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Slow Cooker Chicken Curry

"We have always loved Basmati rice, since we were introduced to curries we often serve it topped with spicy chicken. Clipped this great tasting recipe for both chicken thighs or chicken legs awhile back. So good and so easy, prep, pop in a slow cooker and you have a super meal on the days you don't have time to spend in the kitchen. Like many curry lovers I am generous in the adding of my Curry Powder and at times add in pepper flakes."

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Prep Time: 10m

Cook Time: 5h

   

Servings: 6  

 
 
  • 5.0000

Great curry and one I will have again most definitely! I didn't use the cilantro and subbed parsley instead and subbed Brown Sugar Twin to keep the sugar down. Very enjoyable over Zoodles (zucchini noodles). Thank you for this lovely recipe.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 3 tablespoons oil
  • 1 1/2 to 2 pounds chicken thighs (6 to 8 thighs or legs)
  • Salt and pepper (to taste)
  • 3/4 teaspoon paprika (to taste)
  • 1 medium yellow onion, diced
  • 1 tablespoon fresh ginger (peeled and Chopped)
  • 1 garlic clove, minced
  • 1 to 2 tablespoons curry powder (choose from mild, medium or hot)
  • 1 tablespoon brown sugar
  • 1 can (14 ounce) tomatoes (I like plum tomatoes which I break up)
  • 1 can (14 ounce) coconut milk
  • 1 tablespoon fresh lime juice (bottled lime juice works or use fresh lemon if you need to sub)
  • 1 tablespoon cornstarch
  • 2 tablespoons chopped cilantro (I offer 1 tablespoon cilantro and 1 tablespoon of parsley or Italian Parsley)
  • 1 tablespoon green onion, sliced
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Season and rub chicken with salt, pepper and paprika. Heat oil in a large pan over medium heat, brown chicken on both sides place in slow cooker. (When I do chicken and meats I like to use my oval slow cooker so as to have most of the meat layered on the bottom).

Step 2

Drain off extra fat from pan, add in onion, garlic and ginger, saute for 2 - 3 minutes. Add in curry powder, cook for 1 minute.

Step 3

Stir in tomatoes, coconut milk, and brown sugar.

Step 4

In small bowl, dissolve cornstarch in lime juice, stir into the coconut tomato mixture simmer 1 minute. Pour over chicken.

Step 5

Cook on low for 4 - 5 hours or until chicken is tender. Serve with Basmati rice

Step 6

Offer little bowls of chopped cilantro, parsley and sliced green onion to garnish and add extra flavour. (I am generous with the snipped greens).

  Nutritional Facts
 
 
  • Serving Size: 1 (317.7 g)
  • Calories 508.1
  • Total Fat - 41.7 g
  • Saturated Fat - 20.1 g
  • Cholesterol - 111.1 mg
  • Sodium - 103.4 mg
  • Total Carbohydrate - 16 g
  • Dietary Fiber - 3.2 g
  • Sugars - 7.6 g
  • Protein - 21.1 g
  • Calcium - 43.4 mg
  • Iron - 2.5 mg
  • Vitamin C - 24.8 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
6 reviews

Great curry and one I will have again most definitely! I didn't use the cilantro and subbed parsley instead and subbed Brown Sugar Twin to keep the sugar down. Very enjoyable over Zoodles (zucchini noodles). Thank you for this lovely recipe Gerry! Linda

 

Review by LindasBusyKitchen

Delicious curry recipe. That bit of lime juice gives this recipe a little special something. I cut the recipe in half and am sorry that I did.I would have loved to have this again tonight for dinner. I had some tomatoes that needed using so used them instead of canned tomatoes. The cilantro was chopped and sitting on the counter and after dinner it was still sitting on the counter - I completelt forgot to add it. I will be making this recipe again and won't forget it next time. Thanks Gerry for a lovely dinner.

 

Review by Bergy

This is a great tasting curry chicken recipe. I used boneless, skinless thighs and they turned out nice and tender. I did not use the cilantro as I was out. Thanks for sharing this here Gerry.

 

Review by QueenBea

I love that I can make it in my crock pot, go to work and come home to the house smelling so good you have to lift the cover and take a bite. It is so delicious! I served it over Jasmine rice and now that I know I can actually make curry and it is quite easy, I will make it again for my family. They all enjoyed it as much as I did!

 

Review by Joni

Really loved making this curry recipe. It was my first curry dish and was quite simple. I went with a medium curry powder but next time would go to a hot. Was quite nice with naan bread.

 

Review by Wayne Peters

This is a lovely curry! Easy to put together with just enough heat. I did make a couple of additions. Used 1 tbsp curry powder, 1 tbsp Garam Masala, 1 tbsp Dhana Jeera (a mixture of coriander and cumin) and 2 tsp turmeric. I used 3 chicken legs and thighs and there is lots of the wonderful sauce left over for lunch tomorrow. Thank you Gerry for sharing this yummy recipe. It will definately be made again and again!

 

Review by Luvcookn