Slow Cooker Chicken Curry

Indian food is one of my favorites. It’s spicy, healthy, and very filling. Just the thought of a good curry gets my mouth watering! I was lucky enough to go to Goa a few years ago and that was a culinary experience never to be forgotten. You have never lived until you have eaten curry for breakfast, lunch, and dinner!

Some curries can be very involving and require you to use a vast array of herbs and spices. While I really DO love curry, I don’t usually have the time for such complicated recipes. 

That’s why I was so happy to find this great slow cooker curry recipe. Like all slow cooker recipes, it’s really easy to make and you can leave it cooking while you go to work. 

Serve with brown or wild rice or, if you prefer, a large pile of vegetables. Either way, this curry is so good your family and friends will love it. 

Preparation time: 10 minutes plus 8 hours for marinating 

Cooking time: 6-8 hours  

Number of servings: 2 


  • 1 large onion, chopped 
  • 3 tablespoons curry paste – mild, medium, or hot according to your taste 
  • 14 oz. chopped tomatoes 
  • 2 teaspoons chicken or vegetable stock powder 
  • 1 tablespoon finely chopped ginger 
  • 1 large yellow pepper, deseeded and chopped 
  • 2 skinless chicken breasts or 4 skinless, boneless chicken thighs, diced into bite-sized pieces 
  • 1 oz. fresh coriander leaves, chopped


1. Put the onion, curry paste, tomatoes, stock powder, ginger, and pepper into your slow cooker with about half a cup of water. 

2. Stir well and then add the chicken. Immerse the chicken into the curry mixture, cover, and then leave in the fridge overnight.

3. The following day, cook on low for 6-8 hours or until the chicken and vegetables are really tender. Stir in the coriander leaves before serving.  

Recipe source: 

Picture source: Home Sweet Jones 

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