Description
Enjoy comforting Crockpot Chicken Curry, featuring tender chicken in a rich coconut sauce with a blend of spices. Perfect for busy weeknights or family gatherings!
Ingredients
Scale
- 2 pounds boneless & skinless chicken breasts or thighs
- 1 small onion (diced)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 14-ounce can coconut milk
- 1 8-ounce can tomato sauce
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh cilantro (chopped, for garnish)
- Cooked rice or naan (for serving)
Instructions
- Add chicken to the slow cooker and sprinkle diced onion over the top.
- In a medium bowl, mix coconut milk, tomato sauce, garlic powder, curry powder, turmeric, paprika, salt, pepper, and brown sugar.
- Pour the mixture over the chicken and gently stir to coat.
- Cover and cook on low for 6 hours or high for 3 hours.
- To thicken the sauce, mix cornstarch with cold water and add to the curry, cooking on high for an additional 15 minutes, uncovered.
- Serve the curry over rice or naan and garnish with chopped cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
For added nutrition, consider incorporating vegetables like bell peppers or spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg