The Best Slow Cooker Chicken Curry

This slow cooker chicken curry is slow-cooked to perfection, the tender chicken, fragrant spices, and rich sauce create a symphony of flavours.

Easy Chicken Curry In The Slow Cooker

When it comes to succulent and flavorful chicken, slow cooker chicken thighs take the crown. These tender cuts of meat are perfect for slow cooking, as they retain their juiciness and absorb all the wonderful flavors of your chosen ingredients.

But what about that irresistible crispy skin? The best way to achieve a beautifully browned skin on your slow cooker chicken thighs is to give them a quick sear before adding them to the pot. By browning the skin in a hot skillet with a touch of oil, you’ll create a deliciously crispy exterior that adds texture and visual appeal to your dish.

However, for those seeking a healthier alternative, consider using an air fryer to cook the chicken thighs first. This method allows you to achieve that desirable crispy skin without the need for excessive oil. Simply season the chicken thighs, place them in the air fryer, and let it work its magic. The result? Tender, juicy chicken with a perfectly crispy skin that will have everyone coming back for more.

Slow Cooker Chicken Curry With Coconut Milk

The addition of coconut milk to the curry brings a velvety texture and a subtle sweetness that perfectly balances the savoury spices and tender chicken.

This creamy base not only adds depth to the flavours but also helps to mellow the heat from the spices, creating a harmonious blend of sweet, spicy, and savoury notes.

Ingredients

• 1 Red Onion (Finely chopped)
• 4 Cloves of Garlic (Finely Chopped)
• 1 tsp Ground Ginger
• 7 Chicken Thighs
• 2 tbsp Tomato Puree
• 400 ml Coconut Milk (or creme fraiche)
• 3 tbsp Mild Curry Powder (I used Rogan Josh Curry Powder)
• 1 tbsp Hot Curry Powder (I used Hot Thai Curry Powder)
• 1 tsp Cumin
• 1 tsp Coriander
• ½ tsp Salt (plus extra to season the chicken)
• ¼ tsp Ground Black Pepper (plus extra to season the chicken)
• 1 Cauliflower (Roughly Chopped)

How To Make Chicken Curry In The Slow Cooker

FIRST STEP : Place the onion, ginger, chopped cauliflower and garlic at the bottom of the slow cooker.

STEP 2: In a jug or bowl mix the coconut milk, tomato puree, curry powders, cumin, coriander, salt and pepper.

STEP 3: Set the slow to cooker to high and add the mixture to the slow cooker. Cook for about 3 hours.

STEP 4: Season the chicken thighs with salt and pepper.

STEP 5: Add the chicken thighs face down in the air fryer. Cook at 180℃ for 15 minutes then turnover and cook for a further 10 minutes. Cooking this way gets rid of the excess fat. Alternatively fry in a frying pan until the skins are browned.

STEP 6: Add the chicken thighs to the slow cooker and turn the slow cooker to slow setting and cook for another 1-2 hours.

STEP 7: When ready to serve pull the chicken thighs apart in the slow cooker. Serve with basmati rice or naan bread.

Serving Suggestions

Here are some serving suggestions that will go lovely with chicken thigh curry.

Chicken curry over a bed of fluffy basmati rice for a classic and satisfying meal.

Garnish with freshly chopped cilantro or parsley to add a burst of freshness and color.

Add a dollop of plain yogurt or a squeeze of lime juice to balance the flavors and provide a refreshing tang.

Pair the chicken curry with warm naan bread or roti for a traditional Indian touch.

For a lighter option, serve the curry over steamed cauliflower rice or quinoa.

Consider serving alongside a simple cucumber and tomato salad to add a crisp and cooling element to the meal..

Don’t forget to have some extra sauces or chutneys on the side, such as mango chutney or coconut sambal, to enhance the flavours and provide a bit of extra heat if desired.

Finally, don’t forget to enjoy your slow cooker chicken curry with good company and a smile!

Leftover Chicken Curry

Properly storing leftovers is essential to maintain their freshness and prevent food waste. Here are some simple guidelines to follow:

1. Cool down: Allow the leftovers to cool down to room temperature before refrigerating or freezing.
   
2. Divide and conquer: Divide the leftovers into smaller portions for easier storage and reheating.
   
3. Label and date: Label each container with the contents and date of storage. This will help you keep track of how long the leftovers have been stored and ensure you use them within a safe timeframe.
   
4. Refrigerate promptly: Place the leftovers in the refrigerator within two hours of cooking and store for up to 3 days.
   
5. Freezing option: If you don’t plan on consuming the leftovers within a few days, consider freezing them. This can extend their shelf life for up to a few months. My favourite container to use are foil containers with lids.
   
6. Reheating safely: When reheating leftovers, make sure to heat them thoroughly to an internal temperature of 165°F (74°C).