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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add chicken thighs, onion, red pepper, garlic, ginger, garam masala, turmeric, cumin, ground coriander, paprika, chicken stock, and coconut milk to the slow cooker.
Cook on low for 8 hours until the chicken is tender and the curry is aromatic.
Stir through the Greek yoghurt before serving.
Top with fresh coriander.
Serve with rice, naan, or poppadoms.
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Super easy, no fuss - just throw everything in and let the slow cooker do the work. One meal, everyone eats the same, and there are leftovers too.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for their tenderness and flavor.
Can I cook this on high?
Yes, you can cook on high for about 4 hours, but low and slow is recommended for best results.
Is there a substitute for coconut milk?
You can use heavy cream or a non-dairy milk alternative, but it will alter the flavor.
How can I make it spicier?
Add more paprika or a pinch of cayenne pepper for extra heat.
Can I freeze the leftovers?
Yes, this curry freezes well. Just cool completely before storing in airtight containers.
