Description
A flavorful and easy slow cooker chicken curry made with tender chicken breasts simmered in a rich and creamy spiced sauce. Perfect for a comforting weeknight meal.
Ingredients
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 ounces) diced tomatoes, undrained
1 can (14 ounces) coconut milk
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup fresh cilantro leaves, chopped (for garnish)
1 tablespoon lemon juice
Instructions
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and sauté for 5 minutes until softened.
Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
Stir in the curry powder, ground turmeric, ground cumin, garam masala, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.
Transfer the onion and spice mixture to the slow cooker.
Add the diced tomatoes with their juice, coconut milk, and chicken pieces to the slow cooker. Stir to combine all ingredients.
Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
Stir in the lemon juice and adjust seasoning with additional salt if needed.
Serve the chicken curry hot, garnished with chopped fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours