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

SLOW COOKER COCONUT CHICKEN CURRY

Slow Cooker Coconut Chicken Curry with amazing flavours is rich and creamy. Easy Indian Chicken Curry is made with freshly ground spices for best flavours.
Course Main Course
Cuisine Indian
Keyword Chicken Curry, Slow Cooker Chicken Curry
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 Serving
Calories 470 kcal

Ingredients

  • 500 grams chicken cut into small pieces,
  • 2 tbspn Vegetable Oil
  • 2 Medium onion Finely Chopped
  • 2 Green Card
  • 2-3 cloves
  • 1 inch Cinnamon Stick
  • 1 dried Bay leaf
  • 1 tbsp Ginger garlic paste (Heaping Tablespoon)
  • 1 large Tomatoe Cut in to 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

  1. Start with the curry base. To make the curry base heat oil in a pan.
  2. When Oil s medium-hot, Add whole spices Cardamom, cinnamon, cloves, bay leaf to the pan.
  3. When the whole spices start to splutter, Add finely chopped Onion to the pan. Cook on medium flame until the onion starts to brown.
  4. Then add a heaping table spoon of ginger garlic paste. Mix well and let it cook for 1 minutes.
  5. Add fresh chopped tomatoes along with its juicies. Let it cook.
  6. Mean while take a small bowl. Add all the spices mentioned above. Add water and make a smooth paste.
  7. When toamtoes start to soften, add above spice paste. Cook eveything on low heat, until oil start to ooze out.
  8. Add chicken pieces to the pan and mix everythin well.

Slow Cooker Method

  1. To make in slow cooker while you do the above steps, pre-heat the slow cooker.
  2. Add chicken with the Curry base to the slow cooker. Deglaze the pan with little water and add it to the slow coker.
  3. Add coconut milk. Mix well.
  4. Cook on high for 2.5 hours - 3 hours / on low for 4-5 hours.
  5. While serving, add slitted green chilli (if using) and fresh cilantro leaves.

Stove Top Method

  1. Steps are pretty much similar. To make this chicken curry on the stove top the steps are same.
  2. Once the onion tomato curry base is ready, add chicken to the pan. Cook/sear on high for 2-3 minutes..
  3. Add coconut milk. Cover and let it cook on low heat until done or for 15- 20 minutes.
  4. While serving, add slitted green chilli (if using) and fresh cilantro leaves.
Nutrition Facts
SLOW COOKER COCONUT CHICKEN CURRY
Amount Per Serving (100 g)
Calories 470 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 20g 100%
Cholesterol 93mg 31%
Sodium 145mg 6%
Potassium 485mg 14%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 2g
Protein 25g 50%
Vitamin A 8.2%
Vitamin C 14.4%
Calcium 4.5%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.