Slow Cooker Chicken Curry Recipe – Coconut Milk & Garam Masala

Last Updated on 4 months by Neha Deshmukh

Slow Cooker Chicken Curry Recipe – Coconut Milk & Garam Masala

Hey everyone! If you’re anything like me, you love a good curry, but sometimes life just gets busy. That’s where this Slow Cooker Chicken Curry comes in. It’s seriously a lifesaver – all the cozy, aromatic flavors of a traditional curry, but with minimal effort. I first made this when my little one was a baby, and I needed something delicious simmering away while I tackled playtime! It’s become a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This recipe is all about convenience without sacrificing flavor. It’s perfect for weeknights, meal prepping, or when you just want a comforting meal without spending hours in the kitchen. The slow cooker does all the work, gently infusing the chicken with a beautiful blend of spices and creamy coconut milk. Plus, it’s easily adaptable to your spice preference!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 1 lbs chicken thighs
• 2 tablespoon olive oil
• 3 cloves garlic
• 1 teaspoon grated ginger
• 1 teaspoon turmeric powder (about 4g)
• 1 chopped red onion
• 3 chopped roma tomatoes
• 1 teaspoon cayenne pepper (adjust to taste!)
• 1 ½ teaspoon garam masala (about 7g)
• 1 teaspoon cumin powder (about 5g)
• 1 teaspoon coriander powder (about 5g)
• Salt to taste
• 1 (13.5 oz) can coconut milk (about 400ml)
• Chopped cilantro for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chicken Thighs: Choosing the Right Cut
I always use chicken thighs for curry. They stay incredibly tender and juicy during the long cooking time, unlike chicken breasts which can dry out. Bone-in, skin-on thighs are the most flavorful, but boneless, skinless work great too – just adjust cooking time slightly.

Olive Oil: Alternatives & Regional Preferences
Olive oil is my go-to, but you can absolutely use any neutral cooking oil like vegetable or canola oil. In some regions of India, mustard oil is traditionally used for a more pungent flavor – it’s an acquired taste, but worth trying if you’re feeling adventurous!

Garlic & Ginger: Fresh vs. Paste
Fresh is best! Seriously, the flavor difference is noticeable. But if you’re short on time, good quality ginger and garlic paste will do in a pinch. Use about 1 tablespoon of each if substituting.

Turmeric Powder: Benefits & Quality
Turmeric isn’t just about color and flavor; it’s packed with health benefits! Look for a vibrant, deeply colored turmeric powder for the best flavor.

Garam Masala: Understanding the Blend & Variations
Garam masala is a warm, fragrant spice blend – every family has their own recipe! You can find pre-made blends at most grocery stores, or make your own for a truly personalized flavor.

Cumin & Coriander Powder: Roasting for Enhanced Flavor
Want to take your curry to the next level? Lightly toast the cumin and coriander powder in a dry pan for a minute or two before adding them to the slow cooker. It really wakes up the flavors!

Cayenne Pepper: Adjusting the Spice Level
I love a little heat, but feel free to adjust the cayenne pepper to your liking. Start with ½ teaspoon if you’re sensitive to spice.

Coconut Milk: Full-Fat vs. Light & Regional Variations
Full-fat coconut milk creates the richest, creamiest curry. Light coconut milk works too, but the flavor won’t be quite as intense. In coastal regions of India, coconut milk is a staple, while other areas might use yogurt or cream instead.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, add the chicken thighs, olive oil, minced garlic, grated ginger, turmeric powder, chopped red onion, chopped roma tomatoes, cayenne pepper, garam masala, cumin powder, coriander powder, and salt to your slow cooker.
2. Give everything a good mix, making sure the chicken is coated in all those lovely spices.
3. Cover and cook on high heat for 2.5 hours, stirring occasionally. This lets all the flavors meld together beautifully.
4. After 2.5 hours, stir in the can of coconut milk.
5. Continue cooking on high for another hour, or until the chicken is fall-apart tender.
6. Finally, garnish with fresh chopped cilantro and serve warm!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Slow Cooker Temperature & Timing
Slow cookers can vary, so keep an eye on the chicken. If it’s not tender after 3.5 hours, cook for another 30-60 minutes.

Building Flavor: Layering Spices
Don’t be afraid to experiment with the spices! A pinch of chili powder, a dash of smoked paprika, or a sprinkle of cinnamon can all add interesting layers of flavor.

Preventing Sticking & Burning
If you’re worried about sticking, you can add a splash of water or chicken broth to the slow cooker along with the other ingredients.

Achieving Tender Chicken
The key to tender chicken is low and slow cooking. Don’t rush the process!

Adjusting Consistency
If the curry is too thick, add a little water or coconut milk. If it’s too thin, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.

Variations

This recipe is a great base for all sorts of variations!

Vegan Chicken Curry (Using Chickpeas or Tofu)
Swap the chicken for 2 cans of drained and rinsed chickpeas or 1 block of firm tofu (pressed to remove excess water).

Gluten-Free Chicken Curry
This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any gluten-containing ingredients.

Spice Level: Mild, Medium, Hot
Adjust the amount of cayenne pepper to control the heat. For mild, use ¼ teaspoon. For medium, use ½ teaspoon. For hot, use ¾ teaspoon or more!

Festival Adaptations (Diwali, Eid)
This curry is perfect for festive gatherings! Serve it with a variety of sides and breads for a truly celebratory meal.

Regional Variations: South Indian, North Indian
For a South Indian twist, add a tablespoon of tamarind paste and a few curry leaves. For a North Indian flavor, add a pinch of kasuri methi (dried fenugreek leaves) towards the end of cooking.

Serving Suggestions

What goes well with this curry? So many things!

Rice Pairings: Basmati, Jasmine, Brown Rice
Basmati rice is a classic choice, but jasmine or brown rice also work beautifully.

Bread Options: Chapatis, Naan, Roti
Warm, fluffy chapatis, naan, or roti are perfect for soaking up all that delicious sauce.

Side Dishes: Raita, Salad, Pickles
A cooling raita (yogurt dip), a fresh salad, and some tangy pickles complete the meal.

Storage Instructions

Refrigerating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing for Later
This curry freezes beautifully! Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.

Reheating Instructions
Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use chicken breasts instead of thighs?
You can, but they might dry out. If using chicken breasts, reduce the cooking time to 2-2.5 hours on high.

What if I don’t have a slow cooker? Can I make this on the stovetop?
Absolutely! Sauté the onions, garlic, and ginger in a pot, then add the spices and chicken. Brown the chicken slightly, then add the tomatoes and coconut milk. Bring to a simmer, cover, and cook for about 45-60 minutes, or until the chicken is tender.

How can I make the curry thicker?
Remove the lid during the last 30 minutes of cooking, or mix a tablespoon of cornstarch with a little cold water and stir it into the curry.

Can I add vegetables like potatoes or peas?
Definitely! Add diced potatoes along with the chicken, or stir in frozen peas during the last 15 minutes of cooking.

What is the best type of rice to serve with this curry?
Basmati rice is a classic choice, but jasmine or brown rice also work well.

Is garam masala the same as curry powder?
No, they’re not the same! Garam masala is a specific blend of spices, while curry powder is a more general blend. Garam masala is typically warmer and more fragrant.

Enjoy! I hope this Slow Cooker Chicken Curry becomes a staple in your kitchen, just like it has in mine. Let me know in the comments how it turns out for you!