Chicken Curry

Prep Time:
10 mins
Total Time:
4 hrs 30 mins

The slow cooker does the heavy lifting here when it's time for dinner. All you have to do is assemble this hearty coconut milk-based curry, which takes just 10 minutes.


  • 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

  • ½ cup toasted cashews (optional, for serving)

  • ¼ 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.

    chicken curry
    Kristen Strecker
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