Description
This slow cooker chicken curry practically cooks itself while filling your home with mouthwatering aromas – the ultimate set-it-and-forget-it comfort food that tastes like you spent hours in the kitchen!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 2 medium potatoes, peeled and cubed (optional)
- 1 red bell pepper, diced
- ¼ cup fresh cilantro, chopped for garnish
- 1 tablespoon lemon juice
Instructions
- Heat oil in a skillet over medium heat. Sauté onions for 4-5 minutes until translucent.
- Add garlic and ginger, cooking for another minute until fragrant.
- Add all dry spices (curry powder, garam masala, turmeric, coriander, and cayenne), and cook for 1-2 minutes until aromatic.
- Transfer spice mixture to the slow cooker.
- If using potatoes, place them at the bottom of the slow cooker.
- Add chicken pieces, diced tomatoes, tomato paste, and salt.
- Pour in coconut milk and stir gently to combine everything.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Add diced bell pepper 30 minutes before cooking time is complete.
- Once done, stir in fresh lemon juice and adjust salt if needed.
- If sauce is too thin, leave uncovered on high for 20-30 minutes to reduce.
- Garnish with fresh chopped cilantro before serving.