Are you ready to transform your ordinary dinner into an extraordinary culinary adventure? This Slow Cooker Curry Chicken with Potatoes is about to become your new obsession! Imagine coming home to a kitchen filled with the intoxicating aroma of Indian-inspired spices, tender chicken falling apart, and creamy coconut sauce that promises to transport you straight to flavor paradise. With minimal prep and the magic of your slow cooker, you'll create a restaurant-worthy meal that looks like you've spent hours in the kitchen - but our little secret is that it's incredibly easy!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 2 cups potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by trimming chicken thighs of excess fat and cutting into 1-inch pieces. Dice potatoes into uniform 1-inch cubes to ensure even cooking.
- Chop onion finely and mince garlic cloves. These will provide aromatic base flavors for the curry.
- In a large slow cooker, layer chopped onions at the bottom to create a flavorful foundation for the dish.
- Place chicken thigh pieces over the onions, distributing them evenly across the slow cooker base.
- Sprinkle diced potatoes around and over the chicken to ensure even heat distribution.
- Season the chicken and potatoes with curry powder, salt, and black pepper. Ensure all pieces are well-coated with the spices.
- Pour the entire can of coconut milk over the chicken and potatoes, making sure to cover the ingredients completely.
- Cover the slow cooker and set to low heat setting. Cook for 6 hours, allowing the flavors to meld and chicken to become tender.
- After cooking time is complete, gently stir the curry to distribute the sauce and check that chicken is cooked through (internal temperature should reach 165°F).
- Garnish with freshly chopped cilantro just before serving to add brightness and fresh herb flavor.
- Serve hot with steamed rice or naan bread to complement the rich, creamy curry sauce.
Tips
- Choose the Right Chicken: Boneless, skinless chicken thighs are key for this recipe as they remain incredibly tender and juicy during the long, slow cooking process.
- Spice Distribution Matters: When adding curry powder, make sure to sprinkle it evenly over the chicken and potatoes to ensure every bite is packed with flavor.
- Coconut Milk Trick: Shake the coconut milk can well before opening to ensure the cream and liquid are thoroughly mixed.
- Don't Rush the Cooking: The 6-hour low and slow cooking is crucial for developing deep, rich flavors and making the chicken melt-in-your-mouth tender.
- Temperature Check: Always ensure chicken reaches an internal temperature of 165°F for food safety.
- Fresh Garnish: Add fresh cilantro just before serving to bring a bright, fresh contrast to the rich, creamy curry.
- Serving Suggestion: Pair with steamed basmati rice or warm naan bread to soak up the delicious sauce.
Nutrition Facts
Calories: 314kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
