How To Make Slow Cooker Curry Chicken
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 2 pounds chicken thighs, bone-in, skinless
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tablespoons cornstarch (optional, for thickening)
- Fresh cilantro, for garnish
- Steamed rice, for serving
Instructions
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Place the chicken thighs, onion, garlic, ginger, curry powder, turmeric powder, cumin, paprika, salt, and black pepper in the slow cooker. Mix well to coat the chicken evenly.
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Pour in the coconut milk and chicken broth. Stir until well combined.
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Cover and cook on low heat for 4 hours or high heat for 2 hours, or until the chicken is tender and cooked through.
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If desired, mix the cornstarch with a little water to make a slurry. Stir the slurry into the slow cooker and cook for an additional 30 minutes on high heat until the sauce thickens.
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Serve the slow cooker curry chicken over steamed rice and garnish with fresh cilantro.
Nutrition
- Calories : 410kcal
- Total Fat : 23g
- Saturated Fat : 11g
- Cholesterol : 155mg
- Sodium : 818mg
- Total Carbohydrates : 12g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 38g
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