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Jamie Oliver’s Slow Cooker Chicken Curry

Jamie Oliver's Slow Cooker Chicken Curry - recipe card
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Tender chicken thighs simmer in a rich, aromatic sauce of tomatoes and coconut milk, spiced with curry powder and warm Indian spices. This slow cooker version delivers deep, complex flavor with minimal hands-on effort, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 2 pounds (32 oz) boneless skinless chicken thighs, trimmed of excess fat
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon vegetable oil
  • 1 large onion, finely diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Pat the chicken thighs dry with paper towels to ensure good browning. Season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs in a single layer (work in two batches if necessary) and sear without moving for 3-4 minutes until deep golden brown. Flip and sear the other side for 3 more minutes. Transfer the seared chicken to the slow cooker insert.
  3. Reduce the heat under the skillet to medium. Add the finely diced onion and cook, stirring frequently, for 5-6 minutes until softened and translucent. Use a wooden spoon to scrape up any browned bits from the bottom of the pan as the onion releases moisture.
  4. Add the minced garlic and grated ginger to the onions. Cook for 1 minute, stirring constantly, until fragrant but not browned.
  5. Sprinkle the curry powder, ground cumin, ground coriander, turmeric, and cayenne (if using) over the onions. Stir for 30 seconds to toast the spices, which intensifies their flavor. Add the tomato paste and stir for another 30 seconds to caramelize slightly.
  6. Pour in the crushed tomatoes, full-fat coconut milk, and chicken broth. Stir well to combine, ensuring all the browned bits are incorporated into the liquid. Bring the mixture to a gentle simmer, then remove from heat.
  7. Pour the tomato-coconut sauce over the chicken in the slow cooker. Gently stir to coat the chicken pieces evenly. Cover the slow cooker with the lid.
  8. Cook on low for 6-7 hours or on high for 3.5-4 hours, until the chicken is fork-tender and easily shreds. Halfway through, if possible, stir gently once to redistribute the sauce.
  9. When the curry is done, taste the sauce and adjust seasoning with the remaining 1/2 teaspoon kosher salt and the lemon juice. If you prefer a thicker sauce, remove the lid and cook on high for an additional 15-20 minutes, or transfer the sauce to a saucepan and simmer over medium-high heat for 5-7 minutes.
  10. Sprinkle the chopped cilantro over the curry just before serving. Serve over hot steamed basmati rice, with optional yogurt or naan on the side.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freezer: The curry freezes well for up to 3 months; thaw overnight in the refrigerator before reheating. Reheating: Gently warm in a saucepan over medium-low heat, adding a splash of water or broth if needed to loosen the sauce, or microwave in 30-second increments until piping hot.

Nutrition

Keywords: Jamie Oliver chicken curry, slow cooker chicken curry, easy chicken curry, Indian curry, coconut chicken curry, creamy curry, weeknight dinner, chicken thigh recipe, slow cooker dinner, British Indian curry

Find it online: https://britishrecipes.uk/slow-cooker-chicken-curry/