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Slow Cooker Coconut Chicken Curry Recipe for Tender Meat


A simple, mildly spiced slow cooker chicken curry made with coconut milk. Everything cooks in the slow cooker for a creamy, saucy meal the whole family will enjoy. If you like more heat, swap to a hotter curry powder or add fresh chopped chillies or chilli flakes when serving.

“This was the most flavourful homemade curry I’ve ever eaten! I added in a can of chickpeas. Reduced coriander powder to 1tsp and added a little extra of the other spices because of adding the chickpeas. DELICIOUS”

– Marigold

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A tall, overhead shot of slow cooker chicken curry on a bed of pilau rice, with some tomato and onion salad, and a corner of naan all in a small white bowl. There is also a silver spoon sticking out of the left-hand side of the dish. In the top left corner of the image, you can slightly see the corner of another bowl of curry. In the top right corner of the image, you can see some torn-up naan on the surface and directly below the main bowl of curry, there is a navy blue napkin tucked beneath the bowl. This is all set on a dark blue background.

Nicky’s Notes

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We love curries at home — from Butter Chicken to Madras or Massaman. Slow-cooking concentrates the flavours and gives this chicken curry a rich, slightly sweet creaminess. It’s straightforward to prepare: a little morning prep and the slow cooker does the rest, delivering dinner by early evening with minimal fuss.

Table of Contents

  • Nicky’s Notes
  • 📋 Ingredients
  • 🧑‍🍳 Abbreviated Recipe
  • Pro Tip
  • 🍽️ What to serve it with
  • 📺 Watch how to make it
  • Slow Cooker Chicken Curry Recipe
  • 🍲 More fantastic curry recipes
  • The Slow Cooker I Use
  • ? Frequently Asked Questions

📋 Ingredients

A wide, overhead shot of the ingredients for Slow Cooker Chicken Curry. The ingredients are laid out on a wooden cutting board, which is on top of a white marble surface. The ingredients are as follows: oil, onion, garlic, ginger, salt, curry powder, ground cumin, paprika, cinnamon, chicken stock, passata, tomato puree, sugar, and coconut milk.

Chicken Breast – about 900g (2 lbs), roughly diced (around 5 large breasts). Thighs can be used instead if you prefer.

Spices & Seasonings – salt, mild curry powder (or medium/hot to increase heat), ground coriander, ground cumin, paprika and cinnamon.

Passata – used here for a smooth sauce (tomato puree in the USA).

Tomato Puree – a little paste to deepen the tomato flavour.

Coconut Milk – use full-fat to keep the sauce stable and creamy.

Cornflour – (cornstarch in the USA) optional, make a slurry to thicken the sauce if needed.

🧑‍🍳 Abbreviated Recipe

Full recipe and detailed steps are in the recipe card below.

  1. Preheat the slow cooker to high.
  2. Heat oil in a pan (or use the sear function of a multi-cooker). Add diced chicken and chopped onion and cook until the chicken is sealed and the onion is softened, about 5–6 minutes.
  3. Add garlic, ginger and the spices; cook for 1–2 minutes to release the aromas. Stir in stock, passata, tomato puree and sugar, then transfer everything to the slow cooker.
  4. Cook on high for 4–5 hours or on low for 7–8 hours.
  5. Stir in the coconut milk and heat for another 20–30 minutes. If you prefer a thicker sauce, whisk in a cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water) and simmer briefly.
  6. Serve with pilau rice, tomato and onion salad and naan, garnished with chopped coriander if you like.

Pro Tip

  • For more heat, use medium or hot curry powder, add dried chilli flakes with the spices, or stir in sriracha to individual portions after dishing up. Keep the main batch mild for mixed palates and let diners add extra heat to taste.

I used mild curry powder here, but switching to medium or hot will increase the spice level easily.

A tall, overhead shot of Slow Cooker Chicken Curry in a rectangular, black slow cooker. The curry is topped with chopped coriander and there is a wooden spoon in the top right side of the dish.

