Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- 1/2 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1/4 tsp chili flakes
- Optional: chopped cilantro for garnish
- Optional: lemon or lime juice for garnish
Instructions
- Place chicken in the bottom of a slow cooker.
- Top with chopped onion, garlic, and ginger.
- In a bowl, whisk together curry powder, cumin, turmeric, tomato paste, coconut milk, and chicken broth until smooth.
- Pour the sauce over the chicken and season with salt, pepper, and optional chili flakes.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
- Shred or chop the chicken and stir it back into the sauce.
- Taste and adjust seasoning. Garnish with cilantro and lemon or lime juice before serving.
Notes
- Add vegetables like potatoes, bell peppers, or spinach in the last hour of cooking.
- Swap coconut milk for Greek yogurt or cream for a dairy-based version.
- Stir in chickpeas for extra protein.
- Use curry paste instead of powder for a different flavor profile.
- Serve with rice or naan—do not cook rice directly in the crockpot.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
