This recipe for slow cooker chicken curry is absolutely delicious and so easy to make. I promise that even your pickiest eaters will love it!
Sometimes I like to throw in a curve ball though [insert evil smile].
Last fall I ordered a chicken curry roll when we were out to dinner at a restaurant, and it made me think evil, adventurous cooking thoughts.
The chicken curry tasted delicious so I was pretty confident my husband (and our two young daughters) would eat it if I could get past his non-adventurous-eating roadblock. The curry melted in my mouth so it immediately made me think to try and replicate it in my slow cooker…and I have a thing for slow cooker recipes.
This was my first attempt at making anything remotely like curry at home, and it was delicious!
I told my husband it was “sweet and spicy tomato chicken with peas.” He said it was great, ate seconds, and then packed leftovers for lunch the next day!
Slow Cooker Chicken Curry
Yields: 6 servings
- 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 6oz can of tomato paste
- 13.5oz can of coconut milk
- 1 small onion, chopped (about one cup)
- 2 cups of frozen peas
- 14.5oz can of tomato sauce (about 1 3/4 cup)
- 2 large cloves of garlic, minced
- 3 tablespoons honey
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
- Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
- Cook on low 8 hours.
To Freeze and Cook Later
Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 8 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!
Top with fresh cilantro and serve with pita bread, naan, or rice.