This delicious slow-cooker chicken curry is inspired by Gordon Ramsay. It’s creamy, flavorful, and so easy to make with a rich blend of spices, coconut milk, and tender chicken. Perfect for a comforting dinner that practically cooks itself!
Ingredients Needed:
- 3 pounds skinless, boneless chicken breast halves
- 2 (14-ounce) cans of coconut milk
- 2 onions, diced
- 4 tablespoons tomato paste
- 4 tablespoons minced fresh garlic
- 4 tablespoons minced fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon garam masala (Optional)
- 1 tablespoon ground coriander
- 1 tablespoon curry powder
- 4 bay leaves
- 1 cinnamon stick
- salt and ground black pepper to taste
How To Make Slow Cooker Chicken Curry Recipe?
- Prepare the slow cooker: Add the chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper into the slow cooker.
- Cook the curry: Set the slow cooker to high and cook for 2 to 3 hours, or until the chicken is fully cooked and the juices run clear. Check the chicken’s internal temperature; it should reach 165°F.
- Finish the curry: Remove and discard the bay leaves and cinnamon stick. Serve hot with rice or naan bread.
Recipe Tips:
- Dice the onions finely: This helps them blend into the curry sauce better for a smoother texture.
- Don’t skip fresh ginger and garlic: These add a signature depth of flavor to the curry.
- Adjust spice levels: Add more or less curry powder based on your preferred heat level.
- Use full-fat coconut milk: It creates a richer, creamier curry compared to light versions.
- Let the flavors blend: If you have time, cook on low for 4–5 hours for an even deeper flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the chicken curry cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days.
- Freeze: Allow the curry to cool completely, then store it in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Heat the curry in a saucepan over low heat, stirring occasionally. Add a splash of water or coconut milk if the sauce is too thick.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 12g
- Cholesterol: 100mg
- Sodium: 600mg
- Potassium: 700mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 35g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Chicken And Leek Pie Recipe
- Gordon Ramsay Chicken Lasagna Recipe
- Gordon Ramsay Chicken Fried Rice Recipe
Gordon Ramsay Slow Cooker Chicken Curry Recipe
Description
This delicious slow-cooker chicken curry is inspired by Gordon Ramsay. It’s creamy, flavorful, and so easy to make with a rich blend of spices, coconut milk, and tender chicken. Perfect for a comforting dinner that practically cooks itself!
Ingredients
Instructions
- Prepare the slow cooker: Add the chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper into the slow cooker.
- Cook the curry: Set the slow cooker to high and cook for 2 to 3 hours, or until the chicken is fully cooked and the juices run clear. Check the chicken’s internal temperature; it should reach 165°F.
- Finish the curry: Remove and discard the bay leaves and cinnamon stick. Serve hot with rice or naan bread.
Notes
- Dice the onions finely: This helps them blend into the curry sauce better for a smoother texture.
- Don’t skip fresh ginger and garlic: These add a signature depth of flavor to the curry.
- Adjust spice levels: Add more or less curry powder based on your preferred heat level.
- Use full-fat coconut milk: It creates a richer, creamier curry compared to light versions.
- Let the flavors blend: If you have time, cook on low for 4–5 hours for an even deeper flavor.
Gordon Ramsay Slow Cooker Chicken Curry Recipe