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A close up of chicken slow cooker curry.
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Slow Cooker Chicken Curry

Your favorite chicken curry recipe just got a whole lot easier with this easy slow cooker recipe! This dinner is easy to prepare and leftovers taste even better the next day! 
Course Main Dish
Cuisine Indian
Keyword chicken, curry, slow cooker
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 6 people
Calories 711kcal
Author Jillian Wade
Cost $24.71

Ingredients

  • 2 medium onions minced
  • 2 medium jalapeño chilies stemmed, seeded, and minced
  • 3 Tablespoons vegetable oil
  • 6 medium garlic cloves minced
  • 2 Tablespoons minced or grated fresh ginger
  • 2 Tablespoons curry powder
  • 1 Tablespoons tomato paste
  • 1 teaspoon garam masala
  • 2 (15-ounce cans) chickpeas drained and rinsed
  • 2 cup water plus extra as needed
  • 14 ounce can coconut milk
  • 3 Tablespoons Minute tapioca
  • 3 pounds boneless skinless chicken thighs, trimmed
  • Salt and pepper
  • 12 ounces plum tomatoes 3 to 4, cored and chopped fine
  • ½ cup golden raisins
  • 1 cup frozen peas
  • ¼ cup minced fresh cilantro
  • Lime wedges for serving
US Customary - Metric

Instructions

  • Microwave onions, jalapeños, oil, garlic, ginger, curry, tomato paste, and garam masala in a bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
  • Stir chickpeas, water, coconut milk, and tapioca into the slow cooker.
  • Season chicken with salt and pepper and nestle it into the slow cooker.
  • Cover and cook until chicken is tender, 4 to 6 hours on low.
  • Transfer chicken to a cutting board, let cool slightly, then shred into bite-size pieces.
  • Let the stew settle for 5 minutes, and then remove fat from the surface using a large spoon.
  • Stir in tomatoes and raisins, cover, and cook on high until heated through about 10 minutes.
  • Stir in shredded chicken and peas and let sit until heated through about 5 minutes. (Adjust stew consistency with additional hot water as needed.)
  • Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges.
  • Serve over your favorite rice variety.

Nutrition

Serving: 2cups | Calories: 711kcal | Carbohydrates: 66g | Protein: 66g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 155mg | Potassium: 1688mg | Fiber: 14g | Sugar: 19g | Vitamin A: 850IU | Vitamin C: 29.9mg | Calcium: 125mg | Iron: 6.8mg