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
Prep Time 15 minutesminutes
Cook Time 3 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 4Serving
Calories 454kcal
Ingredients
500gramsBoneless Chicken BreastOr chicken thighs
2tablespoonsVegetable Oil
2Medium OnionFinely chopped
1tablespoonGarlic Finely minced
½tablespoonGrated Ginger
2tablespoonCurry Powder(Ref note 1)
¼cupTomato paste
2teaspoonsKashmiri Red chilli powder/ paprika(Ref note 2)
400mlCoconut milkUse full-fat coconut milk
Salt to taste
Coriander leavesAlso known as Cilantro. Use finely chopped.
Instructions
Prepare the curry base in a pan
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 base with rest of ingredients to slow cooker
Add chicken pieces to the crockpot along with the onion-ginger-garlic base (made above), tomato paste, Kashmiri chili 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.
Video
Notes
The curry powder that I 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 contain only coriander, cumin, fennel, and turmeric powder. In that case, use 1.5 tablespoons of curry powder and 1 teaspoon of garam masala.
Kashmiri red chili powder is a less spicy chilli powder used in Indian Cuisine for giving deep red color to curries. You can use paprika instead. I also add 1/2 teaspoon chilli powder to the curry because we love it spicy.