Description
A comforting and flavorful slow cooker chicken curry recipe inspired by Jamie Oliver, perfect for easy, hands-off dinners with tender chicken and rich spices.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 large onion (about 7 oz), finely chopped
- 4 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon grated fresh ginger
- 14 oz can chopped tomatoes
- 1 cup full-fat coconut milk (8 fl oz)
- 1 cup low-sodium chicken stock (8 fl oz)
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon chili powder (optional)
- Salt to taste (start with 1 teaspoon)
- A handful fresh cilantro, chopped (for garnish)
- Optional: 1 cup frozen peas
- Optional: diced potatoes
Instructions
- Prep Your Ingredients (10 minutes): Chop the onion finely, mince the garlic, and grate the ginger. Cut the chicken thighs into bite-sized chunks.
- Layer the Base in the Slow Cooker (5 minutes): Add the chopped onion, garlic, and ginger to the slow cooker. Pour in the canned tomatoes, coconut milk, and chicken stock. Stir gently to combine.
- Add the Spices (2 minutes): Sprinkle in the garam masala, cumin, turmeric, chili powder, and salt. Stir well to distribute the spices evenly.
- Add the Chicken (1 minute): Nestle the chicken pieces into the sauce, making sure they’re mostly covered. Avoid stirring too much to keep the pieces intact.
- Cook Low and Slow (5-6 hours): Cover and cook on low for 5 to 6 hours until the chicken is tender and flavors meld. Alternatively, cook on high for 3-4 hours if short on time.
- Final Touches (5 minutes): About 10 minutes before serving, stir in frozen peas if using, and adjust seasoning with salt or chili powder. Sprinkle with fresh cilantro just before serving.
- Serve: Serve the curry over basmati rice or with warm naan bread. Optionally add a dollop of yogurt or a squeeze of lime for brightness.
Notes
Use bone-in chicken thighs for extra flavor if time allows, but boneless is quicker and still tender. Toast spices in a dry pan for deeper flavor if desired. Adjust chili powder to taste for spice level. If sauce is too thin, remove lid for last 30 minutes to thicken; if too thick, add stock or water. Leftovers taste better the next day and freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 to 6 hours
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 380
- Sodium: 420
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 12
- Fiber: 3
- Protein: 28
Keywords: slow cooker chicken curry, Jamie Oliver curry, easy chicken curry, slow cooker dinner, chicken curry recipe, creamy chicken curry, family friendly curry