This healthy Slow Cooker Chicken Curry is SO incredibly easy. No browning, no preparation. Just leave it to bubble away and come home to the most delicious, creamy but light, coconut milk curry.
I’ve wanted to try making a curry recipe using this slow cooker method for SO long. I love easy, slow cooked curries, but who has time for browning meat at 7am before work?!
So, I thought I’d test out, NOT browning the meat and just kind of, flinging it all in to the slow cooker (or crock pot if you’re in the USA). Friends, THIS is the total gem of a result.
Let’s be honest, an authentic Indian curry, Madras curry or Thai curry, this is not. BUT it’s a super shortcut to a delicious, easy dinner. Just what we like!
Why you should make this recipe:
✅ It’s so easy. No prep, no stirring, combine everything and come home to a delicious Chicken Curry.
✅ The recipe uses Coconut Milk and no cream for a yummy flavour and a lighter, healthier curry.
✅ Perfect for families, kids, or spicy phobic people, as you can really simply adjust the level spice.
✅ Oh and I did I mentioned – it tastes SO GOOD.
How to make a Slow Cooker Chicken Curry:
Pop all of your ingredients, (apart from your Garam Masala) into the slow cooker and cook until soft and tender. Gently break up the meat and mix in with the sauce, plus the Garam Masala.
Serve and get ready to fall in sweet curry love.
Garlic, Ginger & Onion – I use all of these from the freezer, pre prepared. (Always after a shortcut) You can obviously prepare fresh if you’d prefer.
Medium Curry Powder – Replace with mild, or extra hot depending on your spicy taste. This is just right for us.
Chilli Flakes – This just gives a little extra flicker of heat. Feel free to leave out if you prefer.
Salt – I use good quality flakes like Maldon Sea Salt. It really adds to the flavour.
Mango Chutney – This added a sweet, ’rounded’ taste. Use whichever brand is your favourite – with more to serve of course!
Reduced Fat Coconut Milk – You can use full fat if you prefer, this is just what I usually have in the cupboard. Give the can a shake before you add it. Coconut Milk curry is so creamy without the heavy feeling of a curry like Chicken Tikka Masala or Chicken Korma made with double cream.
Chicken Thighs – These should be boneless and skinless. You could use chicken breast in this recipe, but it won’t be as tender or shred when cooked in the same way.
Garam Masala – We add this after cooking as it can become a little bitter if cooked, it is (I believe) usually used as an uncooked seasoning in Indian food recipes.
When the recipe has cooked for 4 hours on HIGH or 6 hours on LOW, take off the lid, give everything a good stir. You’ll notice the chicken breaking up.
Top tip! I like to gently shred the chicken with forks when the curry is cooked, whilst still in the slow cooker (crock pot) and stir it into the sauce. It kind of soaks into the sauce and thickens the sauce.
Stir in the Garam Masala and some extra mango chutney if you think it needs a little more sweetness. Garnish with mint or coriander if you fancy.
What to serve with the Slow Cooker Chicken Curry?
- Boiled Basmati rice (or from a microwave pouch if you’re saving time!)
- Raita salad (yoghurt mixed with mint and cucumber and a little lemon juice)
- My easy Flatbreads
- Naan breads
- Roasted cauliflower (I coat in oil and some curry powder and roast – it’s SO GOOD!)
- Poppadoms (or GIANT crisps as George and Harriet call them)
Should you brown chicken before cooking in the slow cooker?
If you want to get scientific, the reason we brown meat before slow cooking, is because it causes a Maillard reaction. The process of frying, heating it very hot until it browns, changes the flavour compounds in the meat, basically adding a depth of flavour.
Does it add something to most slow cooked dishes? Yes. Is it vital in this dish, which is packed with other flavour? No.
My opinion is that it’s much more important in red meat dishes and even then, sometimes speed and ease are more important.
