Description
This Slow Cooker Chicken Curry is the ultimate easy and healthy meal, requiring no browning or prep work. Simply combine ingredients in the slow cooker and let it simmer until tender, resulting in a creamy, light coconut milk curry packed with warm spices and tender chicken thighs. Perfect for a comforting weeknight dinner or meal prep.
Ingredients
Spices & Aromatics
- 4 Cloves Garlic, peeled and chopped or frozen, ready prepared
- 2 tsp Fresh ginger, peeled and grated or use a ready prepared paste
- 3 tbsp Medium curry powder
- 1/2 tsp Chilli flakes
- 1/2 tsp Salt
- 1 tsp Garam Masala
Other Ingredients
- 100 g (0.25 cups) Mango chutney
- 400 ml (1.75 cups) Reduced fat Coconut Milk
- 1 Large Onion, peeled and very finely chopped (can use frozen ready prepared)
- 1 kg (about 2.2 lbs) Boneless, skinless chicken thighs
Instructions
- Combine Ingredients: Place all ingredients except the garam masala into the slow cooker. Stir thoroughly to mix all components together, ensuring the chicken is coated with the curry spices and chutney.
- Cook the Curry: Cover the slow cooker with its lid and cook on HIGH for 4 hours or on LOW for at least 6 hours until the chicken is tender and falling apart.
- Shred and Finish: Once the chicken is cooked through and tender, use two forks to gently shred the chicken pieces. Stir in the garam masala thoroughly, allowing the flavors to meld and the sauce to soften further. Serve hot.
Notes
- You can use frozen prepared garlic, ginger, and onion to save prep time without impacting flavor.
- For a spicier curry, increase chili flakes according to your taste.
- Serve with steamed rice, naan bread, or your favorite flatbread.
- This curry freezes well, ideal for batch cooking and meal prep.
- Leftovers taste even better the next day as flavors deepen.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
