Curried Chicken In A Crock Pot

Curried ChickenI made this dish for a group of friends and family who had come to Colorado to celebrate my son Trevor and his beautiful bride Anna’s wedding.  They asked me to make a curry dish that would be easy to to serve a group of people.  They had a crock pot which made it simple.  With a crock pot you can put the dish together early in the day and it will be ready for dinner.  I couldn’t believe how easy it was.  I am going to have to get a crock pot for myself at home.   

Here is a photo of us at the wedding.


Curried Chicken In A Crock Pot

Gluten Free, Dairy Free, Paleo                            PRINT RECIPE

8 servings

2 lbs boneless skinless chicken thighs, cut into chunks
1 large onion, peeled and chopped
2 red potatoes, cut into chunks
1 small sweet potato, cut into chunks
2 cloves garlic
1 Tb fresh ginger
1 15oz can tomato sauce
1 can full fat coconut milk
1 Tb curry powder
½ tsp turmeric
½ Tb garam masala
½ -1 tsp Celtic sea salt
1 ½ cups frozen peas
Cilantro for garnish

  • In a slow cooker add chicken, onion and potatoes.
  • In a blender add the garlic, ginger, tomato sauce, coconut milk, curry powder, turmeric, garam masala and ½ tsp of salt. Blend until smooth.
  • Taste for seasoning, you may want to add more curry powder or salt to taste, different curry powders have different tastes.
  • Pour the mixture over the chicken and cook on high for 4 hours or on low for 6 hours.
  • Once the chicken is cooked skim off any thin liquid on top.
  • Rinse the peas in hot water to defrost. Add to the chicken stir to heat through.
  • Serve topped with cilantro.
  • It is nice served with basmati rice and coconut yogurt.

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