Craving a delicious and comforting curry but short on time? This easy crockpot curry chicken recipe is your answer! Tender, flavorful chicken infused with aromatic spices simmers all day (or night) in your slow cooker, creating a meal that's both incredibly satisfying and unbelievably simple to make. Perfect for busy weeknights or effortless weekend entertaining, this recipe is guaranteed to become a family favorite.
What Makes This Crockpot Curry Chicken Recipe So Easy?
The beauty of this recipe lies in its simplicity. Minimal prep work is required, and the slow cooker does all the heavy lifting. Simply toss your ingredients into the pot, set it, and forget it! The slow cooking process allows the flavors to meld beautifully, resulting in a rich and complex curry without any fuss.
Ingredients You'll Need:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup chicken broth
- 2 tablespoons curry powder (adjust to your spice preference)
- 1 tablespoon ginger, grated (fresh is best!)
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Cooked rice or naan bread, for serving
Instructions:
- Combine Ingredients: Add all ingredients (except cilantro) to your slow cooker. Stir well to ensure everything is evenly distributed.
- Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and tender.
- Shred Chicken (Optional): For a more traditional curry texture, you can shred the chicken with two forks once it’s cooked.
- Serve: Garnish with fresh cilantro, if desired, and serve hot over rice or with naan bread.
Frequently Asked Questions (FAQs)
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but you will need to increase the cooking time. For frozen chicken, cook on low for 8-10 hours or on high for 4-6 hours.
What kind of curry powder should I use?
You can use any type of curry powder you prefer. For a milder curry, opt for a mild curry powder. For a spicier curry, choose a medium or hot curry powder. You can also experiment with different curry blends to find your favorite flavor profile.
Can I add vegetables to this recipe?
Absolutely! This recipe is easily adaptable. Feel free to add vegetables like potatoes, carrots, peas, or bell peppers. Add them along with the other ingredients, or add firmer vegetables like potatoes and carrots an hour or two before the chicken is finished cooking.
How can I make this recipe spicier?
To increase the spiciness, add more cayenne pepper, or use a spicier curry powder. You can also add a chopped chili pepper, such as a serrano or jalapeño, for an extra kick.
Can I make this recipe in an Instant Pot?
Yes, this recipe can be adapted for an Instant Pot. Sauté the onions and garlic in the Instant Pot before adding the remaining ingredients. Then, cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.
How do I store leftover curry chicken?
Store leftover curry chicken in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
This easy crockpot curry chicken recipe is a versatile and delicious meal that's perfect for any occasion. Enjoy!
