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Crockpot Chicken Curry Recipe

CROCKPOT CHICKEN CURRY

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Enjoy easy Crockpot Chicken Curry familyapproved and tested in my Texas kitchen This comfort food recipe is a simple delicious meal my kids love Get the recipe

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, chopped
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (13.5 oz) can coconut milk
  • 1/4 cup tomato paste
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon cayenne pepper (optional, for a little kick)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons lime juice
  • Fresh cilantro, chopped, for garnish
  • Cooked rice, for serving

Instructions

  • Step 1: Prep the Ingredients: Chop the onion and bell pepper. Mince the garlic and grate the ginger. Cut the chicken thighs into 1-inch pieces. Having everything prepped and ready to go makes this recipe even faster to throw together.
  • Step 2: Combine Ingredients in Crockpot: In a 6-quart or larger crockpot, combine the chicken, onion, garlic, ginger, bell pepper, diced tomatoes (undrained), coconut milk, tomato paste, curry powder, turmeric powder, cumin powder, cayenne pepper (if using), salt, and pepper. Stir well to make sure everything is evenly distributed.
  • Step 3: Cook the Curry: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender. The longer it simmers, the more the flavors meld together, so I usually opt for the low and slow method.
  • Step 4: Finish and Serve: Once the chicken is cooked, stir in the lime juice. Taste and adjust seasoning as needed. Serve hot over cooked rice and garnish with fresh cilantro.

Notes

Easy Crockpot Chicken Curry recipe perfect for busy weeknights. A delicious and convenient dinner that the whole family will love!