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Slow cooker chicken curry garnished with chopped coriander.
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4.97 from 29 votes

Easy Slow Cooker Chicken Curry Recipe

A flavour-packed slow cooker chicken curry that’s hands-off, easy, and perfect for busy weeknights. Tender chicken simmers in a rich, creamy sauce with aromatic spices, creating a hearty, comforting meal. Serve with rice, naan, or vegetables for a complete curry night feast. Ideal for family dinners, batch cooking, or meal prep, this crockpot curry chicken recipe is simple, delicious, and full of flavour.
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

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Equipment

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 (or use chicken thighs)
  • 400 ml Coconut Milk
  • 4 tablespoon Mango Chutney
  • 2 tablespoon Tomato Puree (Tomato Paste)
  • 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 (Cilantro) 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 (Tomato Paste), 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 6-8 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 (Cilantro)

Video

Notes

  • Chicken choice: Boneless skinless chicken breasts or thighs.
  • Spice level: Adjust curry powder to taste. Add chili flakes or fresh chilies for a spicier slow cooker chicken curry.
  • Thickening sauce: For a richer thicker sauce, remove the lid during the last 30–60 minutes of cooking, or stir in ground almonds or Greek yogurt. Alternatively, add thickening granules or a cornflour slurry.
  • Vegetables: Add delicate vegetables like peas, spinach, or bell peppers in the last 20–30 minutes to avoid overcooking.
  • Meal prep: Keeps well in the fridge for up to 4 days and freezes for up to 3 months — perfect for batch cooking.
  • Serving: Pair with basmati, pilau, brown, or cauliflower rice, naan, flatbreads, poppadoms, and chutneys like mango chutney or raita.
 
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.
 

Nutritional Information (Approximate)

Calories: 554kcal | Carbohydrates: 25g | Protein: 52g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 589mg | Potassium: 1281mg | Fiber: 3g | Sugar: 12g | Vitamin A: 331IU | Vitamin C: 10mg | Calcium: 86mg | Iron: 7mg
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