Some days, you just want to throw everything into a pot and forget about it until dinner time. That’s where this Crock Pot Curry Chicken comes in, offering a hands-off approach to a meal that’s bursting with flavor.
Why This Recipe Works
- The slow cooking process allows the chicken to become incredibly tender and absorb all the spices.
- Using a crock pot means you can set it and forget it, making it perfect for busy days.
- The combination of spices creates a depth of flavor that’s hard to achieve with quicker cooking methods.
- It’s a versatile recipe that can be adjusted to suit your heat preference.
- Leftovers taste even better the next day, making it great for meal prep.
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 1 cup coconut milk
- 2 tbsp curry powder
- 1 tbsp garam masala
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 cup chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
Equipment Needed
- Crock Pot or slow cooker
- Measuring cups and spoons
- Knife and cutting board
- Mixing spoon
Instructions
Step 1: Prep Your Ingredients
Start by dicing the onion, mincing the garlic, and grating the ginger. These aromatics will form the base of your curry’s flavor. Season the chicken thighs with salt and pepper to get them ready for cooking.
Step 2: Brown the Chicken
Heat the olive oil in a pan over medium-high heat. Add the chicken thighs and brown them for about 3 minutes on each side. This step isn’t about cooking the chicken through but about adding color and flavor.
Step 3: Combine Everything in the Crock Pot
Transfer the browned chicken to the crock pot. Add the diced onion, minced garlic, grated ginger, curry powder, garam masala, coconut milk, and chicken broth. Stir everything together to ensure the chicken is well coated with the spices and liquids.
Step 4: Cook on Low
Set your crock pot to low and let it cook for 6 hours. The long, slow cooking time allows the flavors to meld together beautifully and the chicken to become fork-tender.
Step 5: Serve and Enjoy
Once the cooking time is up, give the curry a good stir. Serve it over rice or with naan bread for a complete meal. Don’t forget to taste and adjust the seasoning if necessary.
Tips and Tricks
For an even richer flavor, you can toast the curry powder and garam masala in a dry pan for a minute before adding them to the crock pot. This step releases the oils in the spices, enhancing their flavor. If you prefer a thicker sauce, you can remove the chicken at the end of cooking and simmer the sauce on the stove until it reduces to your desired consistency. For those who like a bit of heat, adding a diced jalapeno or a teaspoon of chili flakes can give the curry a nice kick.
Recipe Variations
- Swap the chicken thighs for chicken breasts if you prefer leaner meat, but keep in mind they may not be as tender.
- Add vegetables like potatoes, carrots, or bell peppers for a more hearty dish.
- Use light coconut milk for a lower-fat version of the recipe.
- For a Thai twist, add a tablespoon of peanut butter and a squeeze of lime juice.
- Make it vegetarian by substituting the chicken with chickpeas and using vegetable broth instead of chicken broth.
Frequently Asked Questions
Can I use frozen chicken for this recipe?
It’s best to use thawed chicken to ensure even cooking. Frozen chicken may not cook evenly and could lower the temperature of the crock pot, affecting the overall cooking time.
How can I make this recipe spicier?
To increase the heat, you can add more curry powder, include a diced jalapeno, or sprinkle in some chili flakes. Adjust the amount based on your heat preference.
Can I cook this on high instead of low?
Yes, you can cook the curry on high for about 3-4 hours instead of low for 6 hours. However, the longer cooking time on low allows the flavors to develop more fully.
Summary
This Crock Pot Curry Chicken is a simple, flavorful dish that’s perfect for any day of the week. With minimal prep and a hands-off cooking method, it’s a great way to enjoy a delicious meal without spending hours in the kitchen.