Slow Cooker Creamy Coconut Chicken Curry

Ingredients

• 500g boneless chicken breast or thighs, cut into pieces
• 2 tablespoon vegetable oil
• 2 medium onions, finely chopped
• 1 tablespoon garlic, minced
• ½ tablespoon grated ginger
• 2 tablespoon curry powder 
• ¼ cup tomato paste
• 2 tsp Kashmiri red chili powder or paprika
• 400ml full-fat coconut milk
• Salt to taste
• Fresh coriander (cilantro), finely chopped for garnish

Instructions

1. Heat oil in a pan over medium heat.

2. Add chopped onions and sauté until they soften and turn golden brown.

3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. Add curry powder and sauté for 30 seconds, stirring constantly to prevent burning.

5. Transfer the sautéed onion, garlic, and ginger mixture to a slow cooker.

6. Add the chicken pieces, tomato paste, Kashmiri chili powder, salt, and coconut milk. Mix well.

7. Cook on high for 3 hours or on low for 5 hours, until the chicken is tender and infused with flavor.

8. Garnish with freshly chopped coriander and serve hot with steamed rice or naan.

This slow-cooked coconut chicken curry is a fuss-free way to bring bold and comforting flavors to your table. The creamy coconut milk balances the warmth of the spices, creating a dish that’s both rich and satisfying. Perfect for a cozy dinner, this curry pairs beautifully with fluffy rice or warm flatbreads. Try it today and enjoy a taste of homemade comfort!