Ingredients
- 1 large onion, cut into wedges
- 3 large skinless, boneless chicken breasts, chopped
- ¼ cup butter, cut into chunks
- 5 cloves garlic, chopped
- 4 carrots, peeled and sliced
- 5 potatoes, peeled and cubed
- 1 head cauliflower, separated into florets
- 4 ½ tablespoons curry powder
- 2 tablespoons ground turmeric
- 1 tablespoon red chile flakes, or to taste
- ½ tablespoon ground ginger
- salt and ground black pepper to taste
- 4 cups chicken stock, or as needed
- 4 tablespoons all-purpose flour, or as needed
What Makes This Recipe So Great
Perfect for busy days because it’s easy to prepare and lets the slow cooker do all the work. The flavors develop beautifully over time, resulting in tender chicken and a rich, comforting sauce. It’s a great way to enjoy homemade curry without standing over the stove.
Helpful Chef Tips
- Use boneless, skinless chicken thighs for juicier and more flavorful meat.
- Stir the curry halfway through cooking if possible to ensure even flavor distribution.
- Add vegetables like potatoes or carrots at the beginning for a one-pot meal.
- Stir the curry halfway through cooking if possible to ensure even flavor distribution.
- Add vegetables like potatoes or carrots at the beginning for a one-pot meal.
Directions
Layer the onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in your slow cooker. Sprinkle the curry powder, turmeric, chile flakes, ginger, salt, and pepper over everything. Pour in enough chicken stock so most of the ingredients are covered. Set the slow cooker to Low and let it cook for about 8 hours. If you’re around, give it a gentle stir every now and then. When the cooking time is up, mix in the flour and let it simmer for another 10 to 15 minutes until the sauce thickens nicely. Serve and enjoy!
Serving Ideas
Serve this curry over steamed basmati rice or with warm naan bread to soak up the sauce. A side of fresh cucumber raita or a simple green salad can balance the spices and add a refreshing contrast.
Reheating And Storage
Allow the curry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened.
