Imagine being greeted by amazing aromatics when you open your front door. It’s been a long day but now you have a deeply flavoured Slow Cooker Chicken Curry to enjoy.
You thank your past self for listening to Jules and getting this ‘dump and go’ meal ready.
Best investment of 4 minutes in the morning. Ever.
I actually started working on this recipe over 18 months ago. Normally I have an idea make it a few times and then it’s ready.
I told myself it needed more ‘testing’.
But really it was so good I just wanted to keep making it.
Yes there are 6 ingredients listed here. But I don’t count salt. I wanted to include it in the list in case you’re like me and just scan the ingredients to know what to add.
AND my big slow cooker tip – feel free to pop frozen chicken straight in the slow cooker – no need to defrost first. Just expect it to take an extra hour or so.
I serve this with veggies for me and egg fried rice for the boys.
Video for Slow Cooker Chicken Curry
Slow Cooker Chicken Curry (Dump and Go)
Ingredients
- 1 can coconut milk
- 1 tablespoon curry powder
- 3 tablespoons tomato paste
- 1/4 teaspoon salt
- 4 chicken thigh fillets
- 1 bag baby spinach
Instructions
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Place coconut milk, curry powder and tomato paste in the base of the slow cooker. Add chicken and sprinkle over the salt.
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Cover and cook on low for 8-10 hours or high for 4-5 hours.
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Serve hot chicken and sauce on big bed of baby spinach so the sauce wilts and 'cooks' some of the spinach.
Recipe Video
Variations & Substitutions for Slow Cooker Chicken Curry
different spice / less hot – I love keens curry powder but I sometimes use garam masala when I want the boys to have some. Or replace with another spice blend like ras el hanout or baharat or berbere spice. Or use 1 teaspoon each ground cumin, ground coriander and smoked paprika.
curry paste – use 3-4 tablespoons of your favourite curry paste. If using a Thai curry paste you won’t need the tomato paste as well.
plan-B (pantry) – serve with frozen veg like spinach, broccoli peas, green beans or cauliflower rice.
short on time – use the oven. Add 1 cup water and cook covered 180C (350F) for an hour or so. Or simmer everthing in a saucepan on the stove top – that will take 20-30 minutes.
vegetarian – these flavors are amazing with eggplant, lentils or chickpeas or serve with a poached or fried egg. Also have been meaning to try it with firm tofu.
different protein – frozen or defrosted chicken thighs bone in, chicken drumsticks, chicken breast fillets , sausages, meatballs, ground (minced) pork or ground (minced) lamb, salmon fillets, other fish fillets. The following can also be used but these will need defrosting first – whole chicken, pork belly, pork shoulder, lamb shanks, lamb shoulder.
nightshade-free – use 3 tablespoons soy sauce or oyster sauce instead of the tomato paste.
more substantial (carb lovers) – serve with flat bread, potatoes or fried rice or steamed rice or noodles.
more substantial (low carb) – avocado, more low carb veg, roast almonds, extra chicken, poached or fried eggs.
different vegetables – serve with cauliflower rice, cooked greens or green beans instead. Frozen green beans, broccoli and cauliflower / cauliflower rice can be warmed straight from frozen in the slow cooker – allow 15 minutes or so on high. Eggplant, red peppers, onion and zucchini can all be added at the beginning if you have time.
more fancy / for entertaining – serve with sliced almonds, roast cashews, roast peanuts, a big dollop of yoghurt or feta. Or see the carb lovers accompaniments.
Waste Avoidance Strategy
coconut milk / curry powder / tomato paste / salt – keep them in the panty.
chicken thigh fillets – freeze them
baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.
Problem Solving Guide
bland – more salt! Or more curry powder. Or add in a flavour bomb.
too dry – overcooked chicken. Next time set the timer on the slow cooker to switch to warm earlier. For chicken breast fillets 4 hours is generally enough. For now the curry sauce will help.
no slow cooker – use the oven. Add 1 cup water and cook covered 180C (350F) for an hour or so. Or simmer everything on the stove top – adding extra water as needed.
Can Slow Cooker Chicken Curry be made ahead of time?
Yes! Just cook as per the recipe but keep the spinach separately. Either keep on ‘warm’ in the slow cooker for up to 6 hours or refrigerate if longer. Then to serve warm in the slow cooker or in a saucepan.
How long does Slow Cooker Chicken Curry last in the fridge?
Leftovers will keep in an airtight container in the refrigerator for at least a week or can be frozen.
Is Slow Cooker Chicken Curry healthy? Is it good for me?
Absolutely! From a nutrition perspective it contains good quality protein from the chicken and fiber and vitamins from the spinach.
Is Chicken and Curry a good combination?
Can all the millions of Indian and Thai restaurants in the world be wrong? No! Chicken and curry are a match made in heaven.
What do you eat with Slow Cooker Chicken Curry?
I like it with just the spinach or other veggies but you can serve with steamed or fried rice or noodles.
What wine goes with Slow Cooker Chicken Curry?
Curry can be hard to match with wine. A cold beer goes well. I like a dry crisp white like Riesling or Pinot Gris. OR champagne goes with everything!
What can I add to my Slow Cooker Chicken Curry to make it taste better?
Try a little salt first. And if it still needs something a teaspoon of sugar or maple syrup or honey will give it a more authentic curry house touch of sweetness. And if that doesn’t work – lots of roast cashews make everything taste better.
More Recipes Similar to Slow Cooker Chicken Curry
- One Pot Cauliflower, Chicken & Peanut Curry
- Slow Lime & Coconut Chicken
- Slow Moroccan Apricot Chicken
- Addictive Green Curry of Broccoli Soup
- One Pot Chicken & Broccoli with Peanut & Lime Sauce
With Love
Jules x