Easy Slow Cooker Chicken Curry Recipe with Coconut Milk
Slow Cooker Chicken Curry is a flavorful and aromatic one-pot meal made with tender chunks of chicken, a rich and creamy coconut milk based sauce infused with warm spices, and loaded with soft potatoes, bell pepper, onion, and peas. Perfect for those chilly evenings, or when you want a bowl of soul feeding curry!
This mild and comforting chicken curry is loaded with nutritional ingredients that combine to make a generous main meal – perfect for feeding a large family or as a potluck dish.
It pairs beautifully alongside fluffy white rice, naan bread, chutney, or a simple salad.
Why You'll Love My Slow Cooker Chicken Curry
- A spice-infused dish that's mild enough for everyone in the family to enjoy!
- It's a set-it and forget-it recipe. Assemble the ingredients in your slow cooker in the morning to have dinner waiting for you. Nothing is better than a delicious dump and go meal!
- Perfect for those colder days when you want something nutritious and comforting. Even better is the fact that it will go a long way when served with rice and other sides.
If you don't have the stomach for hot and spicy dishes, but love the warm aromatic flavors of traditional Indian cuisine, this slow cooker chicken curry recipe is just for you! Much like a butter chicken, this chicken curry will satisfy your craving for a comforting curry without the spicy burn!
Of course, it's also easy to adjust the spices and include other ingredients, such as cayenne pepper, if you do prefer a spicier version!
Ingredients & Substitutions
- Chicken – I love using boneless skinless chicken thighs instead of breasts as the higher fat content will always ensure more flavor and more succulent pieces of chicken. Make sure to cut the chicken into large chunks.
- Potatoes – I've used 4-5 Gold potatoes. Peel them and cut into large chunks so that they don't fall apart from the slow cooking process.
- Veggies – You'll need a large onion for depth of flavor, a large red bell pepper, and minced garlic cloves.
- Grated ginger – This adds a warm, spicy, and slightly sweet flavor to the curry.
- Coconut milk – I prefer unsweetened full-fat coconut milk. It will make your curry deliciously creamy!
- Chicken broth – Homemade chicken broth or store-bought. You can also use water, if you prefer. I enjoy how the broth doesn't dilute flavor like water does.
- Tomato paste – This will add a concentrated rich and savory flavor to the curry – great when making the base of a curry sauce.
- Curry powder – This is a spice mix that typically contains coriander, cumin, turmeric, and black pepper.
- Garam masala – Another spice mix commonly used in Indian dishes, consisting of various warm spices.
- Coriander powder – This could be omitted if your curry powder contains a good amount of coriander, otherwise, I enjoy the additional boost.
- Chili powder – For a lovely kick of heat. Feel free to add more in later to adjust the desired level of heat.
- Bay leaf – Make sure to remove this before you serve your curry.
- Frozen peas – Frozen peas are great as they are more likely to hold up in the heat of the cooking. I also only add them towards the end of the cook to prevent them from turning into a mush.
No Slow Cooker? No Problem!
Don't miss out on making this incredible chicken curry just because you don't have a slow cooker. I love the fact that one-pot meals made in a slow cooker require less attention on this dish while it cooks, but you can easily cook this chicken curry on the stovetop instead.
Here are my steps to making this chicken curry on the stove:
- When making curry in a pan, first soften the onion with minced garlic in heated oil until translucent and fragrant. Add in the chicken chunks to sear on all sides for 2-4 minutes.
- Next, add in the spices and mix to coat the chicken. Pour in the broth with the tomato paste, potatoes and other veggies, and let the chicken curry simmer for about 10-12 minutes.
- Once the chicken is cooked through, add in the frozen peas and coconut milk and let the curry cook for another 1-2 minutes at the lowest heat. Adding the coconut milk towards the end is best when making curry on the stovetop to prevent the coconut milk from curdling from the heat.
- Once the curry has reduced sufficiently, remove it from the stovetop and serve!
If you are worried that the potatoes won't be soft enough, consider par-boiling them first.
Whether making this curry in the slow cooker or on the stove, if you want the sauce thicker, simply add a cornstarch slurry. Mix 1 tablespoon of cold water and 1 tablespoon of cornstarch. Mix well until the cornstarch is fully dissolved. Stir the slurry into the sauce and continue to cook until the desired consistency is reached.
Storage & Freezer Tips
- Refrigeration: Once completely cool, store your leftover chicken curry in an airtight container in the fridge for up to 4-5 days.
- Reheat: Reheat stored chicken curry on the stovetop over medium-low heat or in the microwave.
- Freezer: Extend the shelf-life of your chicken curry by freezing it in an airtight container or Ziploc freezer bag in the freezer for up to 3 months. Thaw the frozen curry in the fridge overnight and reheat as I've directed above.
More Delicious Chicken Recipes
Slow Cooker Chicken Curry
Ingredients
- 3 pounds boneless skinless chicken thighs cut into large chunks
- 4-5 gold potatoes peeled and cut into large chunks
- 1 large onion diced
- 1 large red bell pepper deseeded and chopped
- 3-5 cloves garlic minced
- 2 teaspoons grated ginger
- 13.6 ounce can unsweetened full-fat coconut milk
- ¼ cup chicken broth or water
- 4 tablespoons tomato paste
- 3 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 bay leaf
- 1 ½ cups frozen peas
- Fresh parsley for garnish (optional)
- Optional to thicken curry: cornstarch slurry 1 tablespoon water + 1 tablespoon cornstarch
Instructions
- In a medium mixing bowl, combine the coconut milk, chicken broth, tomato paste, and seasonings. Whisk sauce well to combine.
- Place the chicken thighs into the bottom of the slow cooker in an even layer.
- Top with the potatoes, onions, red bell peppers, garlic, and ginger.
- Pour sauce over the chicken and vegetables. Then add a bay leaf on top.
- Place the lid on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- During the last 30 minutes to one hour of cooking, add the frozen peas. Stir to combine. Place the lid back on and continue cooking the remainder of the time, until the peas are heated through.
- If you want to thicken the sauce, make a cornstarch slurry by mixing 1 tablespoon cold water and 1 tablespoon cornstarch. Mix well until cornstarch is dissolved. Stir into the sauce and continue to cook until desired consistency is reached.
- Garnish with fresh cilantro and serve with warm rice or naan bread. Enjoy!
Notes
David's Cooking Tips
- Let the slow cooker do its thing—opening the lid drops the temp and stretches the cook time.
- Cut the potatoes about the same size as the chicken so everything finishes together.
- Want more heat? Add a pinch of cayenne or sliced fresh chilies at the end.
Recipe FAQs
Can I swap coconut milk for something lighter?
Yes—lite coconut milk works, though the sauce will be thinner. A splash of coconut cream at the end restores richness.
Is this slow cooker curry freezer-friendly?
Absolutely. Freeze cooled curry up to 2 months; thaw overnight and reheat gently, adding broth to loosen if needed.
Do I have to peel the potatoes?
Nope—leave the skin on if you like extra texture and fiber. Just scrub them well first.
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