Slow Cooker Chicken and Vegetable Curry

Slow Cooker Chicken and Vegetable Curry

I have been putting my slow cooker to good use ever since I pulled it out of the lower shelf of the corner kitchen cabinet. It does get a little busy in the morning preparing the ingredients but once everything is in the slow cooker, it pretty much takes care of itself. It is comforting to know that dinner is cooking, not to mention the wonderful aroma coming from the pot while I go about the rest of my chores. In the evening closer to dinner time, I just need to cook a pot of rice and dinner is ready. Gotta love that! :)

Generally, pork and beef require longer cooking times but chicken cooks fairly quickly. I had thawed out the chicken thighs in the fridge the night before and so they were ready to go. As it has been so cold lately, I thought of a one-pot curry dish to warm up the belly and soul. I partially cooked the chicken by browning it but this step can certainly be omitted if you prefer. It would definitely simplify your preparation but you may have to leave the chicken in the slow cooker for a tad longer.

Slow Cooker Chicken and Vegetable Curry

This Slow Cooker Chicken and Vegetable Curry is a simplified and adapted version of the one my Mom and I cook regularly. Traditionally, chicken curry consists only of chicken and potatoes but I wanted a complete one-pot meal. I added the carrots and peas for that purpose. Leave it out if you prefer not to have them in there. I use a lighter coconut milk and not coconut cream because of the longer cooking time in the slow cooker. If you are using the thicker coconut cream from the can, you may want to dilute it. For a thicker consistency in the gravy, mix a tablespoon of cornstarch to the coconut milk.

Slow Cooker Chicken and Vegetable Curry
 
Prep time
Cook time
Total time
 
Serves: 4 to 6 servings
Ingredients
  • 2 tbsp vegetable oil
  • 3½ lbs (1.6 kg) chicken thighs, trimmed
  • Salt and pepper
  • 3 small potatoes, peeled and cut into chunks
  • 1 large carrot, peeled and cut into chunks (optional)
  • 1 onion, peeled and thinly sliced
  • 4 tbsp (25g) curry powder
  • 1 cinnamon stick
  • 1¼ cup (300ml) coconut milk*
  • 1 cup (150g) frozen green peas (optional)
Instructions
  1. Lightly sprinkle salt and pepper over chicken thighs. In a large pan, heat vegetable oil. Brown chicken thighs. Transfer to slow cooker insert. **
  2. Add potatoes and carrots to slow cooker insert.
  3. Remove excess oil, leaving about 2 tablespoon in the pan. Fry onions for about 2 minutes. Add curry powder and cinnamon stick. Continue to fry until fragrant, another 2 minutes. Pour coconut milk into pan. Add salt to taste. Turn off heat.
  4. Pour sauce over chicken, potatoes, and carrots in slow cooker insert. Cover slow cooker and cook on high for 3 hours.
  5. After 2 hours, add frozen green peas and continue to let it cook for another hour.
Notes
A tablespoon of cornstarch may be mixed into the coconut milk for a thick consistency in the sauce.

*Browning chicken thighs is optional. If preferred, raw chicken thighs may simply be placed in the slow cooker insert.

Traditionally, chicken curry consists only of chicken and potatoes. Carrots and green peas may be omitted, if preferred.


Slow Cooker Chicken and Vegetable Curry

In my books, this Slow Cooker Chicken and Vegetable Curry is a relatively mild curry with no additional spices included in the mix even though it looks hot and spicy. Both Ro-Taro and Ro-Jiro can eat this comfortably without breaking into a sweat. :) Serve it with lots of steamed white rice.

Slow Cooker Chicken and Vegetable Curry

Enjoy…..and have a wonderful day! 8-)

Subscribe for email updates!

THANK YOU!

Comments

  1. says

    Looks amazing Biren!!! I’m making this for dinner-love crockpot meals…just like coming home to ‘mom’ making a special meal just for you ;-)

    • Biren says

      So true Patty! I am beginning to like the slow cooker more and more. So nice to have the main dish all ready and waiting in the evening.

  2. says

    What a gorgeous meal! Love the colors of the vegetables and the chicken looks great! I don’t have a slow cooker, but I do braise chicken quite often and browning is a must. I don’t like the color of the chicken otherwise. This looks like a great recipe!

    • Biren says

      I love braised dishes and they usually come out delicious. I do it a lot too when I am at home but the slow cooker is great when you are out and about. It takes away the need to “watch” the dish cooking on the stove.

    • Biren says

      It does look like Japanese curry but it is still a little spicier. It makes a wonderful one-pot meal especially on cold evenings.

  3. Theresa says

    Hi Biren! I made this yesterday and it was delicious! However, mine was thicker than your picture with the wonderful juicy sauce. Next time should I just add more coconut milk? Also, what type of curry did you use? Thank you!

    • Biren says

      I guess it depends on the type of coconut milk you are using. I know canned coconut milk is much thicker. I usually dilute that with some water. For this recipe, I used coconut milk that comes in cartons which is much lighter.

      For a quick fix, I used premix curry powder from Malaysia. Whatever curry powder you are used too is just fine. :)

  4. Dominica L says

    Hi Biren,

    I try it out, I think I did not put enough curry powder, and I put too much coconut milk.
    The color is very light, taste is good. Next time, will put more curry powder , I did not measure like your.
    I also over cook by 1 hours, so the chicken meat fall off, still taste very good.
    Thanks,

  5. Jeffnie says

    I just bought a slow cooker a week ago. I am going to try this recipe. Serve with white rice will be delish.Thanks for sharing Biren! :)

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: