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- 4 boneless, skinless chicken thighs - 1 can (14 oz) coconut milk - 1 cup chicken broth - 2 tablespoons curry powder - 1 tablespoon freshly grated ginger - 1 onion, chopped - 3 cloves garlic, minced - 1 cup diced tomatoes (canned or fresh) - 1 cup green peas (fresh or frozen) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish Gathering the right ingredients makes cooking easy and fun. I love using boneless, skinless chicken thighs for this curry. They cook nicely and stay moist. Coconut milk adds a rich creaminess. Chicken broth enhances the flavor a lot. For the spices, curry powder is key. Fresh ginger gives a nice kick. Chopped onion and minced garlic add depth. Tomatoes bring in a bit of sweetness, while green peas add color and texture. You can use fresh or frozen peas, so pick what you like. Don’t forget the olive oil! It helps with cooking and adds flavor. Lastly, fresh cilantro gives a bright finish. You can adjust salt and pepper to fit your taste. This list makes a delicious curry that will impress everyone. - Slow cooker - Skillet (optional) - Measuring cups and spoons - Cutting board and knife To cook this easy slow cooker chicken curry, you will need a few tools. A slow cooker is a must. It does all the work for you! If you want extra flavor, a skillet is great for searing the chicken. Use measuring cups and spoons to get the right amounts of each ingredient. A cutting board and knife are essential for chopping the onion and garlic. With these tools, you are ready to create a flavorful delight in your kitchen. Check out the Full Recipe for detailed steps! Start by seasoning your chicken thighs with salt and pepper. This simple step enhances the taste. If you want, you can sear the chicken in a skillet. Heat olive oil over medium heat. Cook the chicken for about 2-3 minutes on each side until it is lightly browned. This step adds a nice depth of flavor but is not mandatory. Next, place all the ingredients in the slow cooker. Add the seared chicken, coconut milk, chicken broth, curry powder, grated ginger, chopped onion, minced garlic, and diced tomatoes. Stir everything well to ensure the flavors mix. This makes a rich and tasty base for the curry. Cover the slow cooker and choose your setting. For a low and slow approach, cook on low for 6-8 hours. If you are short on time, use the high setting for 3-4 hours. If you are using frozen peas, add them during the last 30 minutes. This keeps them bright and fresh. When the cooking time is up, take the chicken out of the slow cooker. Use two forks to shred the chicken into bite-sized pieces. It is tender and easy to shred after all that cooking. Once shredded, return the chicken to the curry and mix well. Taste it and add more salt and pepper if needed. Now it’s time to serve! Ladle the chicken curry into bowls. For a fresh touch, garnish with chopped cilantro. This dish looks great and tastes even better. Enjoy it with rice, naan, or on its own for a delightful meal. For the full recipe, check out the Easy Peasy Slow Cooker Chicken Curry. To get the best flavors, sear the chicken thighs first. This step is optional, but it adds great taste. Heat olive oil in a skillet. Cook the chicken for 2-3 minutes on each side. You want a nice golden brown. This simple step makes a big difference in flavor. When should you add green peas? If you use frozen peas, add them in the last 30 minutes of cooking. This keeps them bright and fresh. If you use fresh peas, you can add them earlier. They will cook well in the slow cooker. Want to boost the flavor? Try adding spices like cumin or turmeric. These spices add warmth and depth. A pinch of chili powder can give a pleasant kick. Balance is key, so add spices slowly and taste as you go. Use fresh herbs like cilantro or basil for added flavor. They can brighten up the dish. A bit of lime juice at the end can also bring a zesty punch. This can help balance the creaminess of the coconut milk. You can make this dish dairy-free and gluten-free easily. Use coconut milk as your base, which is dairy-free. For gluten-free, always check your curry powder and broth labels. Most are gluten-free, but some may contain gluten. If you want an alternative to coconut milk, use almond milk or cashew cream. They will change the flavor slightly but still taste good. These swaps can make the dish lighter while keeping it creamy. For the full recipe, check out the Easy Peasy Slow Cooker Chicken Curry. {{image_2}} You can switch the chicken thighs for chicken breast. Chicken breast cooks faster and has less fat. This change makes the dish lighter. Just remember to adjust the cooking time. You can also use turkey if you want a different taste. For a vegetarian or vegan option, try chickpeas or lentils. Both add protein and texture. You can also use tofu for a creamy base. Each option soaks up the curry sauce well, making it tasty. Want some heat? Add chili peppers to your curry. You can use fresh, diced jalapeños for a kick. If you prefer mild heat, use a pinch of cayenne pepper or red pepper flakes. The spice level is up to you! If you enjoy sweet flavors, try adding pineapple. Fresh or canned, pineapple adds a nice contrast. It balances the spice and makes the dish feel tropical. Sweet potatoes work great too, giving a hearty feel. Serving with rice is classic and easy. The rice absorbs the flavor, making every bite enjoyable. You can also serve with naan for a fun twist. Naan is perfect for scooping up the curry. For a lighter meal, quinoa is a great choice. It adds protein and fiber. If you want a soup, just add more broth. This makes it thinner and perfect for sipping. Each serving style offers a new way to enjoy the dish! To store your leftover chicken curry, let it cool first. Place it in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. For proper freezing, use a freezer-safe container. Leave some space for the curry to expand. This helps prevent spills. You can freeze the chicken curry for about three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, place it in a pot over low heat. Stir occasionally until warm. You can also use the microwave. Heat in short bursts, checking often. This ensures it warms evenly. Enjoy your flavorful delight again! If you want the full recipe, check out the Easy Peasy Slow Cooker Chicken Curry. Can I leave the slow cooker unattended? Yes, you can leave the slow cooker unattended. Once you set it up, it cooks on its own. Just make sure to have it on a stable surface. Safety first! What if I forget to add an ingredient? If you forget an ingredient, don’t worry! If it’s not a key item, add it later. For example, you can stir in peas during the last 30 minutes of cooking. Can I use frozen chicken? Yes, you can use frozen chicken. Just add a little extra cooking time. It will still turn out tender and juicy. What to do if it’s too spicy? If the curry is too spicy, you can add more coconut milk. This will help tone down the heat. You can also add more diced tomatoes for balance. Approximate calories per serving This dish has about 400 calories per serving. It’s filling and tasty! Breakdown of macronutrients - Protein: 28g - Carbohydrates: 20g - Fat: 24g Can I make this curry in advance? Yes, you can make this curry in advance. It tastes even better the next day! Just store it in the fridge. How to adjust the recipe for a larger batch? To make a larger batch, simply double the ingredients. Use a bigger slow cooker if you have one. Enjoy more servings of this flavorful delight! This blog post guided you through a simple and tasty coconut curry recipe. We covered the key ingredients, helpful tools, and easy steps to make it. You learned about seasoning, cooking times, and serving suggestions. Tips for swaps and variations helped you personalize your dish. Remember, cooking is fun and creative. Don’t hesitate to try new flavors and save leftovers well. Enjoy this dish with your loved ones for a warm meal that’s satisfying. Happy cooking!