Variations on the Slow Cooker Chicken Curry recipe:
- Butter Chicken Slow Cooker Curry – Add the juice of half a lemon, and 50g of butter before serving, stir well into the sauce.
- Slow Cooker Chicken Korma – Use Korma curry powder, and add 3 tbsp of ground almonds before serving.
- Madras Chicken Curry – Use Madras curry powder.
- Slimming World Slow Cooker Chicken Curry – Count the Syns for the mango chutney and coconut milk.
I’m not promising any of these are mega authentic, but we all need a shortcut sometimes, right?!
Can you freeze this recipe?
Yes! I LOVE making a big batch of this and freezing it for another day. When it’s cold, I portion it up into takeaway containers (in the photo below).
I buy them in bulk from Amazon, about £8 for 50. (I wash and reuse them but they are much cheaper than buying hundreds of thick Tupperware containers.) I then defrost and warm through when needed.
Fancy some more slow cooked dinner recipes?
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Slow Cooker Chicken Curry recipe. Please rate the recipe and leave me a comment below if you do.
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Slow Cooker Chicken Curry - easiest EVER recipe
This healthy Slow Cooker Chicken Curry is SO incredibly easy. No browning, no preparation. Just leave it to bubble away and come home to the most delicious, creamy but light, coconut milk curry.
Ingredients
- 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
- 100 g Mango chutney
- 400 ml Reduced fat Coconut Milk
- 1 Large Onion Peeled and very finely chopped, I use frozen ready prepared
- 1 kg Boneless, skinless chicken thighs
- 1 tsp Garam Masala
Instructions
Put everything APART FROM the Garam Masala into the slow cooker (crock pot). Give it a good stir.
Put the lid on and cook on HIGH for 4 hour or LOW for at least 6 hours.
When the chicken is tender and falling apart, gently shred it with two forks and stir in the Garam Masala. Mix well until everything is coated and softened in the sauce.
Recipe Notes
Thick/thin sauce?
This recipe makes quite a thin sauce, which I like as the shredded chicken kind of 'soaks' it up. If you're anxious to have a thick sauce, you have a couple of options:
- Use 300ml of Coconut milk instead of the full can.
- Or when cooked, if you feel that the sauce is too thin, pop 1 tbsp of cornflour into a mug or small bowl, take a ladle of sauce from the curry and mix until smooth with the cornflour. Pour BACK into the curry and stir through and heat through. It will thicken the sauce slightly. (Do NOT just put the cornflour straight in, it will go lumpy!)
If you're planning on reheating the curry, or freezing, definitely use the full amount and don't thicken as it will get thicker when you reheat it.
To finish:
- When you taste the curry at the end, you can add another tablespoon or two of Mango Chutney if you think it needs more sweetness.
- Garnish with mint or coriander if you fancy.
This is so yummy, and easy to make.
Ahh thanks so much for your comment Janice, so pleased you liked it x
Tried this today and husband was very impressed think this could easily become a firm favourite thank you for the recipe 😀
I made this last night and it was gorgeous! Completely forgot to add the Garam Masala at the end but it was still delish!
My husband and children loved this meal! So easy to make!! I can’t wait to do another of your recipes!
So pleased they liked it Claire!
So pleased to find this recipe. One of the best homemade curry recipes I have found. And by far the easiest. Minimum effort, maximum gain
Yay!! So pleased you liked it Natalie, thanks for taking the time to comment and rate the recipe, I really appreciate it 🙂
Great recipe – very easy and full of flavour. Will definitely cook it again.
So pleased you liked it Jo. Thanks for leaving the comment and rating. 🙂
This is soo good! Really tasty curry and even my husband who doesn’t like spicy food enjoyed it. Love the fact you can dump it all in the slow cooker and walk away! It’s the first recipe I’ve tried from you but it won’t be the last for sure.
That’s fab news Kirsty, thanks for taking the time to comment and rate the recipe, I really appreciate it 🙂
This was so easy and so tasty thank you
Can’t wait to try this especially since it is dairy-free (my son has a milk allergy) – always on the look out for recipes he can enjoy. Coconut milk is a saviour!
