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slow cooker chicken curry crowd

Easy slow cooker chicken curry crowd

slow cooker chickencurry crowd everyone raves about its rich, tender taste, set it and forget it, perfect for busy nights tonight. Give it a Try
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Uncategorized
Cuisine: Indian
Calories: 320

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 cup diced tomatoes
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp fresh cilantro, chopped

Method
 

  1. Heat oil in a large skillet over medium-high heat for two minutes. You'll know it's ready when a drop of water sizzles on contact—this matters because you're about to unlock flavor. Toast your curry powder and cumin together for just sixty seconds, stirring constantly. I learned this the hard way after burning a batch; the goal is fragrant, not dark brown.
  2. Add your diced onion to the toasted spices and cook for three minutes until softened and fragrant. Stir in minced garlic and fresh ginger, cooking another minute. This step builds the foundation of your slow cooker chicken curry crowd recipe—rushing it results in raw garlic taste that never disappears.
  3. Transfer the onion mixture to your slow cooker along with chicken thighs, arranging them so they're mostly covered by liquid. Pour in coconut milk, chicken broth, diced tomatoes with their juice, brown sugar, salt, and black pepper. Stir gently to combine without breaking apart the chicken.
  4. Cover and cook on low for eight hours or high for four hours. The longer cook time is worth the wait because it allows the slow cooker chicken curry crowd recipe to develop deeper flavors that quick versions simply can't match. I check at the six-hour mark—chicken should shred easily with a fork.
  5. About thirty minutes before serving, taste and adjust salt. Stir in lemon juice and fresh cilantro. The lemon brightens the sauce right before the table gets it, which is why timing matters here.