Crock Pot Curry Chicken with Onion and Tomato

Transform your weeknight dinner routine with this flavorful and effortless Crock Pot Curry Chicken with Onion and Tomato. Succulent, bone-in chicken thighs are slow-cooked to tender perfection in a rich, aromatic sauce made from vibrant curry powder, creamy coconut milk, fresh ginger, and warming spices like cumin and turmeric. Diced tomatoes and sautéed onions add a bright and savory depth, while garlic infuses the dish with irresistible fragrance. This hands-off slow cooker recipe requires just 20 minutes of prep before the crock pot takes over, resulting in a comforting, hearty curry that pairs beautifully with steamed rice or warm naan bread. Perfect for busy days or meal prep, this gluten-free masterpiece is finished with a sprinkle of fresh cilantro for a burst of freshness and color.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skinless)
• 1 medium yellow onion, diced
• 2 large tomatoes, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 cup coconut milk
• 1 cup chicken broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 1 tablespoon olive oil

Directions

Step 1

Heat the olive oil in a skillet over medium heat. Sear the chicken thighs on both sides for 3-4 minutes per side until golden brown. Remove the chicken and set aside.

Step 2

In the same skillet, sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and ginger, and cook for an additional minute, stirring frequently.

Step 3

Transfer the sautéed onion mixture into the crock pot. Add the diced tomatoes, curry powder, turmeric, cumin, paprika, salt, and black pepper.

Step 4

Place the seared chicken thighs in the crock pot on top of the vegetable and spice mixture.

Step 5

Pour the coconut milk and chicken broth over the chicken and gently stir to combine the liquids with the spices and vegetables.

Step 6

Cover the crock pot and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and fully cooked (internal temperature reaches 165°F).

Step 7

Once cooked, gently stir the curry to make sure the sauce is evenly combined. Taste and adjust seasoning if necessary.

Step 8

Serve the curry hot over steamed rice or with naan bread. Garnish with chopped fresh cilantro if desired.

Nutrition Facts

Serving size	(1417.8g)

Amount per serving	% Daily Value*
Calories	1218.5

Total Fat 60.0g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 376mg	0%
Sodium 7383.9mg	0%
Total Carbohydrate 55.4g	0%
Dietary Fiber 7.9g	0%
Total Sugars 31.9g
Protein 113.5g	0%

Vitamin D 20IU	0%
Calcium 194.3mg	0%
Iron 18.1mg	0%
Potassium 2575.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.4%

Protein: 37.3%

Carbs: 18.2%