This Slow Cooker Chicken and Vegetable Curry is a one-pot curry meal complete with vegetables. It looks just as tempting and delicious!
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.
This Slow Cooker Chicken and Vegetable Curry is a simplified and adapted version of the Chicken Curry 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.
This Slow Cooker Chicken and Vegetable Curry is a one-pot curry meal complete with vegetables. It looks just as tempting and delicious!
- 2 tbsp vegetable oil
- 3½ lbs chicken thighs (trimmed) (1.6 kg)
- Salt and pepper to taste
- 3 small potatoes (peeled and cut into chunks)
- 1 large carrot (peeled and cut into chunks) (optional)
- 1 medium onion (peeled and thinly sliced)
- 4 tbsp curry powder (25g)
- 1 cinnamon stick
- 1¼ cup coconut milk* (300ml)
- 1 cup frozen green peas (optional) (150g)
-
Lightly sprinkle salt and pepper over chicken thighs. In a large pan, heat vegetable oil. Brown chicken thighs. Transfer to slow cooker insert. **
-
Add potatoes and carrots to slow cooker insert.
-
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.
-
Pour sauce over chicken, potatoes, and carrots in slow cooker insert. Cover slow cooker and cook on high for 3 hours.
-
After 2 hours, add frozen green peas and continue to let it cook for another hour.
**Browning chicken thighs is optional. If preferred, raw chicken thighs may 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.
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.
Enjoy…..and have a wonderful day! 😎
You are magical lady! 🙂 This is perfect for a quick no fuss curry fix! It looks beautiful.
Thanks Nicole for the kind words! 🙂
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 😉
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.
Looks like a perfect one pot meal. 🙂
Thanks Ramona!
wow, this looks like the perfect home cooked meal
Thanks Jessica!
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!
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.
That does look like a soul warming pot of goodness 🙂 It also reminds me of Japanese curry somehow. Sounds like both a winner and a fantastic time saver!
It does look like Japanese curry but it is still a little spicier. It makes a wonderful one-pot meal especially on cold evenings.
Hi Biren,
I just had my curry fix for the past 2 days but I still feel like eating yours! It looks gorgeously delicious! Yum!
Chris
Thanks Chris! I hear ya. I also need my curry fix every now and then. 🙂
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!
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. 🙂
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,
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! 🙂