Crockpot Chicken Curry

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 05/21/19
Chicken Curry
Nicholas Pitt/Stockbyte/Getty Images
Prep: 25 mins
Cook: 9 hrs
Total: 9 hrs 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
807 Calories
44g Fat
25g Carbs
76g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 807
% Daily Value*
Total Fat 44g 57%
Saturated Fat 13g 64%
Cholesterol 221mg 74%
Sodium 402mg 17%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 19%
Protein 76g
Calcium 150mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This ingredient list looks long, but most of the items are spices that are quickly added to the crockpot. More curry powder is added at the end of the cooking time, since the slow cooker tends to mute spice flavors.

If you really like curry powder, add more, or think about using curry paste, which comes in three colors. Green is the spiciest, red is the second hottest, and yellow is the mildest. Mix a tiny bit with some yogurt to taste it before you decide which one you want to use–you don't want to taste curry paste on its own!

All you need with this main dish is some steamed asparagus or baby carrots cooked in butter. You can also serve it with naan or any good chewy bread that has been drizzled with olive oil and toasted. For dessert, something cooling would be perfect, like an ice cream dessert or just ice cream drizzled with chocolate and caramel sauces.

Ingredients

  • 1 onion (thinly sliced)
  • 3 cloves garlic (minced)
  • 2 tablespoons ginger (fresh, grated)
  • 2 inch cinnamon stick
  • 1 to 2 tablespoons curry powder
  • 1/2 teaspoon red pepper flakes
  • 1 (3 1/2 to 4) pound chicken (cut up and skinned)
  • 1 1/2 cups low-sodium chicken broth
  • 3 tablespoons cornstarch
  • 2 teaspoons curry powder
  • 2 tablespoons cold water
  • 1/3 cup cilantro leaves (chopped)
  • 1/2 cup green onions (sliced)
  • 1 cup mango chutney
  • 1/2 cup peanuts (chopped)
  • 1/2 cup coconut (chopped)

Steps to Make It

  1. Combine the onion, garlic, ginger root, cinnamon, 1 to 2 tablespoons curry powder, and red pepper flakes in a 3 to 4-quart crock pot. Arrange the chicken on top of the onions and spices in the crock pot. Pour the chicken broth over all.

  2. Cover the slow cooker and cook on low for 7 to 8 hours, or until the chicken reaches 165 F, as tested with a meat thermometer.

  3. Remove the chicken from the slow cooker and keep it warm in a low oven, well covered.

  4. Skim the fat from the juices in the crock pot. Combine the cornstarch, 2 teaspoons curry powder, and water in a small bowl and mix well with a wire whisk. Stir this mixture into the juices remaining in the crock pot.

  5. Increase the crock pot heat to high and cook, uncovered, for 15 to 20 minutes or until the sauce is thickened. Serve the chicken with the sauce and chutney. Sprinkle everything with cilantro and green onions to serve, and serve with peanuts and coconut.

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