Imagine coming home to the rich, mouthwatering aroma of tender chicken simmering in a fragrant curry sauce.
With just a few simple ingredients and a slow cooker, you can create a dish that’s both comforting and bold in flavor.
As the spices blend and the chicken becomes melt-in-your-mouth tender, you’ll see how effortless it is to bring a taste of homemade curry to your table.
Let’s walk through the easy steps to make this Crockpot Curry Chicken come to life.
Kitchen Tools Required
- 1 Crockpot
- 1 Cutting board
- 1 Knife
- 1 Measuring cup
- 1 Mixing spoon
Ingredients
- 500 grams boneless chicken breasts, cut into cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400 ml coconut milk
- 200 grams canned tomatoes, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 200 grams potatoes, peeled and cubed
- 100 grams carrots, sliced
- 1 cup peas, frozen
- 2 tablespoons fresh cilantro, chopped
Cook & Prep Time
To manage your time efficiently while preparing and cooking Crockpot Curry Chicken, here is a suggested timeline:
- 15 Minutes Prep Time:
- 0-5 Minutes:
- Gather all ingredients and equipment.
- Peel and cube the potatoes, and slice the carrots.
- 5-10 Minutes:
- Chop the onion, mince the garlic, and ginger.
- Cube the chicken breasts.
- 10-15 Minutes:
- Heat olive oil in a pan over medium heat.
- Sauté onion, garlic, and ginger until soft.
- Add curry powder, cumin, and coriander to the pan and stir for 1 minute.
- Transfer the sautéed mixture to the crockpot.
- Add chicken cubes to the crockpot and stir to coat with the spice mixture.
- Pour in coconut milk and canned tomatoes, then stir to combine.
- Season with salt and black pepper, then add potatoes and carrots.
- 4 Hours Cook Time:
- 0-3.5 Hours:
- Set the crockpot to low and cook.
- 3.5-4 Hours:
- Add peas in the last 30 minutes of cooking.
- 5 Minutes Resting Time:
- Allow the curry to rest before serving.
- Additional Time:
- 5 Minutes:
- Garnish with fresh cilantro before serving.
Recipe Instructions
Heat olive oil in a pan over medium heat and sauté onion, garlic, and ginger until soft.
Add curry powder, cumin, and coriander to the pan and stir for 1 minute.
Transfer the sautéed mixture to the crockpot.
Add chicken cubes to the crockpot and stir to coat with the spice mixture.
Pour in coconut milk and canned tomatoes, then stir to combine.
Season with salt and black pepper, then add potatoes and carrots.
Cover and cook on low for 4 hours until chicken is cooked through and vegetables are tender.
Add peas in the last 30 minutes of cooking.
Once done, let the curry rest for 5 minutes before serving.
Garnish with fresh cilantro before serving.
Serving Tips
- Steamed Rice: A classic companion that soaks up the flavorful curry sauce perfectly.
- Naan Bread: Use it to scoop up the curry for a delightful, hands-on dining experience.
- Raita: This cooling yogurt-based side dish complements the spicy curry.
- Salad: A fresh, crisp salad adds a nice contrast to the rich curry flavors.
- Quinoa: For a healthier, protein-packed alternative to rice, serve with quinoa.
Storage
Store leftover Crockpot Curry Chicken in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions for up to 3 months.
Freezing
To freeze Crockpot Curry Chicken, allow it to cool completely.
Then transfer it to airtight containers.
Label with the date.
Freeze for up to three months.
Thaw in the refrigerator overnight before reheating.
Reheating
To reheat Crockpot Curry Chicken, transfer it to a saucepan and warm over low heat.
Stir occasionally.
Alternatively, microwave in a covered dish.
Stir every minute until heated through.
Final Thoughts
Crockpot Curry Chicken is a delicious and aromatic dish that combines the rich flavors of Indian cuisine with the convenience of slow cooking.
By using a crockpot, you can effortlessly create a meal that’s both hearty and satisfying.
With a prep time of just 15 minutes, followed by a 4-hour cooking period, this recipe is perfect for those busy days when you want a home-cooked meal without spending hours in the kitchen.
The blend of spices, coconut milk, and tender chicken creates a flavorful curry that pairs perfectly with rice or naan.
Don’t forget to garnish with fresh cilantro for an added burst of freshness.
Enjoy the delightful taste of Crockpot Curry Chicken, a dish that’s sure to become a favorite in your household.
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Chicken Breasts?
Yes, you can substitute chicken thighs for breasts. Use 500 grams of boneless, skinless thighs. Follow the same steps: cube the chicken, coat with spices, and cook for 4 hours until tender. Adjust seasoning to taste.
Is There a Vegetarian Alternative to This Recipe?
Substitute 500 grams of boneless chicken breasts with equal weights of chickpeas or tofu. Sauté them with spices as directed. Adjust cooking time as necessary to guarantee ingredients are tender. Confirm thorough seasoning for best flavor.
How Spicy Is This Curry Recipe?
You’ll find this curry moderately spicy. The 2 tablespoons of curry powder and 1 teaspoon each of cumin and coriander provide a warm, aromatic heat. Adjust the spice level by altering the curry powder quantity.
Can I Use Fresh Tomatoes Instead of Canned?
You can use fresh tomatoes instead of canned. Substitute 200 grams of fresh tomatoes, diced, ensuring they’re ripe. Simmer them until they break down. This substitution will slightly alter the consistency and flavor profile. Adjust seasoning accordingly.
What Side Dishes Pair Well With Curry Chicken?
Pair curry chicken with basmati rice, naan, or roti. For a revitalizing contrast, prepare a cucumber raita using 1 cup yogurt, 1/2 cup grated cucumber, 1 teaspoon cumin, and salt. Serve with lemon wedges for added zest.
Crockpot Curry Chicken
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Mixing spoon
Ingredients
- 500 grams boneless chicken breasts cut into cubes
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400 ml coconut milk
- 200 grams canned tomatoes diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 200 grams potatoes peeled and cubed
- 100 grams carrots sliced
- 1 cup peas frozen
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat olive oil in a pan over medium heat and sauté onion, garlic, and ginger until soft.
- Add curry powder, cumin, and coriander to the pan and stir for 1 minute.
- Transfer the sautéed mixture to the crockpot.
- Add chicken cubes to the crockpot and stir to coat with the spice mixture.
- Pour in coconut milk and canned tomatoes, then stir to combine.
- Season with salt and black pepper, then add potatoes and carrots.
- Cover and cook on low for 4 hours until chicken is cooked through and vegetables are tender.
- Add peas in the last 30 minutes of cooking.
- Once done, let the curry rest for 5 minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
