What my latest retest taught me about slow cooker chicken curry
I first made this slow cooker chicken curry for my annual Christmas party over 10 years ago, and it’s been a family (and reader!) favorite ever since. One reader even told me, “I make this most weeks for my family.”
When I retested it this fall, two changes made a HUGE difference. Only one can of coconut milk goes in for the slow cook (the chicken releases plenty of liquid on its own) with the second stirred in at the end to keep the sauce creamy, and juicy chicken thighs replace the breasts for WAY better flavor.
The verdict? Our 14-month-old little guy ate it up, turmeric all over his face and the happiest grin!
And if you’d rather use your pressure cooker, my Instant Pot Chicken Curry is super similar and comes together even faster.
OMGOONESS this is seriously delicious. I made it for my family recently & each one of the just LOVED it. This will be on the menu at our house at least every couple of months since it is so tasty and so very simple to make. Thank you for sharing 🙂
– Lynda
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Curry spices: Curry powder, turmeric, coriander, and a little sugar make the whole seasoning mix, so there’s no need for a jar of curry paste. Stick with a mild curry powder for a family-friendly curry.
- Chicken thighs: Boneless, skinless thighs are my pick for the best flavor. Chicken breasts work too, and there’s no need to pound them since the slow cooker does all the work.
- Coconut milk: Grab the canned kind, since coconut milk from a carton is way too thin. If a can looks separated when you open it, blend it smooth before it goes in.
- Sweet potatoes: Carrots or Yukon gold or red potatoes are a great equal swap if that’s what you have on hand.
- Onion and garlic: I use a sweet onion, but yellow, white, or red all work, and garlic powder can stand in for fresh garlic.
- Butter: Olive oil works just as well if you need to keep it dairy-free.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the seasoning.
Whisk the curry powder, turmeric, coriander, salt, and sugar together in a small bowl.
Pro Tip: Skip the jar of curry paste. You can technically buy yellow curry paste at the store, but I much prefer blending up my own spice mix at home.
Prep the potatoes.
Cutting the sweet potatoes to the right size makes a big difference. For softer potatoes, cut them into ½-inch cubes, and for firmer bites, go with 1-inch cubes.
Always peel them first so the skins don’t separate during cooking.
Add everything to the slow cooker.
Pour one can of coconut milk into the slow cooker and stir in the butter, garlic, and seasoning mix. Nestle the chicken thighs in so they’re fully covered by the liquid, then pile the sweet potatoes and onion on top.
Pro Tip: Save the second can for the end. The chicken releases plenty of liquid as it cooks, and holding the second can back keeps the sauce creamy instead of curdled.
Slow cook the curry.
Cover and cook on High for 4-5 hours or Low for 6-8 hours, until the chicken shreds easily. Shred it with two forks during the last 30 minutes, then stir in the second can of coconut milk.
The Slow Cooker I L❤️VE!
Not all slow cookers are created the same. I’ve used and loved my Crockpot 6-quart one for YEARS. It holds heat great, is easy to use, and the lock and carry lid is so handy!
Serve the curry.
Let the curry rest for about 20 minutes so the sauce thickens up. Serve it over basmati or brown rice with fresh cilantro and naan (or cauliflower rice if you’re keeping it lower-carb).
Oops! What did I do wrong?
My curry is too thin.
Let it rest for about 20 minutes after you stir in the second can, and shred the chicken really well, since both help it thicken up. If you added extra veggies like zucchini, they release water as they cook, so go a little lighter on them next time.
The coconut milk looks grainy.
Give it a good stir as you add the second can of full-fat coconut milk, which helps smooth the sauce back out. Next time, blend any separated can smooth before it goes in, and stick with one can for the slow cook.
My curry tastes a little mild.
Stir in a pinch more salt and a little more curry powder, then let it simmer another 10 minutes before tasting again. (A squeeze of fresh lime juice brightens it up too!)
FAQs
If it’s already been in the slow cooker a few hours and dinner is closing in, pour everything into a Dutch oven and bring it to a rapid simmer on the stove for about 10 minutes. It’s ready once the chicken shreds easily and the potatoes are fork-tender. (I did exactly this during my retest when we only had about 3 hours!)
I don’t recommend it, since frozen chicken takes a lot longer to thaw and cook, and everything else ends up overcooked by the time it’s done. Thaw it first (here’s how to thaw chicken fast).
