Slow Cooker Chicken Curry (Creamy & Dairy-Free)

Name: Slow Cooker Chicken Curry (Creamy & Dairy-free)
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 1.5 tablespoons olive oil (or avocado oil); 1 large yellow onion (diced); 1.5 inches ginger (grated on the microplane); 3-4 garlic cloves (minced); 1 pound chicken thighs (skinless and boneless, cut into 1-1.5 inch pieces); 1 pound chicken breast (skinless and boneless, cut into 1-1.5 inch pieces); 1 teaspoon cornstarch; 2 teaspoons curry powder; 1/2 teaspoon turmeric powder; 1 teaspoon Kosher salt; 1/2 teaspoon ground pepper (to taste); 1/2 cup coconut water (chicken broth or water will work); 1/2 cup tomato puree (or tomato paste *see note); 14 ounces coconut milk (one can); freshly chopped cilantro; lime wedges; cooked jasmine rice

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This super simple Slow Cooker Chicken Curry is packed with flavor and really easy to make. The tomato and coconut milk sauce is infused with garlic, ginger, onion, and spices for a fast dinner that you’ll want to eat on repeat.

Using a mix of boneless chicken breasts and thighs makes this slow cooker chicken curry tender and flavorful, and it comes together in no time. The slow cooking helps lock in all those rich, comforting flavors while keeping the chicken perfectly juicy. I love that this recipe uses simple ingredients and a pre-mixed curry powder. It’s an easy way to get a bold, homemade curry without a long ingredient list or hours in the kitchen.

Want more chicken curry ideas? Try my Homemade Butter Chicken or my Thai Green Chicken Curry.

Recipe Overview

Skill Level

Intermediate

Prep Time

10 mins

Cook Time

6 hrs

Ingredients needed and notes

These are the ingredients you’ll need for this recipe. The full quantities can be found further down the post in the recipe card.

ingredients for slow cooker chicken curry.

Olive oil: You can use avocado oil or coconut oil here if you prefer.
Yellow onion: You could use a sweet onion or red onion in a pinch!
Fresh Ginger and Garlic cloves
Chicken thighs and breasts: Using cubed, skinless, boneless chicken meat here means that the curry cooks really quickly. I like to use a mixture of breast and thigh meat for the best results. The thigh meat has a rich flavor and a bit more fat, whereas the chicken breast is lean and tender.
Cornstarch: This helps to thicken the sauce for the curry. You can leave it out if you don’t have any, but the sauce will be a bit thinner.
Curry powder, Turmeric powder, Kosher salt, and ground pepper.
Coconut water: You could use low-sodium chicken broth in place of this if you don’t have any or even plain water.
Tomato puree: You could also use 1/4 cup tomato paste thinned with 1/4 cup water instead of the tomato puree.
Coconut milk: Use full-fat canned coconut milk for the best flavor. For a lighter, thinner curry, you could also use reduced-fat coconut milk instead.

How to Make Slow Cooker Chicken Curry

I like to saute the chicken and aromatics first before adding them to the slow cooker for the best flavor.

process shot to saute the onion with the chicken.

Step 1: Heat the oil in a skillet over medium heat. Sauté the onion until soft, about 3-4 minutes. Add the minced garlic and ginger and cook for another minute until fragrant.

Step 2: Add the cubed chicken breast and thigh meat. Mix the cornstarch with the spices and salt, then sprinkle this over the chicken. Stir together and cook for 3-4 minutes.

process shot of cooking the seasonings in the slow cooker.

Step 3: Deglaze with the coconut water and transfer the mixture to the slow cooker. Add the coconut milk and tomato puree and stir to combine so spices are evenly distributed.

Step 4: Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and reaches 165°F.

process shot to final chicken curry in slow cooker and serve on rice in a bowl.

Step 5: Once the time is done, open to slow cooker and adjust the taste with additional salt and pepper. If you want a thicker sauce, you can remove the lid and cook on high for 10-20 minutes to reduce, or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook another 5-10 minutes.

Step 6: Serve the curry over cooked jasmine rice with fresh cilantro and lime wedges.

Common Questions

Can I use only chicken breasts?

You can use either only chicken breasts or only chicken thighs, or a mix of both.

How long does it take to cook chicken curry in the slow cooker?

Depending on your slow cooker model, you will need to cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be tender enough to shred easily with a fork.

Can you freeze this curry?

Yes, this curry is perfect for freezing. Allow it to cool completely then transfer to an airtight container and freeze for up to 3 months. To reheat, allow it to defrost in the fridge overnight then warm in the microwave until piping hot throughout.

Can I make this curry ahead of time?

Definitely. In fact, curry tastes even better the next day as the flavors develop. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

what’s the best way to thicken the sauce?

If your curry looks a little thin, remove the lid for the last 20-30 minutes of cooking to let some liquid evaporate. You can also stir in a spoonful of Greek yogurt, more coconut milk, or a cornstarch slurry at the end.

chicken curry served over rice in a bowl with naan.

What goes with chicken curry

This curry is delicious served over white rice with a few homemade garlic butter naans for scooping. For some extra veggies, try a simple side of roasted cauliflower.