Best 3 Lizs Slow Cooker Chicken Curry Recipes

Indulge in a culinary journey with Liz's Slow Cooker Chicken Curry, a symphony of flavors that will tantalize your taste buds. This recipe features succulent chicken pieces simmered in a creamy, aromatic curry sauce, infused with a blend of spices that create a delightful warmth. Served with fluffy rice or warm naan bread, this dish is a perfect blend of comfort and exotic flavors.

But that's not all! This article also offers a collection of tempting variations to cater to diverse preferences. If you're a fan of rich and creamy curries, try the Coconut Chicken Curry, where tender chicken is enveloped in a velvety coconut-based sauce. For those who prefer a tangy twist, the Tomato Chicken Curry offers a vibrant blend of tomatoes, ginger, and garlic. And for a fiery twist, the Spicy Chicken Curry is sure to ignite your senses with its bold and fiery flavors.

Each recipe provides step-by-step instructions, making them accessible to home cooks of all skill levels. So, whether you're a seasoned chef or just starting your culinary adventure, this collection has something for everyone. Gather your ingredients, prepare your slow cooker, and let the magic of these delectable chicken curry recipes unfold in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER CHICKEN CURRY

Slow Cooker Chicken Curry image

Slow Cooker Chicken Curry is deliciously fresh and fragrant with tender pieces of chicken in a medium spiced rich tomato sauce.

Provided by Bec

Categories Main Course

Time 6h15m

Number Of Ingredients 23

Ingredients

1 kg chicken thighs (skinless and boneless)
1 red pepper (optional)
1 green pepper (optional)
1 white onion (large)
½ red chilli pepper (de-seeded and finely diced. Use less than half of the chilli to start if it is very hot in taste.)
4 garlic cloves (peeled and minced)
ginger (thumb-sized piece peeled and grated or ½ tsp ground ginger)
½ lemon (juice only)
1½ tsp paprika (sweet, ground paprika.)
2 tsp garam masala ()
2 tsp cumin (ground)
2 tsp hot chilli powder ()
2 tsp coriander (leaves, fresh or ground dried coriander)
1 tsp cinnamon (ground)
½ tsp salt
½ tsp black pepper (ground)
½ tsp sugar
1 tbsp cornflour (or wheat flour )
3 tbsp tomato puree
400 g tomato passata ()
1 chicken stock cube (crumbled)
2 bay leaves (dried)
75 ml double cream

Steps:

Peel and slice the onion and cut the peppers into thick slices. Add these to the slow cooker along with the garlic, ginger and fresh chilli pepper. Remove any sinew from the chicken thighs, cut each into thirds and add these to the pot.
Spoon in the tomato puree, coriander, all of the spices (garam masala, paprika, cumin, chilli powder, cinnamon), salt, pepper, sugar and cornflour. Mix well to coat the chicken and vegetables in the tomato, seasoning and flour.
Crumble in the chicken stock cube then add the tomato passata and lemon juice, and mix. Add the bay leaves, submerging them in the sauce, taking care not to break them into pieces. Cook on low for 5-7 hours.
At the end of cooking time, stir the curry through in the slow cooker whilst pouring in the double cream. The sauce will blend to a lovely terracotta colour.
Serve with basmati rice and fresh coriander.

Nutrition Facts : Calories 468 kcal, Carbohydrate 24 g, Protein 52 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 263 mg, Sodium 798 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

LIZ'S SLOW COOKER CHICKEN CURRY

Liz's Slow Cooker Chicken Curry image

This is a great Indian-style curry dish that can cook all day in the slow cooker, and makes enough to feed an army. Season to taste and serve with basmati rice.

Provided by Liz McMahon

Categories World Cuisine Recipes Asian Indian

Time 8h40m

Yield 8

Number Of Ingredients 14

Ingredients

1 large onion, cut into wedges
3 large skinless, boneless chicken breasts, chopped
¼ cup butter, cut into chunks
5 cloves garlic, chopped
4 carrots, peeled and sliced
5 potatoes, peeled and cubed
1 head cauliflower, separated into florets
4 ½ tablespoons curry powder
2 tablespoons ground turmeric
1 tablespoon red chile flakes, or to taste
½ tablespoon ground ginger
salt and ground black pepper to taste
4 cups chicken stock, or as needed
4 tablespoons all-purpose flour, or as needed

Steps:

Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.
Cook on Low, stirring periodically if you are home, about 8 hours.
Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.

Nutrition Facts : Calories 324.3 calories, Carbohydrate 40.4 g, Cholesterol 59.5 mg, Fat 9 g, Fiber 8.1 g, Protein 22.8 g, SaturatedFat 4.5 g, Sodium 497.4 mg, Sugar 5.8 g

SLOW COOKER CHICKEN CURRY

Slow Cooker Chicken Curry image

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.

Provided by Juliajewelia

Categories Chicken Curry

Time 2h15m

Yield 12

Number Of Ingredients 14

Ingredients

3 pounds skinless, boneless chicken breast halves
2 (14 ounce) cans coconut milk
2 onions, diced
4 tablespoons tomato paste
4 tablespoons minced fresh garlic
4 tablespoons minced fresh ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon curry powder
4 bay leaves
1 cinnamon stick
salt and ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 8.7 g, Cholesterol 58.6 mg, Fat 16.8 g, Fiber 2.6 g, Protein 24.4 g, SaturatedFat 13.1 g, Sodium 116.8 mg, Sugar 2.4 g

Tips:

For a creamy curry, blend 1/2 cup of the cooked chickpeas and add them back to the slow cooker.
To make the curry spicier, add 1-2 teaspoons of garam masala or curry powder.
For a thicker curry, cook on high for 4-6 hours, or on low for 8-10 hours.
Serve the curry with basmati rice, naan bread, or your favorite side dish.
Garnish the curry with fresh cilantro, chopped nuts, or yogurt before serving.

Conclusion:

Liz's Slow Cooker Chicken Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is made with simple ingredients and can be easily customized to your liking. It is a great way to use up leftover chicken and is also a good source of protein and vegetables. Serve it with your favorite sides and enjoy!