15 Slow Cooker Chicken Curry Recipes -

Looking for a fuss-free dinner that’s bursting with flavour? Slow cooker chicken curry is your answer. This comforting dish practically cooks itself, filling your home with mouthwatering aromas as it simmers away.

You’ll love how tender the chicken becomes after hours of gentle cooking, soaking up all the rich spices. It’s the perfect mid-week meal when you’re short on time but still crave something homemade and delicious. Simply toss the ingredients in your slow cooker before work, and return to a ready-made curry.

Whether you’re a curry novice or a seasoned pro, this recipe is sure to become a favourite in your household. It’s adaptable too – adjust the spices to suit your taste or throw in some extra veg for a boost of nutrition. So dust off that slow cooker and get ready to transform your weeknight dinners.

Essential Ingredients for Chicken Curry

Creating a delicious slow cooker chicken curry requires a careful selection of ingredients. You’ll need to choose quality chicken, gather essential spices, include flavourful vegetables and aromatics, and add the right liquids and fats.

Choosing the Right Chicken

For your curry, opt for boneless, skinless chicken thighs. They’re more flavourful and tender than breast meat, holding up well during long cooking times. Cut the thighs into bite-sized chunks for even cooking.

If you prefer white meat, use chicken breast but be mindful of cooking time to avoid dryness. Free-range or organic chicken often provides better taste and texture.

Always trim excess fat and remove any gristle before adding the chicken to your slow cooker. This ensures a cleaner flavour and smoother sauce.

The Spice Pantry

Your spice selection is crucial for an authentic curry flavour. Stock up on ground cumin, coriander, turmeric, and paprika. These form the base of your curry powder.

Don’t forget garam masala, a blend of warming spices that adds depth. Chilli powder or red pepper flakes bring heat – adjust to your preference.

For extra flavour, add whole spices like cinnamon sticks, cardamom pods, and cloves. Remove these before serving.

Toast whole spices in a dry pan before grinding for a more intense flavour. Store your spices in airtight containers away from heat and light to maintain freshness.

Vegetables and Aromatics

Onions, garlic, and ginger form the aromatic base of your curry. Finely chop or grate these for the best flavour infusion.

Add diced tomatoes for acidity and thickness. Cherry tomatoes can provide bursts of sweetness.

Include vegetables like bell peppers, carrots, or potatoes for added nutrition and texture. Cut these into uniform sizes for even cooking.

Fresh coriander leaves (cilantro) make an excellent garnish, adding a pop of colour and fresh flavour. Chop and sprinkle over your curry just before serving.

Liquids and Fats

Coconut milk is a popular choice for creating a creamy curry base. Use full-fat for richness or light for a lower-calorie option.

Plain yoghurt can be stirred in at the end for tang and creaminess. Choose Greek yoghurt for extra thickness.

A splash of vegetable or chicken stock can thin the sauce if needed. Be cautious with salt if using stock cubes.

For added richness, use ghee or coconut oil when sautéing your aromatics. These fats complement the curry flavours beautifully.

15 Slow Cooker Chicken Curry Recipes

Here are fifteen delicious slow cooker chicken recipes. Whether you like your curry spicy, or prefer something milder, there’s something here to suit every taste.

1. Classic Slow Cooker Chicken Curry

This Classic Slow Cooker Chicken Curry is a comforting and flavorful dish that combines tender chicken with a rich and creamy sauce. Perfect for a cozy dinner, it’s easy to prepare and great for meal prepping.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp cayenne pepper (optional, for heat)
Salt and pepper to taste
1 cup chicken broth
2 tbsp vegetable oil
Fresh cilantro, chopped (for garnish)
Cooked rice or naan (for serving)

Instructions:

In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using), and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, coconut milk, diced tomatoes, and chicken broth. Season with salt and pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the curry over cooked rice or with naan, and garnish with fresh cilantro.

2. Slow Cooker Butter Chicken

Butter Chicken, also known as Murgh Makhani, is a popular Indian dish known for its creamy tomato-based sauce. This slow cooker version simplifies the cooking process while retaining all the delicious flavors.

