Creamy chicken, tender vegetables and a spicy curry sauce that can slowly develop flavor for hours: this slow cooker chicken curry is exactly the kind of recipe that makes a slow cooker so handy. Preparation takes little time and after that the slow cooker does almost all the work.
We use Hurry Curry as a flavoring. The mix gives the sauce an immediate full curry base and pairs well with chicken, coconut milk and vegetables. Feel free to make extra, because this chicken curry is also great for meal prep.
More ideas for slow cooking? Also check out our slow cooker recipes for busy days.
Slow cooker chicken curry in short
Serves: 4
Preparation: 15 minutes
Slow cooker: 5–6 hours on low or 3–4 hours on high
Total time: about 6 hours
Difficulty: easy
Ingredients
- 600 g boneless chicken thigh
- 2 tbsp Hurry Curry
- 1 large onion
- 2 cloves garlic
- 1 red bell pepper
- 2 carrots
- 200 g green beans
- 400 ml coconut milk
- 150 ml passata or strained tomatoes
- 1 tbsp tomato paste
- 1 tsp fresh ginger, finely grated
- 1 tbsp olive oil
- 1 tbsp lime juice
- black pepper to taste
- optional: salt to taste
For serving:
- cooked rice
- fresh coriander or parsley
- lime wedges
Optional:
- 150 g chickpeas
- handful baby spinach
- chili flakes for extra heat
Preparation
1. Cut the chicken and vegetables
Cut the boneless chicken thighs into large pieces.
Chop the onion, mince the garlic and cut the bell pepper and carrot into pieces. Clean the green beans and halve them.
The vegetables don't need to be cut very small. Because they cook for several hours, the pieces can be a bit firmer.
2. Mix the curry base
In the slow cooker, mix the coconut milk with the passata, tomato paste, grated ginger and Hurry Curry.
Stir until the spices are well distributed.
3. Add chicken and vegetables
Add the chicken, onion, garlic, carrot and bell pepper to the sauce.
Stir briefly so the chicken and vegetables are coated with the curry sauce.
4. Let the chicken curry cook slowly
Put the lid on the slow cooker and cook the dish:
5–6 hours on LOW
or
3–4 hours on HIGH
Exact cooking times may vary per slow cooker. Always check that the chicken is fully cooked.
5. Add the green beans later
Add the green beans about 45–60 minutes before the end.
This keeps them firmer and prevents them from becoming very soft during the long cooking time.
Want to use chickpeas? You can add them at the same time.
6. Finish the curry
Stir the lime juice into the curry just before serving.
Want to add spinach? Stir it in for the last few minutes until the leaves have just wilted.
Then taste the sauce and add black pepper, extra Hurry Curry or a little salt if needed.
What to serve with slow cooker chicken curry?
Chicken curry is classically delicious with rice, but you can easily vary it.
Try, for example:
- basmati rice;
- brown rice;
- naan or flatbread;
- cauliflower rice;
- roasted cauliflower;
- quinoa.
For a fresh contrast you can serve cucumber, coriander and a lime wedge on the side.
Why Hurry Curry in the slow cooker?
With slow cooking, spices have plenty of time to release their flavors. That makes a curry mix particularly suitable for slow cooker recipes.
With Hurry Curry you have an immediately balanced base for the sauce, without having to measure out different individual spices for each dish.
The mix pairs not only with this chicken curry, but also for example with pumpkin curry, soup, roasted vegetables and vegetarian bean dishes.
Make this recipe with Hurry Curry
Do you need to brown the chicken first?
For this recipe, no.
You can cook the raw chicken directly in the curry sauce, as long as you follow the recipe and ensure the chicken is fully cooked.
Want more roasted flavor? Then you can quickly sear the chicken pieces in a hot frying pan first and then put them in the slow cooker.
Both methods work fine.
Can I use chicken breast?
Yes, but boneless chicken thigh is our preference.
Chicken thigh usually stays juicier during long cooking and is therefore very suitable for the slow cooker.
If you use chicken breast, check the dish a bit earlier to prevent the chicken from becoming too dry.
How to thicken the curry sauce?
Because little liquid evaporates in a slow cooker, the sauce can be a bit thinner at the end than a curry made in a pan.
You have several options.
For example, let the curry finish the last 20–30 minutes without the lid on high if your slow cooker safely allows that according to the manual.
Or mix:
- 1 tbsp cornstarch
- 2 tbsp cold water
into a smooth paste and stir this into the sauce. Then let the curry cook for about 15 more minutes.
Slow cooker chicken curry as meal prep
This is one of the recipes we especially like to use for meal prep.
Make a larger quantity and divide the chicken curry into multiple containers after cooking.
You can for example vary the side dishes:
Day 1: chicken curry with rice
Day 2: chicken curry with roasted cauliflower
Day 3: curry in a bowl with spinach and cucumber
Day 4: chicken curry with naan or flatbread
This way you use the same base without eating exactly the same meal four times.
Can you freeze slow cooker chicken curry?
Yes, this type of curry is well suited to freezing in portions.
Let the curry cool first and then freeze it in suitable portions.
If you make the recipe specifically to freeze, it's better to add fresh herbs and lime only after you have reheated the curry.
Variations with this chicken curry
This recipe is easy to adapt to what you have on hand.
With pumpkin
Replace part of the carrot with pumpkin cubes.
With sweet potato
Add small cubes of sweet potato for a slightly sweeter curry.
With chickpeas
Add a drained can of chickpeas for extra bulk.
Extra green
Stir spinach or small broccoli florets into the curry at the end.
Extra spicy
Add chili flakes or fresh red chili.
More slow cooker recipes
This recipe is part of our collection of easy slow cooker recipes.
Try for example:
- slow cooker beef stew;
- vegetarian slow cooker bean stew;
- slow cooker pulled chicken;
- slow cooker potato-leek soup.
This way you can discover new dishes from one basic idea for busy workdays, meal prep and cold days.
Frequently asked questions about slow cooker chicken curry
1. Can raw chicken go straight into the slow cooker?
Yes, with a suitable slow cooker recipe it can. Always ensure the chicken is fully cooked before serving the dish.
2. Can I use regular milk instead of coconut milk?
We don't recommend that for this recipe. Coconut milk remains better suited for the long cooking and also provides the creamy flavor that goes well with curry.
3. Which vegetables are nice in chicken curry?
Bell pepper, carrot, green beans, spinach, cauliflower, pumpkin and sweet potato all work well.
4. Is slow cooker chicken curry suitable for meal prep?
Yes. You can make multiple portions at once and combine the curry with different side dishes.
5. How do I prevent the vegetables from becoming too soft?
Firm vegetables can go in from the start. Vegetables that cook faster, like green beans, spinach or broccoli, are better added later.
