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5 from 5 votes

Slow Cooker Chicken Curry

A hassle free super easy recipe of chicken breast, coconut milk, and curry made in a slow cooker.
Prep Time10 mins
Active Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: Indian
Keyword: chicken breast, coconut milk, curry powder, easy, slow cooker
Yield: 6 people
Calories: 413kcal

Equipment

  • Slow Cooker
  • Food Processor or blender

Materials

  • 2.5 lb. skinless boneless chicken breast, cubed
  • 1 green bell pepper, seeded and quartered
  • 1 onion, peeled and quartered
  • 2" piece fresh ginger, peeled and finely grated
  • 2 garlic cloves, peeled
  • 6 oz. can tomato paste
  • 13.5 oz. can coconut milk
  • 1 tsp. salt
  • 1/2 tsp. crushed red pepper
  • 1 Tbsp. garam masala
  • 1 Tbsp. curry powder
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • 1 bunch cilantro, optional

Instructions

  • Place the chicken in the slow cooker.
  • In a food processor, blend bell pepper, onion, ginger, garlic, paste, milk, salt, crushed red peppers, garam masala, and curry until mix becomes somewhat smooth. Small chunks are ok. Pour sauce over chicken cubes and mix well.
  • Set slow cooker for 6 hours on LOW.
  • One hour before the chicken is done cooking, mix together the water and cornstarch until smooth. Add to the chicken and mix well. Make sure you replace the lid for remainder of cook time.
  • Best served over an aromatic rice like basmati or jasmine. Chop the cilantro and sprinkle liberally over served dish. Enjoy!

Nutrition

Calories: 413kcal | Carbohydrates: 17g | Protein: 44g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 121mg | Sodium: 774mg | Potassium: 1227mg | Fiber: 4g | Sugar: 5g | Vitamin A: 609IU | Vitamin C: 27mg | Calcium: 51mg | Iron: 4mg