Slow Cooker Spicy Chicken Curry Recipe | Yummly

Slow Cooker Spicy Chicken Curry

Cropper: "I thought the amount of spice would be too much.…" Read More


  • 1 tablespoon vegetable oil
  • 1 onion (large, peeled and chopped)
  • 3 chicken breasts boneless (and skinless diced)
  • 3 cloves garlic (peeled and minced)
  • 1 piece ginger (about the size of your thumb, peeled and finely chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 teaspoons hot chilli powder (use less or mild chilli if you don’t like your curry too hot)
  • 1 tablespoon ground coriander
  • 1/2 tablespoon cumin
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • 240 milliliters chicken stock (water plus a stock cube - or bouillon for gluten free - is fine)
  • 400 grams chopped tomatoes (tinned)
  • 2 tablespoons tomato puree (/paste)
  • 2 teaspoons sugar (this is to counteract the acidity in the tomatoes)
  • 400 milliliters full fat coconut milk
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    NutritionView More

    Sodium39% DV930mg
    Fat52% DV34g
    Protein82% DV42g
    Carbs7% DV22g
    Fiber24% DV6g
    Calories540Calories from Fat310
    Total Fat34g52%
    Saturated Fat23g115%
    Trans Fat0g
    Calories from Fat310
    Total Carbohydrate22g7%
    Dietary Fiber6g24%
    Vitamin A25%
    Vitamin C35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Cropper a month ago
    I thought the amount of spice would be too much...but we followed the recipe exactly and it turned out absolutely amazing! Best home made curry mix is spices we have ever found.
    William a month ago
    Excellent. Just the right amount of spice. I did add a red pepper, a zucchini and spinach (at the end).
    Erika a month ago
    Love it! Made it twice already. Might add a vegetable next time for some variety. Didn’t need to do the pre-work with the onions and cooking the chicken ahead of time for it to be delicious. Works just as well to throw everything in the crockpot (even whole chicken breasts) and let it soak in and fall apart.
    Sandra 2 months ago
    Sooooo Yummy! Made it as directed and added chick peas.
    Walker Funk 3 months ago
    Used 6 chicken thighs instead of 3 beasts, added 3 medium red potatoes, 1 chopped red bell, 1 chopped head of cauliflower, 1 can chickpeas, 2 handfuls baby spinach, and QUADRUPLED all of the spices. Combined all at once in Crock-Pot and cooked on low for 8 hours. After all of this, very tasty.
    Junk 3 months ago
    Considering the amount of spice that goes into this, it has an astonishingly bland flavor. Maybe red pepper would help fill it out, but I'm too unimpressed with it to give it a second chance.
    Piet 4 months ago
    Turned out lovely. I did not use the slow-cooking technique, instead I used the normal way. The taste was great, added some chickpeas and roasted fresh paprika to get more body. Also added 2 fresh Spanish red peppers instead of the chili powder.
    Adam Harris 4 months ago
    Good recipe, would use less stock next time
    Kayleigh Hilton 4 months ago
    I make this almost every week, it’s really good
    Kni-ght 7 months ago
    loved it. cooking it again