Sunday, March 2, 2014

Slow Cooker Chicken Curry


Sometimes I feel somewhat torn when it comes to my blog. I know some bloggers only post original recipes, and I rarely do that. My blog has always been first and foremost, my own personal place to store and record favorite recipes I’ve made. I also just love to share a good recipe I find with other people. Some bloggers have witty intros, updating their readers on their personal life, and I kind of keep a lot of things like that somewhat private. Others add restaurant news & reviews, and I had originally thought I would do that, but kind of feel like other people do that so much better. Plus, while I do have local readers here in Nashville, I think the majority live elsewhere, and don’t care as much about Nashville restaurant news. So, I’ll just continue on the path I’ve been on, mainly sharing recipes here on a sporadic basis. I hope you continue to enjoy!

I’m always on the quest for a new slow cooker recipe to add to my repertoire. As I’ve said before, the less prep, the better. When skimming through the ingredients list here, I definitely like the list of real ingredients. And, with the fresh ginger, curry powder, and more, I expected a meal full of flavor. Luckily I read through the reviews and learned it actually needed more tweaks to pump up the flavor, and included those here. If I had green curry paste on hand I would have added that, but I sadly didn’t.

This certainly lived up to my “ease of preparation” expectations, and the flavor was good on it’s own, however it certainly needed some siracha to really make it pop. We had this two nights in a row, the first served over jasmine rice, the second night I served it with warm naan. Both were delicious!


Slow Cooker Chicken Curry

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: approx 4.5 hours

Total Time: >5 hours

Note: I added the broccoli at the end, which left it a bit crisp & crunchy, which is how I like it. If you like it softer, add it at the beginning of the cooking


2 pounds boneless, skinless chicken thighs, trimmed
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
10 thin slices peeled fresh ginger (about 1.5 ounces)
3 tablespoons curry powder, preferably Madras
1 teaspoon ground coriander
1 teaspoon ground cumin
Coarse salt
1/2 a package frozen green peas (about 5 ounces)
1 head of broccoli, chopped
10oz coconut milk
1 cup chicken broth
1/4 cup cilantro leaves (optional, for serving)
siracha (for serving)


In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).

Stir in coconut milk, broth, broccoli and peas; cover, cook until peas are heated through, about 20 minutes.

Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

Garnish with 1/4 cup fresh cilantro leaves and siracha, if desired. Serve along side jasmine rice or naan.

adapted from Martha Stewart

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