Easiest Slow Cooker Chicken Curry

Craving a delicious meal with minimal effort? Discover the magic of Easy Peasy Slow Cooker Chicken Curry! This recipe features tender chicken thighs simmered in creamy coconut milk and fragrant spices, creating a dish full of flavor. Perfect for busy weeknights, it cooks effortlessly while you go about your day. Ready to impress your family or guests?
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

1 cup chicken broth

2 tablespoons curry powder

1 tablespoon freshly grated ginger

1 onion, chopped

3 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 cup green peas (fresh or frozen)

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

Prepare the Chicken: Season the chicken thighs with salt and pepper. In a skillet, heat olive oil over medium heat, then sear the chicken thighs for about 2-3 minutes on each side until lightly browned. This step is optional but adds depth to the flavor.

    Combine Ingredients: In the slow cooker, add the seared chicken thighs, coconut milk, chicken broth, curry powder, grated ginger, chopped onion, minced garlic, and diced tomatoes. Stir well to combine.

      Cook: Cover the slow cooker and cook on low for 6-8 hours, or high for 3-4 hours. If using frozen peas, add them in the last 30 minutes of cooking.

        Shred the Chicken: Once done, remove the chicken thighs and shred them with two forks. Return the shredded chicken to the slow cooker and mix well. Adjust seasoning with more salt and pepper, if needed.

          Serve: Ladle the curry into bowls and garnish with fresh cilantro.

            Prep Time, Total Time, Servings: 15 minutes | 8 hours | 4 servings