I’ve tried a few recipes for chicken curry done in the slow cooker this is by far the best, thank you for sharing.
Not tried hit yet but just put it in my slow cooker and it looks and smells amazing already it reminds me of curry sauce you get from the chip shop the look of it I can’t wait to try it tonight thanks!
Would this work without the mango chutney?
It would be okay, but not as amazing as it should be! I’d really recommend using the chutney.
Great recipe, very tasty love it thank you
Ridiculously easy and so tasty, thanks so much! Trying to increase our household vegetable intake at the moment ; can you recommend any accompanying veggies for this dish? Thanks!
I sometimes add spinach to the curry just before serving, or some roasted cauliflower with a little curry powder is yum! Plus a cucumber salad, mixed with yoghurt. 3 a day right there! So pleased you like the recipe 🙂
Love this recipe!! So simple and easy. I leave out the chilli flakes as can be too spicy for my 2 year old, but he absolutely loves without.
Sounds delish, I really want to try it but don’t have a slow cooker. I could put in the oven really low but for how long?
I made this for dinner the other night, wow the best curry we have ever had. Thank you for sharing
Went and bought a slow cooker as I keep seing all your beautiful dishes.
Tried this one first… Now I’m not normally an eater of chicken on the bone (self confessed fussy bugger) but thought it looked yummy. It did not disappoint, super tasty easy to make, whole house loved. Thank you Sarah
Ahh so happy to hear it’s been worth it Hayley! (PS. I always use boneless chicken for this!)
Amazing! Finally put a slow cooker on my Christmas wish list and got one!! This curry was my chosen first dish to try in it! Wow! Easy, smelt divine while cooking, tasted fantastic, meat melted in the mouth! The whole family gave a huge thumbs up! This may well become a favourite in the slow cooker!! Thank you!!
Made this last week definitely the easiest and most delicious slow cooker recipe I’ve ever tried thank you
Going to do this for tonight having guests & im no great cook 👩🍳 but you have laid out the steps so clearly.
Made this last week and I love it. It literally took 5 mins to put it all together before leaving for work. It’s one of the nicest curries we’ve had and my hubby said he’d be happy if he’d been served this in a restaurant.
This is the first time I’ve left a comment on a recipe before. It was really that good!!!! I used organic chicken legs on the bone (skin off).
I’m just trying this now, I’ve added pea’s!!
Can’t wait to try it. 😋
Second time I’ve made this. So easy and delicious! Thanks Sarah
Made this today ready for lockdown and had to try some before freezing. It is delicious and so easy. Thank you for sharing. This will be a firm family favourite that’s for sure x
Really easy recipe and so tasty! This is definitely now a regular in my house!
Not a natural cook, so surprised myself how good it was. Very easy to make and very tasty as well.
Really enjoyed this, I added a little paprika
Picked it up without thinking and realised it wasn’t chilli flakes too late!
Will definitely be doing again perhaps with roasted cauliflower as an extra
Absolutely gorgeous thank you so much for this recipe. The whole family loved it x
My family and I love this recipe. Its been a lock down favourite. Rarely do I find a dish the whole family love but this is definitely a winner all round. Thank you for a simple, tasty dish x
Love this!! So easy to do and the kids love it too!!
So easy to make and absolutely delicious!
Love this recipe! Fridays nights are our curry night, I first did this recipe about 5 weeks ago, and I haven’t gone back to our old curry recipe, it’s so good!
Love this, another quick to prep and delicious recipe, also freezes well. I had no chilli, still good 😃
Ahh so pleased you liked it Laura, thanks for the comment and stars! x
Can’t believe how good this is! So tasty and easy. Thanks 😊
Excellent recipe. Works every time
Really tasty. The addition of mango chutney is great. All four of us (two adults and two young children) enjoyed it.