Check out this no-fuss way to make chicken curry that is so bold and flavorful it’ll knock your socks off.
At least once a week, I thank my lucky stars that I have a slow cooker. It makes preparing dinner so much easier! One meal I never thought I’d be able to prepare in a slow cooker is chicken curry. When I’ve made curry in the past, it required a lot of little steps and close attention. But with this recipe, you’ve got an easy way to let the dish cook without quite as much babysitting. Once you assemble all the ingredients, it’s very much a set-it-and-forget-it type of dish. It’s also not the typical slow cooker meal, so it’s a great way to change up your routine and try something different.
If you’re a fan of spicy foods, you won’t be disappointed with this recipe. I couldn’t detect any difference in taste between this version and a chicken curry cooked on the stove. If anything, the hours in the slow cooker allow the flavors and spices to meld together and become even deeper and more robust. There’s plenty of zip and heat to the dish, which I personally enjoy, although you can take steps to tone down the spiciness. Plus, after a few hours in the slow cooker, the chicken becomes incredibly tender and juicy, which is exactly what you want with curry.
Tips for controlling the spice levels
If you’re making chicken curry, there is a good chance you’re not afraid of spicy foods. Assuming that’s the case, there are a few things you can do to incorporate even more spices and flavors in the dish. The easiest thing to do is add a little more curry powder or chili powder. You can also try adding a few red pepper flakes. If you’re feeling particularly ambitious, adding whole spices like peppercorns, bay leaf, or cloves can give the curry an even richer taste and deeper aroma.
If you like the flavor of curry but don’t want a lot of heat in your dish, I’ve also got your back! Start by reducing the amount of chili powder and paprika in the recipe by about half. Then, consider increasing the overall volume of the stew by adding more veggies and chicken, which will help dilute the concentration of the spices. A splash of something acidic, like lime juice or apple cider vinegar, will brighten the flavors and help cut through the spiciness. You can also add a dash of sugar, honey, or grated apple to mellow the heat without making the dish too sweet. Finally, a dollop of yogurt on individual portions can cool things off while adding rich texture.
How do I store leftovers?
Allow any leftover chicken curry to cool to room temp before storing it in an airtight container. In the fridge, the leftovers should stay good for up to 3 days. Reheat in the microwave or on the stovetop. While coconut milk-based curries can be frozen for up to 3 months, be aware that the texture may change slightly and become grainy or separate when thawed. If you choose to freeze, thaw overnight in the fridge before reheating, and stir well to recombine.
Serving suggestions
Serve your chicken curry with this Naan Recipe for an authentic Indian experience. If you have dietary restrictions, Gluten-Free Flatbread is a good substitute. Of course, rice is also a common side dish with chicken curry. I suggest Brown Rice Pilaf, although Quinoa With Roasted Vegetables or Quinoa Fried Rice will also work well. A simple veggie side dish like The Best Roasted Broccoli or Roasted Zucchini can also be an easy pairing with chicken curry.
Ingredients
- 2 small sweet potatoes scrubbed and diced into 1/2-inch pieces
- 1 large red bell pepper cored and thinly sliced
- 1/4 cup chicken broth
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 1/4 teaspoons ground chili powder
- 1 teaspoon kosher salt
- 1 1/2 pounds chicken thighs boneless and skinless
- 2 teaspoons extra-virgin olive oil
- 1 can light coconut milk
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- Fresh cilantro chopped, for garnish
- Cooked rice for serving, optional
Instructions
- Combine diced sweet potato and sliced red bell peppers in the slow cooker. Add broth and lime juice.
- In a bowl, mix together the curry powder, smoked paprika, cumin, chili powder, and kosher salt. Dry the chicken thighs and coat both sides with two-thirds of the spice mix.
- Heat the olive oil in a skillet over medium-high heat until hot. Sear the chicken thighs for about 2 minutes on each side until lightly browned, then transfer them to the slow cooker. Sprinkle the remaining spice mix over the top and stir slightly to combine with the vegetables.
- Place the lid on the slow cooker and set it to LOW. Cook for 4 hours, or until the chicken is tender and fully cooked.
- Once done, take the chicken out and use two forks to shred it into small pieces. Then, put the shredded chicken back into the cooker.
- Add the coconut milk and cornstarch slurry. Stir thoroughly, then set the slow cooker to HIGH and let it cook for an additional 15 minutes until the sauce thickens.
- Garnish with chopped cilantro. Serve the chicken curry warm over cooked rice if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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