Slow-Cooked Chicken Curry
This creamy and fragrant Slow-Cooked Chicken Curry is the perfect comfort food for family dinners, with deep layered flavors developed through slow cooking, making it ideal for meal prep or leftovers.
Ingredients
Protein
- 2 pounds chicken thighs or breasts Use thighs for juicier results; breasts work if you prefer leaner meat.
Aromatics
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
Sauce
- 2 cups coconut milk
Spices
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste Adjust according to preference.
Toppings
- Fresh cilantro for garnish
Instructions
Preparation
- Place the chicken in the slow cooker. Arrange the chicken in an even layer in the bottom of the slow cooker.
- In a bowl, mix the chopped onion, garlic, ginger, coconut milk, curry powder, turmeric, cumin, salt, and pepper. Whisk until well combined.
- Pour the mixture over the chicken, ensuring it is mostly covered by the sauce.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
- Shred the chicken with two forks and stir it back into the sauce.
Serving
- Serve hot, garnished with fresh cilantro.
Notes
If the sauce is thin after cooking, remove lid and cook on high for 20–30 minutes to thicken. Taste and adjust salt before serving; slow cooking can mute spices slightly. Store leftovers in an airtight container up to 4 days, or freeze for up to 3 months.