This Slow Cooker Chicken Curry is just as delicious as it looks. Allaya of Salt and Paprika said it would be: easy to prepare, delicious and “mild but complex with deep flavors.” She wasn’t wrong! For the full recipe, step-by-step photos, and the story head over to the Tasty Kitchen Blog where I’m guest posting today! But we’ve got the full recipe here after the jump.
Slow Cooker Chicken Curry
by: Three Many Cooks
Ingredients
- 2 pounds chicken breast, cut into large cubes
- 1 onion, peeled and halved
- 1 green pepper, seeded and quartered
- 1 can (13.5 ounces) coconut milk
- 1 can (6 ounces) tomato paste
- 2 cloves garlic
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1½ teaspoons salt
- 2 dried red chili peppers (optional)
- 1½ tablespoons corn starch
- Chopped cilantro for garnish
Instructions
- Place onion, green pepper, coconut milk, tomato paste, garlic, curry powder, garam masala and salt into the food processor. Process until smooth. Place chicken in the slower cooker, cover with the sauce and stir to coat. Cover and cook on low for five hours. One hour before you’re ready to eat, mix the cornstarch with two tablespoons of water until the cornstarch is completely dissolved. Add to the curry and mix well. Put the lid back on the slow cooker and cook for the remaining hour.
- Serve with a big bowl of aromatic rice (such as jasmine or basmati) and garnish with lots of fresh, chopped cilantro. This will keep for a couple days and is even better the day after!
One of my personal chef services is Crock Pot Wednesday, where I set up a crock pot meal for clients. I am always looking for new recipes and this is one that I will definately add. Thanks for sharing!
We had this for Sunday night dinner – it was a hit! Next time,I think that I will add 3 or 4 chilis instead of 2. Yum, yum, yum from 3 generations.
Made this for dinner last night! YUM!! We couldn’t wait the full 5 hours but it was still delish 🙂
Looks like a tasty recipe. I don’t think you mentioned in the directions what to do with the optional red chile peppers. I am assuming you don’t process them but rather put them in whole and remove before serving. Is that right? Thanks
I love chicken curry. This looks a lot like chicken tikka. Now I’m hungry again!!!
This is very delicious and very easy! Thanks for the great recipe!
Believe it or not, I just realized that my recipe was featured here and on tasty kitchen! I`m such an airhead sometimes. Blame it on the pregnancy hormones..I know I do!
Thank you so much!
I made this dish earlier this week and we loved it! Unfortunately my son came home late that night and he took the leftovers out of the refrigerator as he was trying to get to something behind the container and he forgot to put the curry chicken back in the frig! I will be making this again very soon. Thanks for sharing!
Quick question: Did you mean 1 green bell pepper?
The Tasty Kitchen Blog link isn’t working 🙁