Crockpot Chicken Curry

🍛 Crockpot Chicken Curry

Description

Crockpot Chicken Curry is a comforting, flavorful, and aromatic dish made by slow-cooking tender chicken pieces in a creamy coconut curry sauce infused with spices like turmeric, cumin, and coriander. This recipe is perfect for busy days—just toss the ingredients into your slow cooker and let it work its magic! The result is a restaurant-quality curry with minimal effort, perfect over rice, naan, or cauliflower rice for a lighter option.

📝 Ingredients (Serves 6)

• 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into chunks

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp curry powder (adjust to taste)

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp turmeric

• 1/2 tsp paprika or chili powder (optional for heat)

• 1 can (14 oz) coconut milk (full-fat for richer flavor)

• 1 cup diced tomatoes (fresh or canned)

• 1/2 cup plain Greek yogurt or heavy cream (added at end)

• 2 tbsp tomato paste

• 1 tbsp lemon juice or lime juice

• 2 tbsp olive oil or coconut oil

• Salt & pepper, to taste

• Fresh cilantro, chopped (for garnish)

🍲 Instructions

1. Prepare the base
   In a skillet (optional step), heat oil and sauté onions until soft. Add garlic and ginger; cook 1 minute until fragrant. Add curry powder, cumin, coriander, and turmeric; stir for 30 seconds to bloom the spices.

2. Load the slow cooker
   Transfer the sautéed mixture to your crockpot. Add chicken pieces, diced tomatoes, tomato paste, coconut milk, salt, and pepper. Stir to combine.

3. Cook

   • Low: 6–8 hours

   • High: 3–4 hours
     Stir occasionally if possible.

4. Finish & thicken
   Stir in the yogurt or cream and lemon juice 10–15 minutes before serving. Adjust seasoning as needed.

5. Serve
   Garnish with fresh cilantro. Serve hot with steamed rice, naan, or quinoa.

🍽️ Servings

6 servings
(Each serving ≈ 1 cup curry with ½ cup sauce)

🧮 Nutritional Information (Per Serving)

(Approximate values)

🌿 Health Benefits

• High Protein: Supports muscle repair and immune health.

• Turmeric: Contains curcumin, an anti-inflammatory compound.

• Coconut Milk: Provides healthy fats for energy and brain function.

• Ginger & Garlic: Boost immunity and improve digestion.

• Low-Carb Option: Great for keto or low-carb diets when served with cauliflower rice.

💡 Chef’s Tips

• For more spice: Add chopped green chili or cayenne.

• For creaminess: Use full-fat coconut milk and stir in a spoonful of butter or ghee before serving.

• Thicker curry: Remove lid during the last 30 minutes of cooking to reduce sauce.

• Vegetable add-ins: Try adding bell peppers, carrots, or potatoes for extra texture.

• Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months.

❓ Q&A Section

Q: Can I use chicken breasts instead of thighs?
A: Yes! Breasts are leaner and cook slightly faster. Check for doneness at 3 hours on high or 6 hours on low to avoid overcooking.

Q: Can I make it dairy-free?
A: Absolutely. Skip the yogurt/cream and stick with coconut milk—it’s naturally dairy-free.

Q: Can I prep it ahead?
A: Yes, combine all ingredients (except coconut milk and yogurt) in a freezer bag. Freeze flat and thaw overnight before cooking.

Q: What sides go best with it?
A: Basmati rice, jasmine rice, naan, or quinoa. For a lighter option, try cauliflower rice or zucchini noodles.

Q: How do I make it less spicy?
A: Use mild curry powder and skip chili powder or paprika. You can also stir in extra yogurt before serving to mellow heat.