Monday Recipe Spotlight: Slow Cooker Chicken Curry

Chicken curry is one of the most common takeaway dinners where I grew up in Ireland, especially from Chinese restaurants. In our house, Thursday nights were always take-away (takeout) night. My dad did all the cooking at home during the week, but on Thursday, we ordered in, and chicken curry was always his favorite.

After moving to Georgia, I never really found a curry that tasted like the ones I grew up eating. So I started making my own at home, tweaking it over time until it felt right. This slow cooker version is the one I make most often now because it fits easily into busy days and doesn’t require much attention once it’s started.

The idea behind this recipe is simple. Everything goes into the slow cooker, it cooks gently during the day, and dinner is ready when you are. It’s the kind of meal that works well on a Monday and still tastes good reheated later in the week.

Slow Cooker Chicken Curry

• 2 pounds boneless, skinless chicken breasts, cut into large chunks (about 1½ inches)

• 1 can full-fat coconut milk (13.5 oz)

• 1 can diced tomatoes, undrained (14.5 oz)

• ½ yellow onion, finely diced (or 1 teaspoon onion powder)

• 2 teaspoons garlic powder

• 2 tablespoons curry powder

• 2 teaspoons ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon cornstarch mixed with 2 tablespoons water

• Juice of ½ lime, optional

Optional topping

• Fresh cilantro, chopped

Instructions

1. Add the cubed chicken breast to the slow cooker.

2. Pour in the coconut milk and diced tomatoes with their juice.

3. Add the onion, garlic powder, curry powder, cumin, turmeric, salt, and pepper.

4. Stir gently to coat the chicken evenly in the curry mixture.

5. Cover and cook on low for 4 hours or on high for 2 to 2½ hours, until the chicken is just cooked through and tender but not falling apart.

6. Stir in the cornstarch slurry and cook for another 10–15 minutes, until the sauce thickens slightly.

7. Squeeze in the lime juice if using, then gently stir and taste for seasoning.

8. Serve over rice and top with chopped cilantro, if desired.

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👉 For tips, variations, and step-by-step photos, you can find the full recipe on my blog here:
https://tessiestable.com/slow-cooker-coconut-chicken-curry/

I’ll be sharing a featured recipe here every Monday, along with a weekly dinner roundup on Saturdays, to make planning meals for the week a little easier.

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