Description
A comforting, richly spiced curry made easily in a slow cooker using chicken or chickpeas, warming spices, and creamy coconut milk. Perfect for a hands-off weeknight dinner.
Ingredients
1–1½ lb boneless chicken thighs or chuck roast
2 tbsp curry powder or garam masala
1 can (14 oz) coconut milk
1 large onion, diced
4 cloves garlic, minced
1 tbsp fresh grated ginger
½ cup chicken or vegetable broth
1 cup canned chickpeas or cubed tofu (for vegetarian version)
1 cup diced sweet potato or carrots
Salt to taste
Fresh spinach or peas (optional add-in)
Cooked rice or flatbread for serving
Instructions
Optional: Brown the meat in a skillet over medium-high heat until all sides are seared.
Add meat or plant-based substitute to the slow cooker.
Add chopped onion, garlic, ginger, and curry powder. Stir to coat.
Pour in coconut milk, broth, and toss in vegetables. Mix well.
Cover and cook on LOW for 6–8 hours or HIGH for 3½–4 hours.
About 30 minutes before serving, add peas or spinach if using.
Stir well, taste for seasoning, and serve with rice or bread.
Notes
Store leftovers in air-tight jars for up to 4 days.
To make it vegan, use chickpeas and skip all animal products.
Double the batch for future meal prep—it freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Fusion
Nutrition
- Calories: 320
- Fat: 16g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: slow cooker curry, chicken curry slow cooker, vegetarian curry crock pot, easy dinner recipes