Ingredients:

1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) tomato sauce
1 cup heavy cream or coconut cream
2 tbsp butter
2 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp cayenne pepper (optional, for heat)
Salt and pepper to taste
1 cup chicken broth
Fresh cilantro, chopped (for garnish)
Cooked rice or naan (for serving)

Instructions:

In a large skillet, melt the butter over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the garam masala, cumin, coriander, paprika, and cayenne pepper (if using), and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, tomato sauce, heavy cream, and chicken broth. Season with salt and pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the butter chicken over cooked rice or with naan, and garnish with fresh cilantro.

3. Slow Cooker Thai Green Chicken Curry

This Thai Green Chicken Curry is a fragrant and spicy dish that brings the flavors of Thailand to your kitchen. The slow cooker makes it easy to prepare, and the result is a deliciously creamy curry.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) coconut milk
2 tbsp green curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup green beans, trimmed
1 cup chicken broth
Fresh basil leaves, chopped (for garnish)
Fresh lime wedges (for serving)
Cooked jasmine rice (for serving)

Instructions:

In a large skillet, heat a bit of oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the green curry paste and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, coconut milk, fish sauce, brown sugar, bell peppers, green beans, and chicken broth.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the curry over cooked jasmine rice, and garnish with fresh basil leaves and lime wedges.

4. Slow Cooker Chicken Tikka Masala

Chicken Tikka Masala is a beloved dish featuring marinated chicken in a creamy, spiced tomato sauce. This slow cooker version simplifies the preparation while preserving the rich, complex flavors.

Ingredients:

1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) crushed tomatoes
1 cup heavy cream or yogurt
2 tbsp tomato paste
2 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp cayenne pepper (optional, for heat)
Salt and pepper to taste
1 cup chicken broth
2 tbsp vegetable oil
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan (for serving)

Instructions:

In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the garam masala, cumin, coriander, paprika, and cayenne pepper (if using), and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, crushed tomatoes, tomato paste, heavy cream, and chicken broth. Season with salt and pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the chicken tikka masala over cooked basmati rice or with naan, and garnish with fresh cilantro.

5. Slow Cooker Coconut Chicken Curry

This Coconut Chicken Curry is a creamy and slightly sweet dish that combines coconut milk with aromatic spices. It’s perfect for a comforting meal that’s both easy to make and full of flavor.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp cinnamon
1 tbsp brown sugar
Salt and pepper to taste
1 cup chicken broth
2 tbsp vegetable oil
Fresh cilantro, chopped (for garnish)
Cooked rice or naan (for serving)

Instructions:

In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the curry powder, cumin, coriander, turmeric, and cinnamon, and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, coconut milk, diced tomatoes, brown sugar, and chicken broth. Season with salt and pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the coconut chicken curry over cooked rice or with naan, and garnish with fresh cilantro.

6. Slow Cooker Red Chicken Curry

This Red Chicken Curry features a vibrant and spicy red curry sauce made with red curry paste and coconut milk. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, sliced
1 cup baby spinach
1 cup chicken broth
Fresh basil leaves, chopped (for garnish)
Fresh lime wedges (for serving)
Cooked jasmine rice (for serving)

Instructions:

In a large skillet, heat a bit of oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the red curry paste and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, coconut milk, fish sauce, brown sugar, bell pepper, spinach, and chicken broth.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the red chicken curry over cooked jasmine rice, and garnish with fresh basil leaves and lime wedges.

7. Slow Cooker Mango Chicken Curry

This Mango Chicken Curry combines the sweetness of mango with the savory flavors of curry spices, creating a delightful and unique dish. Perfect for those who enjoy a hint of sweetness in their curry.

Ingredients:

1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) coconut milk
1 cup mango puree (fresh or canned)
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp chili powder (optional, for heat)
Salt and pepper to taste
1 cup chicken broth
2 tbsp vegetable oil
Fresh cilantro, chopped (for garnish)
Cooked rice or naan (for serving)

Instructions:

In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the curry powder, cumin, coriander, turmeric, and chili powder (if using), and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, coconut milk, mango puree, and chicken broth. Season with salt and pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the mango chicken curry over cooked rice or with naan, and garnish with fresh cilantro.

