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chicken curry over white rice in a bowl.
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Slow Cooker Chicken Curry (Creamy & Dairy-free)

This hearty chicken curry made in the slow cooker is easy and so tasty. Packed with flavor from rich spices, tomatoes, and coconut milk, this is a recipe you'll want to make on repeat.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: Indian
Diet: Hindu
Skill Level: Intermediate
Servings: 6 servings
Author: Rena

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

Optional garnishes

  • freshly chopped cilantro
  • lime wedges
  • cooked jasmine rice

Instructions

  • Heat the 1.5 tablespoons olive oil in a skillet over medium heat. Sauté the 1 large yellow onion until soft, about 3-4 minutes. Add the minced 3-4 garlic cloves and 1.5 inches ginger (grated) and cook for another minute until fragrant.
    process shot to saute the onion with the chicken.
  • Add the cubed 1 pound chicken thighs and 1 pound chicken breast meat. Mix the 1 teaspoon cornstarch with the 2 teaspoons curry powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon ground pepper, and 1 teaspoon Kosher 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.
  • Deglaze with the 1/2 cup coconut water and transfer the mixture to the slow cooker. Add the 14 ounces coconut milk and 1/2 cup tomato puree and stir to combine so spices are evenly distributed.
  • 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.
  • 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.
    process shot to final chicken curry in slow cooker and serve on rice in a bowl.
  • Serve the curry over cooked jasmine rice with freshly chopped cilantro and lime wedges.

Notes

Tips:

  • Tomato puree: You could also use 1/4 cup tomato paste thinned with 1/4 cup water instead of the tomato puree.
  • Add some veggies: Stir in peeled, diced sweet potato or butternut squash, broccoli or cauliflower florets, or diced/sliced bell peppers along with the liquids. 
  • Make it vegan: Drain three 14-ounce tins of chickpeas and add to the curry in place of the chicken.
  • Make it keto: Leave out the cornstarch and serve the curry over cauliflower rice. By leaving out the cornstarch, the sauce will be a bit thinner but will be just as delicious.

Storage:

  • Fridge: Allow it to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
  • Freezer: Allow it to cool completely, then transfer to an airtight container. Freeze for up to 3 months.
  • To reheat: If frozen, allow it to defrost in the fridge overnight. Reheat the curry in the microwave (in a microwave-safe bowl), or warm it in a pot on the stove, until piping hot throughout.

Nutrition

Calories: 368kcal | Carbohydrates: 9g | Protein: 33g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 580mg | Potassium: 823mg | Fiber: 1g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 4mg