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Slow cooker chicken curry garnished with chopped coriander.
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5 from 26 votes

Easy Slow Cooker Chicken Curry Recipe

A creamy and mild slow cooker chicken curry with coconut milk. No browning is required so it's super easy to make!
Course Main Course
Cuisine British, Indian
Prep Time 4 minutes
Cook Time 6 hours
Total Time 6 hours 4 minutes
Servings 4
Calories 554kcal
Author Beth Sachs

Equipment

  • Mini Chopper
  • Slow Cooker
  • Chopping Board
  • Measuring Jug

Ingredients

Metric - US Customary
  • 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 coriander
    1 tablespoon Fresh Coriander

Notes

💡 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 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 4 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
 
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 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!).
 
Storage:
Store - The cooked curry can be stored in an airtight 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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Slow Cooker Chicken Curry Recipe
Amount per Serving
Calories
554
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
145
mg
48
%
Sodium
 
589
mg
26
%
Potassium
 
1281
mg
37
%
Carbohydrates
 
25
g
8
%
Fiber
 
3
g
13
%
Sugar
 
12
g
13
%
Protein
 
52
g
104
%
Vitamin A
 
331
IU
7
%
Vitamin C
 
10
mg
12
%
Calcium
 
86
mg
9
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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