Slow Cooker Spicy Chicken Curry

This slow cooker spicy chicken curry is made with tender chicken breasts, garlic, ginger, coconut milk, and a blend of warming spices. Perfect for meal prep or weeknight dinners, this easy chicken curry delivers bold flavor with minimal effort. Serve with rice and fresh herbs for a complete Indian-inspired meal.

This slow cooker spicy chicken curry is bold, warming, and full of rich flavor. Made with tender chicken breasts, aromatic spices, and creamy coconut milk, this curry simmers to perfection in your crockpot with minimal effort. Perfect for a hassle-free dinner packed with heat and depth.

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Ingredients

For the Curry

• 1 tbsp vegetable oil
• 1 large onion, peeled and chopped
• 3 boneless, skinless chicken breasts (approx. 500g / 17.5 oz), diced
• 3 garlic cloves, minced
• 1 thumb-sized piece of ginger, peeled and finely chopped
• 1 tsp salt
• ½ tsp ground black pepper
• 3 tsp hot chilli powder (adjust to taste)
• 1 tbsp ground coriander
• ½ tbsp ground cumin
• 1 tbsp curry powder
• 1 tsp paprika
• 1 tsp cinnamon
• 1 cup (240 ml) chicken stock (use stock cube or bouillon)
• 400 ml (14 oz) tinned chopped tomatoes
• 2 tbsp tomato purée (paste for US)
• 2 tsp sugar
• 400 ml (14 oz) full-fat coconut milk

Optional (for thickening)

• 2 tbsp cornflour (cornstarch) mixed with 5 tbsp cold water

To Serve

• Boiled rice
• Chopped coriander (cilantro)
• Finely chopped red or green chillies (optional)

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Instructions

1. Preheat your slow cooker to high.
2. Sauté the onions:
   Heat the oil in a large frying pan (or use the sear function if available on your slow cooker). Add the chopped onion and cook over medium heat for 5–6 minutes until softened.
3. Brown the chicken:
   Add the diced chicken and cook for 3–4 minutes until lightly sealed.
4. Add the spices and aromatics:
   Stir in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika, and cinnamon. Cook for 1–2 minutes to release the flavors.
5. Add the liquids:
   Pour in the chicken stock, chopped tomatoes, tomato purée, sugar, and coconut milk. Stir well and bring to a gentle simmer.
6. Transfer to slow cooker:
   Pour the curry mixture into the slow cooker. Cover and cook on:
   • High for 3–4 hours, or
   • Low for 5–6 hours
7. Finish the curry:
   Remove the lid and stir. Skim excess oil from the surface if desired, or stir it back in. For a thicker sauce, stir in the cornflour slurry and cook for an additional 10–15 minutes until thickened.
8. Serve hot, garnished with fresh coriander and optional chillies, alongside steamed rice.

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Tips

• Adjust the heat level by reducing the chilli powder or using a mild curry powder.
• Add a squeeze of lime before serving to balance the richness.
• Use full-fat coconut milk for the best creamy texture.

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Variations and Substitutions

• Protein options: Swap chicken breasts for chicken thighs for extra tenderness.
• Vegetarian version: Replace chicken with chickpeas, sweet potatoes, or paneer.
• Cream substitute: Use Greek yogurt or cream if you don’t have coconut milk (add at the end to avoid splitting).

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FAQs

Can I freeze spicy chicken curry?
Yes, cool completely before storing in airtight containers. Freeze for up to 3 months. Thaw and reheat thoroughly before serving.

Can I make this on the stovetop instead?
Absolutely. Simmer gently on low for about 30–40 minutes, stirring occasionally.

Can I use pre-cooked chicken?
Pre-cooked chicken can be added in the last hour of cooking to absorb flavor without overcooking.

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Serving Suggestions

• Serve with basmati or jasmine rice for a complete meal.
• Add a side of naan or roti to soak up the sauce.
• Pair with a cucumber raita or mango chutney for a cooling contrast.

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Why You’ll Love This Recipe

• Easy prep with minimal effort
• Rich, layered flavors from pantry spices
• Customizable heat level
• Perfect for batch cooking or feeding a crowd
• A warming, satisfying meal for any night of the week