8. Slow Cooker Peanut Butter Chicken Curry

This Peanut Butter Chicken Curry is a rich and creamy dish that combines the savory flavors of peanut butter with aromatic spices. It’s a unique twist on traditional curry that’s sure to be a hit.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) coconut milk
1/2 cup creamy peanut butter
2 tbsp red curry paste
1 tbsp soy sauce
1 tbsp brown sugar
1 red bell pepper, sliced
1 cup baby spinach
1 cup chicken broth
Fresh cilantro, chopped (for garnish)
Fresh lime wedges (for serving)
Cooked jasmine rice (for serving)

Instructions:

In a large skillet, heat a bit of oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the red curry paste and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, coconut milk, peanut butter, soy sauce, brown sugar, bell pepper, spinach, and chicken broth.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the peanut butter chicken curry over cooked jasmine rice, and garnish with fresh cilantro and lime wedges.

9. Slow Cooker Chicken Korma

Chicken Korma is a mild and creamy curry that’s rich in flavor. This slow cooker version uses yogurt and ground almonds to create a luxurious sauce that pairs perfectly with tender chicken.

Ingredients:

1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 cup plain yogurt
1/2 cup ground almonds
1 can (14 oz) coconut milk
2 tbsp korma curry paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
Salt and pepper to taste
1 cup chicken broth
2 tbsp vegetable oil
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan (for serving)

Instructions:

In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the korma curry paste, cumin, coriander, and turmeric, and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, yogurt, ground almonds, coconut milk, and chicken broth. Season with salt and pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the chicken korma over cooked basmati rice or with naan, and garnish with fresh cilantro.

10. Slow Cooker Chicken Vindaloo

Chicken Vindaloo is a spicy and tangy curry originating from Goa, India. This slow cooker version simplifies the cooking process while delivering the bold flavors that vindaloo is known for.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) diced tomatoes
1/4 cup white vinegar
2 tbsp vindaloo curry paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cayenne pepper (optional, for heat)
Salt and pepper to taste
1 cup chicken broth
2 tbsp vegetable oil
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan (for serving)

Instructions:

In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the vindaloo curry paste, cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using), and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, diced tomatoes, white vinegar, and chicken broth. Season with salt and pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the chicken vindaloo over cooked basmati rice or with naan, and garnish with fresh cilantro.

11. Slow Cooker Coconut Lime Chicken Curry

This Coconut Lime Chicken Curry is a refreshing and zesty dish that combines the creaminess of coconut milk with the tanginess of lime. It’s a perfect balance of flavors that’s sure to please.

Ingredients:

1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) coconut milk
1/4 cup lime juice (about 2 limes)
2 tbsp green curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, sliced
1 cup baby spinach
1 cup chicken broth
Fresh basil leaves, chopped (for garnish)
Fresh lime wedges (for serving)
Cooked jasmine rice (for serving)

Instructions:

In a large skillet, heat a bit of oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the green curry paste and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, coconut milk, lime juice, fish sauce, brown sugar, bell pepper, spinach, and chicken broth.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the coconut lime chicken curry over cooked jasmine rice, and garnish with fresh basil leaves and lime wedges.

12. Slow Cooker Cashew Chicken Curry

Cashew Chicken Curry is a creamy and nutty dish that combines tender chicken with a rich cashew sauce. This slow cooker version makes it easy to prepare while still delivering a luxurious flavor.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) coconut milk
1/2 cup cashew butter or ground cashews
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
Salt and pepper to taste
1 cup chicken broth
2 tbsp vegetable oil
Fresh cilantro, chopped (for garnish)
Cooked rice or naan (for serving)

Instructions:

In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the curry powder, cumin, coriander, and turmeric, and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, coconut milk, cashew butter (or ground cashews), and chicken broth. Season with salt and pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the cashew chicken curry over cooked rice or with naan, and garnish with fresh cilantro.

13. Slow Cooker Chicken Saag

Chicken Saag is a classic Indian dish that combines tender chicken with a rich spinach sauce. This slow cooker version makes it easy to prepare and results in a flavorful, nutritious meal.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
1 lb fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp cayenne pepper (optional, for heat)
Salt and pepper to taste
1 cup chicken broth
2 tbsp vegetable oil
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan (for serving)

Instructions:

In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using), and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, diced tomatoes, coconut milk, spinach, and chicken broth. Season with salt and pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the chicken saag over cooked basmati rice or with naan, and garnish with fresh cilantro.

