We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add chicken thighs, onion, carrots, potatoes, chicken broth, garlic, ginger, curry powder, turmeric, garlic powder, onion powder, soy sauce, ketchup, Worcestershire sauce, honey, salt, and pepper to the slow cooker.
Cook on high for 4 hours until the chicken is tender and the vegetables are cooked through.
Mix cornstarch and cold water to form a slurry.
Add the slurry and the butter to the slow cooker and stir until the sauce thickens.
Want to keep this recipe for later? We can email it to you!
For a spicier curry, add a pinch of cayenne pepper.
You can substitute chicken thighs with chicken breast if preferred.
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken thighs with chicken breast if preferred.
How can I make the curry spicier?
Add a pinch of cayenne pepper for extra heat.
Can I cook this on low instead of high?
Yes, you can cook on low for 6-8 hours instead of high for 4 hours.
What can I serve with this curry?
This curry is great served over rice or with naan bread.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
