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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.
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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.
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
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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