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Chicken Curry

It takes only 10 minutes to assemble this hearty dish; let your slow cooker do the rest.

  • Prep:
  • Total Time:
  • Servings: 8
Chicken Curry

Source: Everyday Food, December 2004


  • 3 pounds boneless, skinless chicken thighs, trimmed
  • 2 medium onions, halved and thinly sliced
  • 8 garlic cloves, thinly sliced
  • 16 thin slices peeled fresh ginger (about 1 ounce)
  • 2 tablespoons curry powder, preferably Madras
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Coarse salt
  • 2 packages frozen green peas (10 ounces each)
  • 2 cups unsweetened coconut milk
  • 1/2 cup toasted cashews (optional, for serving)
  • 1/4 cup cilantro leaves (optional, for serving)


  1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).

  2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

  3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

  4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.


Reviews (20)

  • tsvietok 13 Jan, 2015

    This recipe is the bare bones of what you need to make a decent curry. To take this recipe from a 2 to a 10, do the following:
    Double your spices. Sear those chicken thighs (which *don't* have to be skinless!) along with the onions in a few tbs of butter in a good skillet (like cast iron), until a nice carmel-brown color starts to develop. Throw that into the slow cooker with 3-4 cups of homemade stock. Add desired veggies, top with generous dollop of butter, finish as written. Voila.

  • Fernicia 12 Oct, 2013

    I follow the first step and looked at my chicken, onions and seasonings in the crockpot and it just looked.... sad... and dry? I've made curry before and it always calls for chicken stock. So, I tripled all the seasonings (and quadrupled the curry, yummy) and added 2 cups of chicken stock. Let that cook. Then, I added the potatoes with the peas along with some carrots and jalapeños ( if you like spicy, and who doesn't?) with the rest of the ingredients. Now, we're talking!

  • Angus 1250 5 Oct, 2013

    This recipe was easy and very pretty. Mine looked just like the photo but it was a disappointment because it was too bland. It lacked punch! I have added Sriracha hot chili sauce to make it more spicy and like the type of curry I was expecting. Next time, I will read what others said before I make it.

  • cedens 28 Apr, 2013

    Really tasty and easy! great over rice.

  • hughfaxson 26 Apr, 2013

    i think with the type of ingredients, and the steps on how to prefer such food will be carried out even if one doesn't know how to cook. i mean the steps are very clear, and one just need the right taste buds to make it perfect.

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  • SeattleMom44 4 Mar, 2013

    Thanks to the other reviews, I upped the flavor ingredients quite a bit. I used about 2" of ginger, 8 big garlic cloves, 2 large onions, 2 tsp each of coriander and cumin, and used curry paste (about 3-4 tbsp) instead of curry powder. So easy and really yummy. Next time, I'll add kale or spinach and some broccoli, even some carrots and potatoes. It does cook quickly, was done in about 3 hours on high, so turned it to low and let it simmer awhile.

  • AndreaDwyer 9 Oct, 2012

    I have actually made this recipe for years, probably since it came out, and it is great. I have always made it as written, just with extra curry powder and garlic/ginger (double?), but this time I actually mixed it up a bit and added two peeled and diced (smallish) Yukon gold potatoes, and increased the coconut milk to 3 cups. I could have even done 4, but I like it soupier. I used 3 Tbsp. hot Madras curry powder and 1 1/2 tsp. each coriander and cumin. The peas are delicious - a do again.

  • craftyanne 4 Oct, 2012

    I really wanted to love this. It smelled great when it was cooking and it was SUPER easy to make, but I found it to be a bit bland for my taste. Now perhaps my curry powder doesn't pack enough punch, but I like other curries I've had better. Can't beat it for quick and easy though.

  • hpen 3 Oct, 2012

    How much water do you use?

  • Gwava_oz 13 Aug, 2012

    Super easy and tastes great. I added in broccoli and it was great. I will totally make this recipe again. I just added in some extra spices like cayenne and some Cajun spice and it was sup flavourful and really tender.

  • miss melba 23 Jun, 2012

    Mmm. This turned out great! I think the level of flavor depends on the curry you use. I actually had to add a little extra coconut milk because my curry packs such a flavor punch! Try this amazing Hawaij (Yemenite curry) from Siren Spices:

    I heeded the reviews and too only used 2lbs of chicken but actually I wish I'd done 3lbs because now it doesn't seem like quite enough. Next time! Overall, super tasty.

  • KatySF 6 May, 2012

    I agree with the other people who made this and were underwhelmed. It is watery with no rich flavor; it needs something. I think that the absence of fat is pronounced; if you first use skin-on thighs and brown them in a skillet for flavor, along with browning the onions along with the spices, that would be a start. Then remove a lot of the liquid before you add full-fat coconut milk so that it is a thicker, more flavorful base. I had to add Sriacha for any sort of zip. Also added raisins. Blah.

  • sarahsarahbobara 30 Mar, 2012

    Easy, turned out very good. I used spinach instead of peas and thought it worked nicely. I also added potatoes based on the comments- thanks for the idea!

  • minivanwarrior 10 Mar, 2012

    This came out great. I took heed of other reviewers and used 2 lbs of chicken thighs and added potatoes. Potatoes were the best part! I only used one can of coconut milk and I left the slow cooker on low for 8 Hours (during the work day). It was very tasty.

  • stephbeezy 11 Apr, 2011

    slight modifications made this a wonderful dish! I used the same amount of spices called for, but only ONE lb of chicken thighs. used only one 14 oz can of coconut milk and added a little almond milk (didn't want to spend another $2 for 2 oz!) and REALLY shredded the chicken. also, only used a bag and a half of peas. the peas are FREAKING AMAZING TASTING with the spices and chicken. make sure you get good curry powder, and don't omit the ginger! can't wait to eat the leftovers all week!

  • travelames 9 Mar, 2011

    It smelled better than it tasted - still very tasty but a bit disappointing. Had some recipe variations based on availability: short 1lb chicken, 4oz peas, and 2.5oz coco milk (used light version). Even with 2lbs chicken, seemed like it was still too meaty. Added sriracha which was great. Next time will try with regular coco milk and potatoes as mentioned in the other comments.

  • eversweet 28 Feb, 2011

    Easy to make and very tasty. I added potatoes and that made it more hearty.

  • kabalduc 21 Feb, 2011

    I haven't made this so I can't comment on it, but I can't imagine this dish with green peas! I would substitute beans instead of the peas -- perhaps chickpeas, great northern beans, or even possibly black beans. Otherwise it sounds delicious!

    @abibibee - I'd try a dash of cardamom in there too. :)

  • ClaremontKim 14 Feb, 2011

    very good, made as written and it was delicious!

  • abibibee 16 Jun, 2010

    This recipe is just not very flavorful. I have made it twice, added additional curry paste and tumeric, but it still is not flavorful enough!! I would also add potatoes next time, too.

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