slow cooker curry
This slow cooker chicken curry is a perfect blend of spices and tender chicken, allowing the flavors to develop while you go about your day. Serve it with rice or naan for a hearty meal that's sure to please everyone.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 serving ladle
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper adjust to taste
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 cups spinach fresh or frozen
- to taste salt
- to taste pepper
- to garnish fresh cilantro optional
Instructions
- Begin by cutting the chicken thighs into bite-sized pieces. Season lightly with salt and pepper.
- In a skillet over medium heat, add the vegetable oil. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the skillet. Sauté for an additional 2 minutes until fragrant.
- Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute, mixing well to incorporate the spices.
- Transfer the sautéed onion and spice mixture into your slow cooker. Add the chicken pieces, coconut milk, and diced tomatoes. Stir well to combine all ingredients.
- Cover the slow cooker and set it on low for 6 hours, or high for 3 hours, until the chicken is tender and cooked through.
- About 15 minutes before serving, stir in the spinach until wilted. Adjust salt and pepper to taste.
- Serve the curry over rice or with naan, garnished with fresh cilantro, if desired.
Notes
If you prefer a thicker curry, you can remove the lid for the last hour of cooking. For a vegetarian version, substitute the chicken with chickpeas or tofu and adjust cooking times accordingly. This curry can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently before serving.