Slow Cooker Chicken Curry

Posted on by Corelyn

Ladies and gentlemen, it has been far too hot in Los Angeles the last few weeks to even consider turning on your oven. Or stand over a hot stove, for that matter. Enter, the slow-cooker. The answer to all our prayers.

Slow Cooker Chicken Curry | Garlic, My SoulWe adapted this chicken curry recipe from one over at The Lemon Bowl, adding a few more veggies and some of our favorite spices!

Slow Cooker Chicken Curry
Prep Time:
30 minutes
Cook Time:
4 hours

1 lb boneless skinless chicken, cut into bite size chunks
1 medium onion, slice thin
15 oz can chickpeas
4-6 small red potatoes, cubed
4 medium carrots, chopped
1 ½ cup coconut milk
½ cup chicken stock
3-4 large tomatoes, chopped
2 tbsp tomato paste
2 tbsp curry powder
2 tsp salt
½ tsp cayenne powder
½ tsp ground cumin
1 cup green peas, frozen
2 tbsp lemon juice
1 tsp fresh grated ginger
, optional

1. Mix together coconut milk, chicken stock, curry powder, salt, cumin and cayenne.
2. Add chicken breasts, onion, chickpeas, carrots, tomatoes, and potatoes.
3. Cook on high for 4 hours.
4. Add frozen peas, lemon juice, and fresh ginger during the last 10 minutes of cooking, or if you do not plan to serve right away, add these while the slow cooker is set to warm.

Slow Cooker Chicken Curry | Garlic, My SoulThe ginger and cayenne give this a little kick, so be sure to eat with plenty of rice and yogurt for those with sensitive taste buds!




Your Thoughts:



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  1. RENEE

    I made this last week and it was fantastic! Really simple and tasty and easy on the wallet. I already recommended to a friend and she is making it tonight. This one is being tagged as a fave!

    • Jennie

      I think it’s worth a try…if you don’t tell him what it is, he might not be able to place the flavor? But it’s a undertone of sweet and rich flavor.