A creamy and mild slow cooker chicken curry recipe made with tender chicken breast pieces, Indian spices, and coconut milk!
No browning is required in this easy slow cooker chicken curry recipe. Just dump the ingredients in your slow cooker and leave it to do its thing! Perfect for busy weekdays when you don't have much time. You might also like my easy chicken rogan josh recipe!
I love dump-and-go slow cooker recipes like this! Minimal prep, no browning, just a quick mix together and switch on!
This easy slow cooker curry is perfect with rice, naan bread, and mango chutney, for a tasty curry night feast!
👩🍳 Love dump & go slow cooker recipes? Try my easy slow cooker chilli con carne too!
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✔️ Why you'll love this recipe!
Here's why this is the best slow cooker curry recipe!
- No browning required.
- Dump and go.
- Family-friendly.
- Adjust the spice levels.
- Perfect for batch cooking.
- Freezer-friendly.
🛒 Ingredients
- Chicken Breasts - I use boneless, skinless chicken breasts but you could also use boneless, skinless chicken thighs.
- Onion, garlic, and fresh ginger (finely chopped) for the base of the curry.
- Spices - mild curry powder, ground cumin, ground coriander, and a pinch of chilli flakes. Leave the chilli flakes out of you prefer your curry mild.
- Curry Sauce - coconut milk (use full fat coconut milk for a silky smooth sauce), mango chutney, and tomato puree.
- Fresh coriander for garnish.
💡 Pro tip - I love adding mango chutney to mild Indian curries. It cuts through the creaminess and gives them a lovely depth of flavour. You might like to try my mango chutney chicken curry too, where mango chutney is the star ingredient!
🥄 Equipment
Which slow cooker? I use a Morphy Richards Sear and Stew 6.5 litre slow cooker, which means I can brown and slow cook in the same pot as the slow cooker pot is safe to use on the hob! The 6.5 litre capacity serves 6-8 main portions, so it’s ideal for families and those that like batch cooking. There is also a 3.5 litre version for smaller households.
A mini chopper also comes in handy for speedy chopping of vegetables like onion and garlic! It’s also a great way of hiding vegetables for fussy kids
🔪 How to make chicken curry in slow cooker
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the finely chopped onion, garlic and ginger in the bottom of the slow cooker and place the diced chicken breast on top.
Two: In a jug, whisk together the coconut milk, mango chutney, tomato puree, curry powder, cumin, ground coriander and chilli flakes (if using). Pour over the chicken and mix everything together with a wooden spoon.
Three: Cook on low for 6-7 hours or high for 4 hours. Take the lid off for the last hour of cooking, to thicken up the sauce. Serve with rice and garnish with finely chopped coriander
💡 Pro Tip - If you like your sauce very thick, sprinkle in a tablespoon of thickening granules, or whisk in a cornflour slurry (equal parts cornflour to water), 5 minutes before the end of cooking.
💭 Top tips
- Chop the onion, garlic and ginger as small as you can so they 'melt' into the sauce. I use my mini chopper for this!
- The chicken breasts, on the other hand, need to be diced into large chunks. I usually chop a standard sized chicken breast into 5 pieces. This will prevent the chicken from drying out.
- To thicken the sauce without using cornflour or thickening granules, take the lid off the slow cooker for the last hour of cooking!
🍴 Serving suggestions
Serve the slow cooker chicken curry with basmati or pilau rice, naan bread and poppadoms!
If I'm serving this for a curry night feast, I also like to serve a veggie curry alongside it. Something like my creamy halloumi curry is great!
📖 Variations
- For a more authentic slow cooker chicken korma, sprinkle in two tablespoons of ground almonds ten minutes before the end of cooking. It will also help to thicken the sauce! Garnish with toasted flaked almonds.
- For a healthier, slimming world friendly slow cooker curry, substitute the full-fat coconut milk with reduced-fat coconut milk, and replace half the chicken with vegetables such as chopped peppers, mushrooms or courgettes.
- For a slow cooker chicken madras, replace the mild curry powder for hot curry powder!
- Make a slow cooker chicken and potato curry by replacing two of the chicken breasts with two peeled and diced white potatoes (or sweet potatoes!).
🥡 Storage
Store: The cooked curry can be stored in an air-tight container in the fridge for up to 3 days.
Reheat: Reheat until piping hot in the microwave.
Freeze: The curry can be frozen for up to 3 months. Defrost in the fridge before reheating in the microwave.
❓ FAQs
Yes, you can! Diced chicken breast will cook on a low setting in 6-7 hours, or on a high setting in 4 hours.
Take the lid off the slow cooker for the last hour of cooking to thicken the sauce. Ground almonds or thick natural yogurt can also be used to thicken curries.
Yes, they are the same thing. In the UK we use the term cornflour, in the US, the term cornstarch is used.
😋 More slow cooker recipes
Try these easy slow cooker recipes for dinner!
