Coconut chicken curry, chicken slow-cooked in sauteed onion, ginger garlic, spices, and coconut milk until juicy and tender. Perfect to pair with rice or roti/naan.
Chicken Coconut Curry is made with Boneless chicken breast sauteed in onion, ginger garlic paste, tomato, spices, and slow-cooked. Adding coconut milk makes the gravy silky smooth and rich. 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 the '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 Curry
- Chicken breast or chicken thighs can be used in this curry. I also use bone-in chicken sometimes for more flavour.
- Use fresh curry powder for maximum flavour. The quality of curry powder you use makes a lot of difference. Every curry powder has different ingredients in varied proportion. The one I have used had coriander, cumin, fennel, cardamom, cloves, cinnamon and turmeric powder in it. It is had a nice strong flavour. You can also substitute curry powder with 1 tablespoon coriander powder,1 tsp cumin, 1 teaspoon garam masala and ½ teaspoon turmeric powder.
- Instead of dumping everything directly to the slow cooker, first, we are going to cook onion, ginger and garlic in a pan. Once it has cooked add curry powder to the mixture. By cooking the aromatics in oil we are developing some flavour.
To Make 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
Slow Cooker Coconut Chicken Curry
- Slow Cooker
- 500 grams Boneless Chicken Breast cut into cubes
- 2 tbspn Vegetable Oil
- 2 Medium Onion Finely Chopped
- 1 tablespoon Garlic finely minced
- ½ tablespoon grated Ginger
- 2 tablespoon Curry Powder (ref note 1)
- ¼ cup Tomato paste Cut into small pieces
- 2 tspn Kashmiri Red chili powder (ref note 2)
- 400 ml coconut milk
- Salt to taste
- Start with the curry base. To make the curry base heat oil in a pan.
- Add finely chopped Onion to the pan. Cook on medium flame until the onion starts to soften and brown.
- Then add minced garlic and ginger. Saute for a minute so that the raw smell of garlic and ginger is gone.
- Add curry powder to the pan and saute for 30 seconds until aromatic. Keep stirring to avoid burning.
- Add Chicken cubes to the crockpot, onion ginger garlic mixture (made above), tomato paste, Kashmiri Chilli powder, salt and coconut milk.
- Mix well and cook on high for 3 hours or on low for 5 hours.
- While serving sprinkle fresh coriander.
- The curry powder that I have used was a mixture of coriander powder, cumin powder, fennel powder, cardamom powder, cloves, cinnamon, and turmeric powder. I have seen a few brands of curry powder, that contains only coriander, cumin, fennel, and turmeric powder. In that case, use 1.5 tablespoons of curry powder and 1 teaspoon garam masala to it.
- Kashmiri red chilli powder is a less spicy chilli powder used in Indian Cuisine for giving deep red colour to curries. You can use paprika instead. I also add ½ teaspoon of chilli powder to the curry because we love it spicy.