Make weeknight cooking easier with this Slow Cooker Curry Chicken with Coconut Milk. Toss the ingredients into the slow cooker before leaving for the day, steam some rice when you return, and enjoy a warm, comforting dinner with minimal effort.
Making Curry Dishes
I recently celebrated my 49th birthday and we treated ourselves to a delicious meal at a nearby Indian restaurant. That inspired me to share another easy curry recipe. If you enjoy Indian-inspired dishes, this slow cooker curry is a great everyday option — simple, aromatic and family-friendly.
This Slow Cooker Curry Chicken with Coconut Milk keeps hands-on time to a minimum. It won’t replace a long-simmered, labor-intensive curry in depth of flavor, but it yields tender chicken and a lovely coconut-spiced sauce with almost no effort. It’s perfect for busy days when you want a comforting curry without the fuss.
Ingredients
- Chicken breasts (boneless, skinless)
- Onion
- Tomato paste
- Coconut milk (full fat or reduced fat)
- Garlic
- Fresh ginger
- Garam masala
- Sweet paprika
- Turmeric
- Cumin
- Coriander
- Dried chili flakes
- Salt
- Black pepper
- Fresh parsley or cilantro for garnish
- Spring onion for garnish
REMEMBER: The full recipe and instructions are in the recipe card at the end of the post.
Preparation
Prep everything before assembling the slow cooker; it makes the process fast and stress-free.
- Cut the chicken into bite-sized pieces — about 2-inch cubes. You can substitute thighs if you prefer.
- Prepare fresh aromatics — roughly chop the onion, crush the garlic and grate the ginger. Fresh ginger adds the best flavor; avoid ground ginger for this dish.
Assemble the Slow Cooker
- Make the spice blend — mix garam masala, sweet paprika, turmeric, cumin, coriander, dried chili flakes, salt and black pepper in a small bowl.
- Combine in the slow cooker — place the chicken in the slow cooker, sprinkle the spice mix over it and stir to coat. Add the chopped onion, tomato paste, garlic, ginger and coconut milk, then stir to combine.
Cooking
- Pour in the coconut milk — use full-fat for a richer, creamier sauce; reduced-fat makes a thinner sauce.
- Cover and cook — set the slow cooker to low and cook for about 6 hours, or until the chicken is tender and cooked through.
NOTE: Slow cookers vary. Your appliance may cook faster or slower, so adjust times as needed the first time you try the recipe.
Finishing the Dish
- Check doneness — the chicken should be fork-tender after about six hours (or earlier, depending on your slow cooker).
- Thicken sauce if needed — mix 1 tbsp cornstarch with 2 tbsp water, stir, then add slowly to the curry while stirring until you reach the desired thickness.
- Garnish — finish with chopped cilantro or parsley and sliced spring onion for brightness.
Tips for Success
- Use fresh spices — spices lose potency over time, so fresh spices deliver the best flavor.
- Use fresh garlic and ginger — they make a noticeable difference in aroma and taste.
- Optional additions — bell peppers or other vegetables can be added for texture and color.
Know Your Spices
Here’s a quick guide to the main spices used so you know what each contributes to the dish.
- Sweet Paprika — mild, adds color and a gentle peppery note.
- Turmeric — warm, slightly bitter, provides color; use sparingly so it doesn’t dominate.
- Cumin — earthy and aromatic with a hint of citrus.
- Coriander — warm and nutty with light citrus notes.
- Garam Masala — a blended seasoning (often including cinnamon, cardamom, cloves and pepper) that rounds out and enhances the overall flavor.
What to Serve With the Curry
Serve with steamed Basmati rice or a rice pilaf. Vegetable sides like spiced zucchini and eggplant or onion bhajis work well, and naan or stovetop flatbread completes the meal.
This dish is easy to make and satisfying — about 300 calories per serving — so feel free to enjoy rice or bread alongside. Just remember to set your slow cooker before you head out and come home to a delicious, comforting curry.
Thanks for Stopping By — Hope to See You Soon!
Slow Cooker Curry Chicken with Coconut Milk
Ingredients
- 2 lbs chicken breasts, boneless & skinless, cut into bite-sized pieces
- 1 large onion, roughly chopped
- 2 tbsp tomato paste
- 1 1/3 cups coconut milk
- 3 cloves garlic, crushed
- 1 inch piece ginger, peeled and grated
- 1 tbsp garam masala
- 1 tbsp sweet paprika
- 1 1/2 tsp turmeric
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 1/2 tsp dried chili flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- Small bunch fresh parsley or cilantro, finely chopped for garnish
- 1 spring onion, finely diced for garnish
Instructions
- In a small bowl combine garam masala, sweet paprika, turmeric, cumin, coriander, dried chili flakes, salt and pepper. Stir to combine and set aside.
- Place the chicken in the slow cooker and sprinkle the seasoning over it. Stir to coat. Add the chopped onion, tomato paste, garlic, ginger and coconut milk. Stir well.
- Cook on low for about 6 hours or until the chicken is fully cooked and tender.
- Check seasoning, thicken the sauce if desired (see notes), and garnish with chopped cilantro and spring onion. Serve with Basmati rice and naan.
Notes
- Flavour: This curry is milder and slightly sweet. Add extra dried chilies or fresh chili if you prefer more heat.
- Thickening: If the sauce is thin, mix 1 tbsp cornstarch with 2 tbsp water and add gradually while stirring until the sauce reaches the desired consistency.
- Serving: Pairs well with Basmati rice and naan or flatbread.