- Slow Cooker Spaghetti Bolognese
- Slow Cooker Beef Curry
- Slow Cooker Chilli Con Carne
- Slow Cooker Sausage Casserole
- Slow Cooker Pork Chops
- Slow Cooker Hunters Chicken
- Slow Cooker Diet Coke Chicken
More curry recipes
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Recipe
Easy Slow Cooker Chicken Curry
Ingredients
- 1 Onion finely chopped
- 4 Garlic Cloves finely chopped
- 1 teaspoon Fresh Ginger grated
- 4 Chicken Breasts cut into large chunks
- 400 ml Coconut Milk
- 4 tablespoon Mango Chutney
- 2 tablespoon Tomato Puree
- 4 tablespoon Mild Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Chilli Flakes optional
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 tablespoon Fresh Coriander finely chopped
Instructions
- Place the finely chopped onion, garlic, and ginger in the bottom of the slow cooker and add the diced chicken breast on top.1 Onion, 4 Garlic Cloves, 1 teaspoon Fresh Ginger, 4 Chicken Breasts
- In a jug, whisk together the coconut milk, mango chutney, tomato puree, curry powder, cumin, ground coriander, salt, pepper, and chilli flakes (if using). Pour over the chicken and mix everything together with a wooden spoon.400 ml Coconut Milk, 4 tablespoon Mango Chutney, 2 tablespoon Tomato Puree, 4 tablespoon Mild Curry Powder, 1 teaspoon Ground Cumin, 1 teaspoon Ground Coriander, 1 teaspoon Chilli Flakes, ½ teaspoon Salt, ¼ teaspoon Pepper
- Cook on low for 6-7 hours or high for 4 hours. Take the lid off for the last hour of cooking, to thicken up the sauce (or use a cornflour slurry). Serve with rice and garnish with finely chopped coriander1 tablespoon Fresh Coriander
Notes
- Chop the onion, garlic, and ginger as small as you can so they 'melt' into the sauce. I use a mini chopper* for this!
- The chicken breasts, on the other hand, need to be diced into large chunks. I usually chop a standard-sized chicken breast into 5 pieces. This will prevent the chicken from drying out.
- To thicken the sauce without using cornflour or thickening granules, take the lid off the slow cooker for the last hour of cooking
- For a more authentic slow cooker chicken korma, sprinkle in two tablespoons of ground almonds ten minutes before the end of cooking. It will also help to thicken the sauce! Garnish with tasted flaked almonds.
- For a healthier, slimming world friendly slow cooker curry, substitute the full fat coconut milk with reduced fat coconut milk, and replace half the chicken with vegetables such as chopped peppers, mushrooms or courgettes.
- For a slow cooker chicken madras, replace the mild curry powder for hot curry powder!
- Make a slow cooker chicken and potato curry by replacing two of the chicken breasts with two peeled and diced white potatoes (or sweet potatoes!).
- To Store: The cooked curry can be stored in an air-tight container in the fridge for up to 3 days.
- To Reheat: Reheat until piping hot in the microwave.
- To Freeze: The curry can be frozen for up to 3 months. Defrost in the fridge before reheating in the microwave.
Gloria
We love curry. Making it in the slow cooker is the easiest way. What a great recipe for batch cooking.
Gail Montero
I love using chutney in my curry so I know for sure this is an instant winner! So tasty!
Gina
Love curry but don't usually make it in the slow cooker, this is a great recipe for easy dinners - love that I have two good options for making this now!
Amanda Wren-Grimwood
I love the idea of just dumping and leaving it! This recipe is perfect for out Saturday curry when we are out all day.
Natalie
My family is a huge fan of curry dinner. Your recipe sounds delicious. I will definitely give it a try.
Shadi Hasanzadenemati
I was looking for a recipe like this, thank you for sharing!
Nick
Amazing made this today flavours just pop.. Added some turmeric chilli powder and garam masala into cooking and at the end 2 tbs of lime juice and another tablespoon of garam masala before serving it was delish👍🏻👍🏻👍🏻
Ashlee Blair
Love this!!! Make this weekly. But I prefer to brown my chicken thigh and then onion and spices then dump into slow cooker and use a whole jar of chutney! Thanks for the recipe!!
Sonia
So easy and the smell - had me salivating all day. Will definitely make again.
Rosemary
Did not leave lid open or thicken the sauce but added the 'leftover sauce' (half a mug full) to vegetable soup ... @yum yum 😉
Jane
This is delicious. My husband loved it too and he knows his curries and is a good cook.
I didn’t have the mild curry powder so used 3 spoonfuls of medium instead. I also added the almonds and some lemon juice at the end.
Have recommended to my daughters and will definitely be making this again.
Thankyou for the inspiration 😊
DanB
Absolutely love this recipe. I’ve made it four times now and my family really enjoy it. I have three children who can be picky with food but they love this. I also add in a handful of red lentils then some spinach at the end and paneer