Easy and delicious, slow cooker Indian chicken curry is a perfect weeknight dinner your whole family will love! It’s the perfect toss and go meal full of healthy ingredients, and it has an amazing Indian-inspired flavor.
I love classic Indian flavors, and when I was single I would spend hours in the kitchen making the perfect complex Indian meals complete with homemade naan. While that was so delicious, it’s just not practical on a weekly or even monthly basis now.
These days I’m into quick, easy meals like sweet potato and ground beef, sardine fish cakes, and chicken Alfredo spaghetti squash. That’s why I created this simple and easy slow cooker Indian chicken curry recipe! While it’s definitely not an authentic Indian dish, it’s still so delicious and full of the classic Indian flavors.
The difference is that it only takes a few minutes to put together! Just like Indian beef curry, you can prep your meal early and let it cook for hours while you’re busy around the house or running errands. You’ll come back to a perfect meal with almost no effort at all!
Why You’ll Love this Recipe
Quick & easy – It takes only a few minutes of prep time before you put it into the slow cooker!
Simple ingredients – So many Indian dishes call for unusual spices or ingredients. While they do taste delicious, I prefer recipes I can make with the ingredients I always keep on hand in my pantry.
Healthy meal – Full of protein and healthy fats, this is a delicious, nourishing meal you can confidently feed your family.
Delicious flavor – The combination of onion, garlic, and spices in the sauce give slow cooker Indian chicken curry a wonderful, rich flavor.
How to Serve Slow Cooker Indian Chicken Curry
While curry is typically eaten with naan over rice, there are various other ways you can serve it. For added nutrition, I like to serve it over soaked quinoa. For a grain-free option, it can be eaten with cauliflower rice instead.
Serve it straight out of the slow cooker or top with fresh cilantro for extra flavor.
Make for a Crowd
This is a wonderful, easy meal to make for a large group! If you want to make 3 or more batches at once, only double the curry sauce every time you triple the amount of chicken.
To make it go further, serve with extra rice.
How to Store Slow Cooker Indian Chicken Curry
Leftovers can be stored in the fridge for up to 5 days and reheated in the oven or on the stove.
It also makes a wonderful freezer meal! You can freeze it in airtight containers for up to 3 months. When you’re ready to serve it, thaw in the fridge and reheat as usual.
Tools You May Need
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Ingredients
Chicken breasts – Sliced into 1/2 inch strips. You can use fresh or frozen. If you use frozen, you will need to let them partially thaw to slice them.
Coconut oil – Softened or melted. If you prefer, you can substitute butter instead of coconut oil.
Yellow onion – Diced.
Garlic cloves – Minced. Fresh garlic is always best, however, in a pinch you could use 3/4 teaspoon garlic powder instead.
Tomato sauce – Canned or homemade works great!
Cream – You can use regular cream or coconut cream.
Spices – Quality spices will give the best flavor! Mountain Rose Herbs is my favorite affordable source for organic, premium spices.
Salt – Sea salt or Himalayan
How to Make Slow Cooker Indian Chicken Curry
First, place the tomato sauce, coconut oil, diced onion, minced garlic, spices, and salt in the slow cooker and stir to combine.
Add the sliced chicken and stir until it’s coated.
Place the lid on the slow cooker, turn it on low heat, and cook for 3-4 hours or until the chicken is fully cooked.
Stir in the cream and cook for an additional 15 minutes.
Serve with naan over rice, quinoa, or cauliflower rice and top with fresh cilantro.
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Eating Meal Ideas
Slow Cooker Indian Chicken Curry
Ingredients
- 2 pounds chicken breasts cut into 1/2″ strips
- 1/2 cup coconut oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 15- ounce can tomato sauce
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 tablespoon turmeric
- 1 1/2 tablespoons cumin
- 1/2 teaspoon pepper
- 1/2 tablespoon salt
- 1 cup cream regular or coconut cream
Instructions
- Place the tomato sauce, coconut oil, diced onion, minced garlic, spices, and salt in the slow cooker and stir to combine.
- Add the sliced chicken and stir until it's coated.
- Turn the slow cooker on low heat and cook for 3-4 hours or until the chicken is fully cooked.
- Stir in the cream and cook for an additional 15 minutes.
- Serve with naan over rice, quinoa, or cauliflower rice and top with fresh cilantro.
Notes
Nutrition
If you love this Indian chicken curry, please make sure to come back and leave a comment and a 5 star rating. I’d love to hear how it turned out for you!
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This is one of my all-time favorite crockpot recipes! If you try it I think you’ll see why!