Slow Cooker Chicken Curry: A Flavorful One-Pot Meal

Serving: Pair this curry with basmati rice, quinoa, or cauliflower rice for a lower-carb option. Add a side of yogurt or cucumber raita to balance the spices.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooled curry in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Variations
Vegetable Additions: Add diced potatoes, carrots, or bell peppers for a heartier curry.
Creamy Variation: Stir in 1/2 cup of heavy cream or Greek yogurt at the end for a creamier texture.
Vegan Option: Replace chicken with chickpeas, tofu, or cauliflower and use vegetable stock.
Spice Adjustment: Adjust cayenne or curry powder to make it milder or spicier according to your preference.
FAQ
1. Can I use chicken with bones?
Yes, bone-in chicken adds extra flavor. Remove the bones before serving if desired.

2. What type of curry powder is best?
Use a mild or medium curry powder based on your spice tolerance. Garam masala can be added for extra depth.

3. Can I skip sautéing the onions and spices?
Sautéing enhances the flavors, but you can skip this step to save time. The slow cooker will still blend the flavors well.

4. How can I thicken the curry?
If the curry is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry. Cook on high for 15 minutes to thicken.

5. Can I make this curry dairy-free?
Yes, the recipe is already dairy-free if you use coconut milk.

Slow Cooker Chicken Curry is an easy, hands-off way to enjoy a delicious and aromatic dish. Whether you’re a curry enthusiast or a novice, this recipe guarantees a comforting and satisfying meal!