Slow Cooker Chicken Curry

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How to Make Slow Cooker Chicken Curry

This recipe is incredibly simple, perfect for a weeknight meal. Here’s how to bring this flavorful dish to life:

Step-by-Step Instructions

1. Sauté the Aromatics: If your slow cooker has a sauté function, turn it on. Otherwise, use a skillet over medium-high heat. Add coconut oil or olive oil, followed by the finely diced onion, minced ginger, crushed garlic, and salt. Sauté for 4-5 minutes, until the onions soften and turn golden.
2. Combine Ingredients: Transfer the sautéed mixture to your slow cooker if you used a skillet. Add the tomato paste, coconut milk, garam masala, chili powder, ground ginger, ground coriander, and curry powder. Stir well to combine all the spices and ensure everything is mixed thoroughly.
3. Taste and Adjust: Before adding the chicken, taste the curry sauce. Adjust the spices to your liking. This is your chance to customize the flavor to your preference.
4. Add Chicken and Broth: Add the chicken broth and diced chicken thighs to the slow cooker.
5. Slow Cook to Perfection: Cover and cook on low heat for 5-6 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through.
6. Serve and Enjoy: Sprinkle with fresh parsley or cilantro and serve over a bed of cauliflower rice to keep it gluten-free. White rice or brown rice are also great options.

Alternative Cooking Methods

Oven/Stovetop Instructions

1. Follow steps 1-3 as described above.
2. After adding the chicken stock and chicken, cook on low heat on the stovetop for 1.5 to 2 hours, or in the oven for 3 hours at 300 degrees Fahrenheit (150 degrees Celsius). Check regularly and stir to prevent burning. Add a splash of water if needed.

Instant Pot Instructions

1. Follow steps 1-2 as described above using the sauté function on your Instant Pot.
2. After adding the chicken stock, seal the Instant Pot and cook on high pressure for 10 minutes. Perform a quick pressure release. If the sauce is too thin, switch to sauté mode and simmer for a few minutes to thicken.

Ingredients for Your Gluten-Free Slow Cooker Chicken Curry

• 1 tbsp coconut oil or olive oil
• 1 large onion (2 small) finely diced
• 1/4 tsp salt
• 1 tbsp finely chopped ginger
• 2 cloves garlic crushed
• 2/3 cup tomato paste
• 1 can coconut milk (400ml)
• 2 tsp garam masala
• 1/2 tsp chili powder
• 1/2 tsp ground ginger
• 1 tbsp coriander
• 1 tbsp curry powder
• 1/2 cup chicken stock
• 8 boneless skinless chicken thighs cut into small chunks

Nutritional Information

Here’s a breakdown of the nutritional benefits you’ll get from this delightful Slow Cooker Chicken Curry:

• Calories: 295kcal
• Carbohydrates: 9g
• Protein: 31g
• Fat: 12g
• Cholesterol: 143mg
• Sodium: 520mg
• Fiber: 2g
• Sugar: 5g
• Calcium: 38mg
• Iron: 3mg

Gluten-Free Benefits

This Slow Cooker Chicken Curry is naturally gluten-free, making it a fantastic option for those with celiac disease or gluten sensitivities. We’ve ensured that all ingredients are free from gluten, so you can enjoy this flavorful dish without worry.

Adapting the Recipe for Dietary Needs

• Paleo & Whole30: This recipe is already compliant! Serve over cauliflower rice to keep it grain-free.
• Dairy-Free: This recipe uses coconut milk, making it naturally dairy-free.
• Vegetarian/Vegan: Substitute the chicken with chickpeas or firm tofu. Ensure your curry powder and chicken broth are vegetarian/vegan-friendly.
• Low-Carb/Keto: Stick to cauliflower rice and consider adding more vegetables like spinach or bell peppers to increase the fiber content.

Tips and Tricks for the Perfect Slow Cooker Chicken Curry

• Chicken Selection: We recommend chicken thighs for their richer flavor and ability to stay moist during slow cooking. However, chicken breasts can be used if preferred.
• Spice Adjustment: Feel free to adjust the spices according to your preference. If you like it milder, reduce the chili powder. For a spicier kick, add a pinch of red pepper flakes.
• Vegetable Add-Ins: Enhance the nutritional value by adding vegetables like sweet potatoes, green beans, or bell peppers during the last hour of cooking.
• Serving Suggestions: Serve this curry over cauliflower rice, brown rice, or quinoa. Garnish with fresh cilantro or parsley for added freshness.
• Storage: Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat thoroughly before serving.
• For a Thicker Sauce: Towards the end of the cooking time, remove the lid and let the sauce reduce slightly. You can also mix a tablespoon of cornstarch with water and stir it into the curry to thicken it quickly.

Slow Cooker, Stovetop, and Instant Pot Instructions

Slow Cooker Instructions

1. Turn the slow cooker on saute/sear and add the 1 tbsp coconut oil or olive oil, 1 tbsp finely chopped ginger, 2 cloves garlic crushed and 1 large onion (2 small) finely diced and sprinkle with 1/4 tsp salt. Saute for 4-5 minutes until the onions have begun to soften and turn golden in colour.
2. Add in the 2/3 cup tomato paste and 1 can coconut milk (400ml) and all of the spices: 2 tsp garam masala, 1/2 tsp chili powder, 1/2 tsp ground ginger, 1 tbsp coriander and 1 tbsp curry powder and stir so that it is well blended. Before adding in the raw chicken, taste the curry sauce to make sure that you are happy with the flavour, adjust the spices as needed.
3. Add in the 1/2 cup chicken stock and 8 boneless skinless chicken thighs cut into small chunks, turn the slow cooker to low heat and cook for 5 to 6 hours or high heat for 3 to 4 hours.
4. To serve, sprinkle with fresh parsley and serve on top of a bed of cauliflower rice.

Stovetop/Oven Instructions

Follow above instructions through to step 3. After adding in the 1/2 cup chicken stock and 8 boneless skinless chicken thighs cut into small chunks cook on low heat on the stovetop for an hour and a half to two hours or in the oven for 3 hours at 150 degrees Celsius (300 degrees Fahrenheit). Make sure to check on the curry regularly and stir to ensure that it is not burning on the bottom. Add in a splash of water if necessary.

Instant Pot Instructions

Follow step 1 and 2 of the above instructions using the saute function on the instant pot. After adding in the 1/2 cup chicken stock, turn the instant pot to high pressure and cook for 10 minutes before doing a quick release. If desired you can thicken up the sauce by switching the instant pot to saute and leaving it to simmer for a few minutes.

Essential Equipment for This Recipe

To prepare this delicious gluten-free recipe, you’ll need the following kitchen tools:

• Mixing Bowls – A sturdy set of mixing bowls is essential for combining wet and dry ingredients.
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• Measuring Cups and Spoons – Accurate measurements are key to successful baking.
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• Baking Sheets – Perfect for even baking and crispy results.
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• Whisks – Essential for whipping air into batters and creams.
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• Spatulas – Ideal for folding ingredients and scraping bowls.
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• Food Processors – For quickly chopping and blending ingredients.
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• Saucepans – Needed for heating sauces and liquids.
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• Chef’s Knives – A good quality knife for preparing fresh ingredients.
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• Cutting Boards – Provides a safe surface for chopping and preparing food.
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