Crock-Pot Chicken Curry

Crock-Pot Chicken Curry

Crock-Pot Chicken Curry

The best thing about cooking with a crock-pot is that whatever meat I’m cooking always ends up fall-off-the-bone tender. This crock-pot chicken curry is no exception – the chicken will melt in your mouth. Eat it over spaghetti squash, cauliflower rice or with my 3-ingredient paleo naan.

This chicken curry is savory and spicy and incredibly easy to make. You just add your chicken (skin removed), coconut milk, ginger, garlic, serrano pepper and spices to the pot and let it cook on low for 6-7 hours. Don’t be surprised if you don’t taste the coconut milk in this dish – I couldn’t. The garam masala flavor takes over the curry; the coconut milk helps tenderize the chicken.

Garam masala is a blend of different spices – it’s not spicy, just warming. The garam masala you typically find in Indian grocery stores includes spices like cumin, coriander, cloves, etc. Garam masala tends to vary by region – most stores carry a north Indian blend. I do have a homemade South Indian masala recipe that makes for an amazing spice rub for meat – but for this recipe, I went ahead with the store-bought garam masala to give my dish more of a north Indian flavor. Often people think Indian food is all the same but truthfully, they couldn’t be more wrong. North Indian and South Indian dishes are very, very different. My crock-pot chicken curry is an Indian fusion dish – truthfully, I made this up and it happened to turn out really well. If you’re looking for a more traditional chicken curry, then check out this recipe.

Organic meat doesn’t have to be expensive. For this dish, I used five chicken drumsticks – these cost me just 4 dollars. If you like beef, most farmers sell their grass-fed ground beef for around 5 dollars. These days, if you go to a fast food chain, you’re spending $7-8 for a “happy” meal that’ll probably leave you feeling like crap afterwards. So, instead of taking ten minutes to go through a drive-thru, take those ten minutes to prepare this meal. Then wait 6-7 hours before you eat it 😉

Crock-Pot Chicken Curry
  • 1 ½ pounds chicken drumsticks (approx. 5 drumsticks), skin removed
  • 1 (13.5 ounce) can Organic Coconut Milk
  • 1 onion, finely chopped
  • 4 cloves garlic, minced (I used my garlic press)
  • 1-inch knob fresh ginger, minced
  • 1 Serrano pepper, minced
  • 1 tablespoon Garam Masala
  • ½ teaspoon cayenne
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • salt and pepper, adjust to taste
  1. Cut around the bottom of each drumstick to cut the tendons - then use a paper towel to remove the skin from the chicken.
  2. Add the chicken and the rest of the ingredients to a slow cooker and cook on low for 5-6 hours.
  3. Watch as the tender meat barely clings to the bones… then eat :)



  1. Michele says

    Gah – I can’t imagine throwing good chicken skin away though I totally get why you’d want to do skinless with crockpot chicken.

    I love using drumsticks too. The dark meat is so tender and flavorful and super cheap! I buy at least two packages of them for our family of 3 (dinner and leftovers) and bake them at high 450 so the skin gets super crispy and delicious!


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