SLOW COOKER COCONUT CHICKEN CURRY

Slow Cooker Coconut Chicken Curry with amazing flavours is rich and creamy. This Indian Chicken Curry with juicy tender chicken can be served over rice or naan bread.

Coconut Chicken Curry is made with bone-in chicken pieces sauteed in onion, ginger garlic paste, tomato, spices and slow-cooked. Adding coconut milk makes the gravy silky smooth and rich.  This Chicken Curry With Coconut Milk is made with freshly ground spices for authentic flavours. Slow cooking the chicken ensures the Chicken pieces remain Juicy and tender.

 Chicken Curry appears very often on our menu. This Chicken Curry is one of my go-to recipes.  It is not very spicy. The gravy is creamy and rich with a subtle flavour from coconut milk. If you ask me to pick rice or naan, my answer would be rice. Because I am a little biased when it comes to choosing between rice and roti. But this curry goes very well with roti/Indian Flatbreads.

Slow cooker chicken curry is my go-to Indian Chicken Curry recipe made in a slow cooker. You can certainly make this on the stovetop. But I am going to share a few tips to make the best Indian curry in the slow cooker.

Slow cooker recipes are supposed to be ‘Dump & Forget’ method of cooking. While this method might work for most of the recipes but for a delicious Indian curry you need to follow certain steps.  These steps might seem like extra work, but believe me, it is worth the effort.

TIPS FOR MAKING BEST INDIAN CHICKEN CURRY

• While you can use boneless chicken breast or thigh pieces, I prefer bone-in chicken for my curry. Chicken remains tender and juicy. It also adds extra flavour to the gravy.
• To save time packaged spice powders are good.  But for the extra flavour use homemade spices powder. I make small batches of spice powder and use them while making curries.  While making your spice powder, roast the spice slightly and then grind it.
• The next important step in making a good curry is to make a perfect curry base. This process is called ‘Bhuno‘. Sauteing onion. ginger-garlic paste, tomato, and spice in oil is the key to a good curry.  And there is no shortcut to it. Onion, Tomato mixture needs to be cooked in low heat until the oil separates. The caramelized bits bring the depth of flavour. So even the curry is made in a slow cooker, this step shouldn’t be missed.                                                                                                                                                                                         Instead of dumping everything directly to the slow cooker, first, cook the curry base in a pan. Then add chicken, cooked curry base, and other ingredients to the Slow Cooker and let it cook slowly.

TO MAKE CHICKEN CURRY ON STOVETOP

Making Chicken Curry With Coconut on the stovetop is petty much similar to any other chicken curry. Once the Onion tomato curry base is cooked, add chicken pieces to the pan. Cook on high for 5 minutes. Then add coconut milk and cook on low covered for 12-15 minutes more.

Few more Indian Curries You might like

CREAMY CAULIFLOWER CURRY WITH COCONUT

SLOW COOKER INDIAN LAMB CURRY

ZERO OIL CHICKEN CURRY

Print Recipe

3.25 from 4 votes

SLOW COOKER COCONUT CHICKEN CURRY

Slow Cooker Coconut Chicken Curry with amazing flavours is rich and creamy. This Easy Indian Chicken Curry is made with freshly ground spices for the best flavours.

Prep Time10 mins

Cook Time4 hrs

Total Time4 hrs 10 mins

Course: Main Course

Cuisine: Indian

Keyword: Chicken Curry, Chicken Curry with Coconut Milk, Coconut Chicken Curry, Easy Indian Chicken Curry, Indian Chicken Curry, Slow Cooker Chicken Curry

Servings: 4 Serving

Calories: 470kcal

Equipment

• Slow Cooker

Ingredients

• 500 grams Chicken cut into small pieces,
• 2 tbspn Vegetable Oil
• 2 Medium Onion Finely Chopped
• 2 Green Cardamom
• 2-3 Cloves
• 1 inch Cinnamon Stick
• 1 Dried Bay leaf
• 1 tbsp Ginger garlic paste (Heaping Tablespoon)
• 1 large Tomato Cut into small pieces
• 2 tspn Coriander powder
• 2 tspn Garam masala
• 1 tspn Cumin Powder
• 1 tspn Turmeric powder
• 2 tspn Red chili powder
• 200 ml Thick coconut milk
• 1-2 Green chili
• Salt to taste

Instructions

• Start with the curry base. To make the curry base heat oil in a pan.
• When Oil is medium-hot, add whole spices Cardamom, cinnamon, cloves, bay leaf to the pan.
• When the whole spices start to splutter, add finely chopped Onion to the pan. Cook on medium flame until the onion starts to brown.
• Then add a heaping tablespoon of ginger garlic paste. Mix well and let it cook for 1 minute.
• Add fresh chopped tomatoes along with their juices. Let it cook until tomatoes soften.
• Meanwhile, take a small bowl. Add all the spices mentioned above. Add water and make a smooth paste.
• When tomatoes start to soften, add above spice paste. Cook everything on low heat, until oil starts to separate.
• Add chicken pieces to the pan and mix everything well.

Slow Cooker Method

• To make in slow-cooker while you do the above steps, pre-heat the slow-cooker.
• Add chicken with the Curry base to the slow-cooker. Deglaze the pan with little water and add it to the slow-cooker.
• Add coconut milk. Mix well.
• Cook on High for 3 hours OR on Low for 5 hours.
• While serving, add slitted green chili (if using) and fresh cilantro leaves.

Stove Top Method

• Steps are pretty much similar. To make this chicken curry on the stovetop the steps are the same.
• Once the onion-tomato curry base is ready, add chicken to the pan. Cook/sear on high for 2-3 minutes.
• Add coconut milk. Cover and let it cook on low heat until done or for 20 minutes.
• While serving, add slitted green chili (if using) and fresh cilantro leaves.

Nutrition

Serving: 100g | Calories: 470kcal | Carbohydrates: 9g | Protein: 25g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 93mg | Sodium: 145mg | Potassium: 485mg | Fiber: 2g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 11.9mg | Calcium: 45mg | Iron: 3.6mg