14. Slow Cooker Chicken Rogan Josh

Chicken Rogan Josh is a Kashmiri dish known for its aromatic spices and rich, red sauce. This slow cooker version simplifies the preparation while delivering the deep, complex flavors characteristic of Rogan Josh.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) diced tomatoes
1 cup plain yogurt
2 tbsp Rogan Josh curry paste
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cloves
Salt and pepper to taste
1 cup chicken broth
2 tbsp vegetable oil
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan (for serving)

Instructions:

In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the Rogan Josh curry paste, cumin, coriander, paprika, and ground cloves, and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, diced tomatoes, yogurt, and chicken broth. Season with salt and pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the chicken Rogan Josh over cooked basmati rice or with naan, and garnish with fresh cilantro.

15. Slow Cooker Chicken Madras

Chicken Madras is a spicy South Indian curry known for its deep, robust flavors. This slow cooker version makes it easy to enjoy the bold, fiery taste of Madras curry at home.

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
2 tbsp Madras curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2 tsp chili powder (optional, for extra heat)
Salt and pepper to taste
1 cup chicken broth
2 tbsp vegetable oil
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan (for serving)

Instructions:

In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the garlic and ginger and sauté for another 2 minutes.
Stir in the Madras curry powder, cumin, coriander, turmeric, and chili powder (if using), and cook for another minute until fragrant.
Transfer the onion mixture to the slow cooker. Add the chicken chunks, diced tomatoes, coconut milk, and chicken broth. Season with salt and pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Serve the chicken Madras over cooked basmati rice or with naan, and garnish with fresh cilantro.

Serving and Presentation

Spoon the curry onto warm plates or shallow bowls. The rich, golden sauce should generously coat the tender chicken pieces.mFor a pop of colour and freshness, sprinkle some chopped fresh coriander leaves over the top. This adds a lovely aroma and a hint of citrus flavour.

Want to balance the spices? Add a dollop of natural yoghurt or a swirl of double cream on the side. It’s a great way to cool things down if needed.

Don’t forget a wedge of lemon! A squeeze of fresh lemon juice can brighten up the flavours and cut through the richness of the curry.

Serve your curry with fluffy basmati rice or warm naan bread for a complete meal. They’re perfect for soaking up all that delicious sauce.

Remember to taste before serving and adjust the seasoning if needed. A pinch of salt or a sprinkle of sugar can help balance the flavours.

Storage and Reheating Tips

Storing your slow cooker chicken curry properly ensures you can enjoy it for days to come. Pop any leftovers into an airtight container and refrigerate within two hours of cooking. It’ll keep well for up to 3-4 days in the fridge.

Fancy saving some for later? Freezing is a brilliant option. Portion the curry into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll stay tasty for up to 3 months in the freezer.

When you’re ready to tuck in again, thaw frozen curry overnight in the fridge. To reheat, pop it in a saucepan over medium heat, stirring occasionally. Add a splash of water if it’s a bit thick.

Microwave reheating works too. Place a portion in a microwave-safe dish, cover it, and heat in 1-minute bursts. Give it a good stir between zaps to ensure even heating.

Remember, only reheat what you’ll eat. Repeated reheating can affect both taste and safety. If you’ve got a big batch, consider dividing it into smaller portions before storing.

Advanced Tips for the Perfect Curry

Want to take your slow cooker chicken curry to the next level? Here are some top tips to elevate your dish:

Bloom your spices first. Toast ground cumin and coriander in a dry pan before adding them to your curry. This simple step releases their aromatic oils, intensifying the flavour.

Don’t skimp on the spice mix. Create your own blend with freshly ground spices for a more vibrant taste. Pre-made mixes can be convenient, but homemade is often superior.

Use a stock cube for added depth. Crumble it into your curry liquid for a richer base. Chicken or vegetable stock cubes work brilliantly.

Layer your flavours. Add hardy spices at the beginning and more delicate ones towards the end of cooking. This technique builds complexity in your curry.

Finish with fresh herbs. Stir in chopped coriander just before serving to brighten the dish and add a pop of colour.

Try coconut milk instead of cream. It adds a lovely tropical note and works well with many curry recipes.

Don’t forget the garnishes. A dollop of yoghurt, some sliced chillies, or a sprinkle of toasted nuts can take your curry from good to great.

By incorporating these advanced tips, you’ll create a slow cooker chicken curry that’s bursting with flavour and sure to impress.

15 Slow Cooker Chicken Curry Recipes