🍽️ What to serve it with

  • This curry is great with pilau rice or plain boiled rice, a simple tomato and onion salad, and warm naan or chapati. Finish with freshly chopped coriander for brightness.
A tall shot of slow cooker chicken curry on a bed of pilau rice, with some tomato and onion salad, and a corner of naan all in a small white bowl. There is also a silver spoon sticking out of the left-hand side of the dish. In the top left corner of the image, you can slightly see the corner of another bowl of curry. In the top right corner of the image, you can see some torn-up naan on the surface and directly below the main bowl of curry, there is a navy blue napkin tucked beneath the bowl. This is all set on a dark blue background.

📺 Watch how to make it

A square, overhead shot of Slow Cooker Chicken Curry in a rectangular, black slow cooker. The curry is topped with chopped coriander and there is a wooden spoon in the top left side of the dish.
4.80 from 5 votes

Slow Cooker Chicken Curry Recipe

By Nicky Corbishley
A simple, mildly spiced chicken curry made with coconut milk, all cooked in the slow cooker. A creamy, saucy dish perfect for family meals.
Prep Time:
20 mins
Cook Time:
5 hrs
Total Time:
5 hrs 20 mins
Servings: 6 Servings
Course: Dinner
Cuisine: Asian, British-Indian, Indian

Ingredients

  • 2 tbsp oil
  • 1 large onion, peeled and diced
  • 900 g (2 lbs) chicken breast, diced (approx. 5 large breasts)
  • 4 cloves garlic, peeled and minced
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 2 tbsp mild curry powder (use medium/hot to increase heat)
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 120 ml (1/2 cup) strong chicken stock (water + stock cube works)
  • 200 ml (7 oz) passata
  • 3 tbsp tomato puree (paste in the US)
  • 2 tsp sugar
  • 400 ml (14 oz) tin full-fat coconut milk

Optional to thicken the curry:

  • 1 tbsp cornflour (cornstarch in the USA) mixed with 2 tbsp cold water to make a slurry

To Serve:

  • Pilau or boiled rice
  • Chopped coriander (cilantro)
  • Tomato and onion salad

Instructions

  • Preheat your slow cooker to high.
  • Heat oil in a large pan (or use a slow cooker with a sear function). Add onion and chicken and cook for 5–6 minutes until the onions soften and the chicken is sealed.
  • Add garlic, ginger, salt, curry powder, ground coriander, cumin, paprika and cinnamon. Stir and cook for 1–2 minutes to release the flavours.
  • Stir in the chicken stock, passata, tomato puree and sugar. Transfer everything to the slow cooker and cook for 4–5 hours on high or 7–8 hours on low.
  • Stir in the coconut milk and heat for a further 20–30 minutes. If you want a thicker sauce, whisk in the cornflour slurry now and simmer a few minutes until thickened.
  • Serve over rice with chopped coriander and a tomato-and-onion salad if you like.

Notes

Nutritional information is per serving and does not include rice.

Nutrition

Calories: 404 kcal |
Carbohydrates: 16 g |
Protein: 36 g |
Fat: 23 g |
Saturated Fat: 13 g |
Fiber: 3 g |
Sugar: 7 g

Nutrition information is an approximation and will vary depending on ingredients used.

This slow cooker chicken curry was first posted in November 2024 and has been updated since with small recipe improvements.

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The Slow Cooker I Use

A black Ninja Slow Cooker with a control panel, a glass lid with gold handles, and a slotted serving spoon resting on top.

I often recommend a multi-cooker that sears then slow-cooks in the same pot. The main benefits are:

  • Sear first, then slow cook in one pot for better flavour development.
  • Great for big batches and meal prep.
  • Easy to clean with minimal fuss.

Older videos use a Crockpot model that is no longer available, but many similar multi-cookers perform the same functions.

? Frequently Asked Questions

Can I make it ahead?

Yes. Cook the curry, cool quickly, cover and refrigerate for up to 2 days. Reheat gently in a pan over medium heat, stirring occasionally, until piping hot (about 10 minutes).

Can I freeze it?

Yes. Cool, cover and freeze. Defrost overnight in the refrigerator, then reheat in a pan over medium heat, stirring occasionally until thoroughly heated.

How do I scale the recipe?

This recipe is written for a large (5.6 litre / 6 quart) slow cooker. You can halve the ingredients to serve fewer people, but the cooking time remains the same. For larger batches, ensure your slow cooker has enough capacity and extend cook time slightly if needed.

Some images and content were updated for clarity. The nutritional information provided is approximate and will vary depending on ingredient brands and portion sizes.