This easy slow cooker chicken curry is packed with bold Indian-inspired flavors, tender chicken breast, and a rich coconut tomato sauce. Made with garlic, ginger, curry powder, and warm spices, it’s a simple and comforting meal perfect for busy weeknights. Serve with rice and fresh herbs for a flavorful family dinner. This recipe is gluten-free, dairy-free, and ideal for batch cooking or meal prep. Ready in a few steps with minimal effort thanks to the slow cooker.

This slow cooker chicken curry is rich, aromatic, and perfect for an easy weeknight meal. Tender chicken is simmered in a flavorful blend of spices, coconut milk, and tomatoes for a comforting dish that pairs beautifully with rice.

Ingredients

For the Curry:

2 tbsp oil
1 large onion, peeled and diced
900 g (2 lbs) chicken breast (approx. 5 large), diced
4 garlic cloves, minced
1 tbsp minced fresh ginger
1 tsp salt
2 tbsp mild curry powder (use hot if preferred)
2 tbsp ground coriander
1 tbsp ground cumin
1 tsp paprika
1 tsp ground cinnamon
120 ml (½ cup) strong chicken stock (or water + stock cube)
200 ml (7 oz) passata
3 tbsp tomato purée (paste in the US)
2 tsp sugar
400 ml (14 oz) can full-fat coconut milk

To Thicken (Optional):

1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water

To Serve:

Boiled or pilau rice
Fresh coriander (cilantro), chopped
Tomato and onion salad

Instructions

Preheat the Slow Cooker
Set your slow cooker to the high setting.
Sear Chicken and Onion
In a large pan, heat the oil over medium heat. Add the diced onion and chicken pieces. Cook for 5–6 minutes until the onions are soft and the chicken is lightly browned.
Note: If your slow cooker has a searing function, you can do this directly in the cooker.
Add Aromatics and Spices
Stir in the minced garlic, ginger, salt, curry powder, coriander, cumin, paprika, and cinnamon. Cook for 1–2 minutes until fragrant.
Add Liquids and Simmer
Pour in the chicken stock, passata, tomato purée, and sugar. Stir well, then transfer everything to the slow cooker.
Slow Cook
Cover and cook on high for 4–5 hours or low for 7–8 hours, until the chicken is tender and flavors have developed.
Finish with Coconut Milk
Stir in the coconut milk and cook uncovered for another 20–30 minutes on high.
Optional Thickening
If you’d like a thicker curry, stir in the cornflour slurry and allow it to cook for a few more minutes until thickened.
Serve
Spoon the curry over rice, sprinkle with chopped coriander, and serve with a fresh tomato and onion salad.

Tips

Make Ahead: This curry tastes even better the next day—perfect for meal prep.
Browning Adds Flavor: Don’t skip searing the chicken and onion—it builds a deeper flavor.
Adjust Heat: Use medium or hot curry powder if you prefer spicier dishes.
Storage: Keeps well in the fridge for up to 3 days and freezes beautifully.

Variations and Substitutions

Chicken Thighs: Swap breast for boneless thighs for even juicier results.
Vegetarian: Replace chicken with chickpeas and diced vegetables like sweet potato or cauliflower.
Low Fat: Use light coconut milk, but note it may result in a thinner sauce.
Creamy Touch: Stir in a little yogurt or cream at the end for added richness.

FAQs

Can I cook this on the stovetop instead?
Yes, simmer covered on low heat for 45–60 minutes after searing, stirring occasionally.

Can I freeze this curry?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months.

What if I don’t have passata?
Use canned crushed tomatoes or tomato sauce instead.

Serving Suggestions

Serve with basmati or pilau rice and warm naan or flatbread.
Pair with a cucumber raita or mango chutney for a cooling contrast.
A crisp tomato and onion salad adds freshness and balance to the meal.

Why You’ll Love This Recipe

Hands-off cooking with maximum flavor
Perfectly tender chicken in a rich, creamy sauce
Easy to customize based on your pantry
Great for family dinners or meal prepping
Freezer-friendly and budget-friendly