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.
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.
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:
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.