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Crockpot Curry Chicken Recipe
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Ingredients
- 1½ pounds boneless skinless chicken thighs or chicken breasts
- 3 tablespoons curry powder mild
- 1 teaspoon turmeric powder
- ½ teaspoon ground coriander
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 (15-ounce) can coconut milk full-fat or lite, for slow cooking
- 2 tablespoons butter or olive oil
- 2 cloves garlic crushed
- 4 cups sweet potatoes peeled, cut into ½ to 1-inch cubes
- 1 medium sweet onion finely diced
- 1 (15-ounce) can full-fat coconut milk for finishing
For Serving
- Rice cooked
- Cilantro optional
Instructions
- Whisk together the curry powder, turmeric, coriander, salt, and sugar in a small bowl.3 tablespoons curry powder, 1 teaspoon turmeric powder, ½ teaspoon ground coriander, 2 teaspoons salt, 1 teaspoon sugar
- Pour 1 can of coconut milk into the bottom of a 6-quart slow cooker. Add the butter, garlic, and seasoning mix, and stir to combine.1 (15-ounce) can coconut milk, 2 tablespoons butter, 2 cloves garlic
- Place the chicken thighs in the slow cooker, making sure they’re fully submerged in the liquid (the chicken releases more liquid as it cooks). Add the sweet potatoes and onion on top and stir to combine.1½ pounds boneless skinless chicken thighs, 4 cups sweet potatoes, 1 medium sweet onion
- Cover and cook on High for 4-5 hours or Low for 6-8 hours, until the chicken shreds easily and the sweet potatoes are fork-tender. Check on the curry during the last hour and stir if it’s starting to stick to the sides.
- Shred the chicken using two forks during the last 30 minutes of cooking. Stir in the second can of full-fat coconut milk.1 (15-ounce) can full-fat coconut milk
- Turn off the slow cooker and let the curry rest for at least 20 minutes to thicken. Serve over rice with fresh cilantro, if desired.Rice, Cilantro
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Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with it?
You just can’t beat a big scoop of this on a bed of rice. Try any of these recipes when you’re ready to dig in.
Stick with classic rice dishes like Basmati Rice or Jasmine Rice. Or, add some flavor with Coconut Rice or Mango Coconut Rice.
Keep it simple with Instant Pot White Rice or Instant Pot Basmati Rice.
Cauliflower Rice is the best when you’re going low-carb.
Other Easy Curry Recipes
You might also enjoy these other tasty curry recipes:
More Easy Crockpot Dinners
Want more set-it-and-forget-it dinners? These slow cooker favorites are worth a spot in your rotation.
Creamy Crockpot Chicken Tikka Masala
4 hrs 15 mins
Slow Cooker BBQ Shredded Chicken
6 hrs 10 mins
Slow Cooker White Chicken Chili
4 hrs 15 mins
Easy Slow Cooker Chicken Tortilla Soup
6 hrs 10 mins
Would be nice in the ingredients list was at the start rather than the end of this article
Hi Chris! There’s a jump to recipe button that’s at the top of the screen that allows you to skip right to the recipe.
I have made this twice in the past two weeks in my crockpot. It’s absolutely delicious!! My husband loved it too!!
Yay, Toni! So happy to hear you and the hubby enjoyed the recipe. Thanks so much for your comment and rating 🙂
This was so delicious, a real keeper. And easy too. Unequivocally the best homemade curry I have found so far.
Yay! So happy you enjoyed it. Thanks so much for the comment and rating 🙂
Soooo good!
Yay! So happy you enjoyed it, Bre. Thanks so much for the comment and rating 🙂
I like to add the zuccini and carrots to the slow cooker . The meal is very delish.
What a great idea, Sanja! So happy you enjoyed the recipe. Thanks for the comment and rating 🙂
Umm – this recipe is not dairy free as it includes butter,
You can easily swap it out for oil with no impact on flavor!
Recipe looks good. I’m nervous to try it, because I believe the coconut milk will curdle,
You should be good to go, Helen! Hope you enjoy the recipe 🙂
This is the first comment I’ve ever left on a recipe! It was THAT good!!!! 😀 I have now made this over 5 times for family and friends and everyone raves about it! I can’t believe how easy but incredibly tasty the recipe is! I’ve made a handful of slow cooked curries that were ok, but I’ll forever go back to this one as it truely is the best! The only thing I did differently was add in one tablespoon of cornflour to help thicken it. Thank you for such a fantastic recipe!!!! 😀
Yay, Nicole! So happy to hear you enjoyed the curry so much. It’s definitely a family favorite around here too! Thanks so much for your comment and rating!
My husband and I are planning on making this dish tomorrow and can’t wait to try it. My husband likes his curry on the thicker side, do you have any recommendations on how to thicken it? Based on the video you provided it might turn out a little too soupy for his liking. Would adding some cornstarch be ok or would that ruin the texture of the dish?
Cornstarch is always a great idea! Also, you can always decrease the amount of liquid added to make it thicker. Hope you enjoy the recipe, Jasmin!
It actually turned out the perfect thickness no cornstarch needed, thanks for the reply. Makes great leftovers and so much food!!!
I’m fairly new to cooking Indian food, are there other traditional Indian spices that would go well with this recipe if I wanted to add a little more depth in flavor to the dish?
Yay!! So happy to hear it turned out great for you, Jasmin! This recipe is a pretty simplified version of curry – this Instant Pot Chicken Curry recipe I have on the side has a bit more flavor to it (using garam masala and even a bit of paprika or cayenne pepper for a kick!) Would love to know what you try out!
I’m making this tomorrow for the first time and I’m trying 1 can each of the lite and full fat coconut milk. Which do you recommend waving a cup of to add at the end?
Great question! I think you’ll be good either way, but might opt to add the full-fat at the end :). Can’t wait to hear what you think!