This slow cooker chicken curry recipe couldn't be easier--the ingredients all go in at the same time and in just a few hours, dinner's ready! Serve over cauliflower rice sauteed with Indian spices, and garnish with fresh cilantro and a dollop of light sour cream.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.

  • Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.

Cook's Note:

You can chop each chicken breast into 3 or 4 pieces to cook faster or leave whole, your preference. I prefer to chop mine because I think it makes the flavor stronger.

Nutrition Facts

276 calories; 16.8 g total fat; 59 mg cholesterol; 117 mg sodium. 8.7 g carbohydrates; 24.4 g protein; Full Nutrition