If you’re looking for a kid-friendly curry that’s easy, mild, and made in the slow cooker, this is it.
This slow cooker chicken curry is the one I make for new mums, sick friends, and any time I want guaranteed clean plates. There’s no chilli (unless you add it at the end), it’s got a gorgeous texture — not sloppy! — and it’s always a hit with kids.
It’s packed with real ingredients, budget-friendly, and perfect for freezing.
A no-fuss dinner that actually gets eaten? Tick ✔️
Let's make a batch...
I’m a massive fan of my slow cooker. I use it for dinner almost every night (seriously—check out my Slow Cooker Course for a full month of set-and-forget meals).
This recipe couldn't be easier, no need to even sear or chop the chicken, in it goes to the cooker...
Then in with all the other ingredients. It is nothing fancy here, just get it all in.
Then give it a good stir before popping the lid on to cook.
When the time is up, pull the chicken from the cooker (or a separate bowl) It will fall apart so easily.
Then top with your greens and nuts.
Cook some rice and enjoy this SO EASY, so yum, curry that little and big kids will love.
Healthy Slow Cooker Chicken Curry
- Total Time: 6 hours 5 minutes
Description
A healthy slow cooker chicken curry the kids will love. I often dump everything in the slow cooker and run on to a day of work because it doesn't matter if you can't turn the cooker off after 6-hours. I've cooked it up to 9-hours and it's been fine.
Ingredients
- 1 tbsp curry powder
- 2 tspn turmeric powder
- 1 tspn ground fennel
- 1 tspn brown mustard seeds
- 4 tbsp chopped curry leaves, fresh or dried
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh grated ginger
- 1 cup desiccated coconut
- 2 tomatoes, cubed
- 1 x 400ml coconut milk
- 1kg chicken thighs or breasts
- 2 carrots, roughly chopped
- 1 small eggplant, roughly chopped
- TO SERVE
- 2 handfuls sugar snap peas, sliced
- 1 cup rice, cooked
- 1/2 cup toasted almond slivers
Instructions
- If you have time, brown off the onions and garlic with all the herbs. I do that in ghee for about 5-minutes. Then into the slow cooker with everything else and let it cook on low for 6-hours. high for 3-hours, or the pressure cooker for 16-mins. It can cook longer, so don't fear the keep warm method going on.
- When the curry is cooked, pop the rice on to cook in the broth. Then, stir through the sugar snap peas so that the curry has a lovely texture.
- Toast the almonds and use those to sprinkle over the top of the curry.
- We love curry as is, but maybe a bag of papadams or a naan bread on the side would get the kids over the line.
Notes
- I often make this spice mix up and freeze it with the chicken in bags in the freezer. That way I can just dump it (sometimes frozen) straight in the slow cooker.
- Vegetarian: Sub the chicken for pumpkin and add a tin of chickpeas to the slow cooker when it's nearly done.
- SLOW COOK - LOW : 6 HOURS
- SLOW COOK - HIGH: 3 HOURS
- PRESSURE COOK: 30 MINS WITH 1/4 TIN OF THE COCONUT MILK
- Prep Time: 5
- Cook Time: 360
Nutrition
- Serving Size: 8
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0
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