Healthy slow cooker chicken curry combines classic curry spices, lean chicken, veggies, and nonfat yogurt to make a delicious, creamy curry. An easy, healthy everyday meal!
It's easy to tell you how to use a slow cooker to make chicken curry. But what about making it a healthy meal? I left out the cream, fat, but not the flavor!
I love flavorful, creamy curries — especially over a bed of basmati rice with a side of garlic naan! There's not much more that can satisfy that craving.
Some of my favorites are tikka masala, tandoori masala, and vegetable korma. I wanted to create a curry dinner that covered all my favorites. Chicken, veggies, and a drinkable sauce.
I love making Indian food at home. My other curries, like this easy one-skillet fish coconut curry, are delicious.
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Ingredients in This Recipe
To make this healthy chicken curry low-fat I knew I needed to cut out the rich meats and cream and cut down on any added sugars or rich coconut milk.
I used curry powder, onions, garlic, sweet raisins and carrots to create a delicious flavor base. I added turmeric for an extra kick of that classic curry color.
And did you know turmeric was a fantastic anti-inflammatory? It's true. Healthy bonus!
I love lean chicken breasts, but cooking them in the slow cooker is hit or miss. I knew I wanted the lean, meaty texture of chicken breasts but I added in some boneless, skinless chicken thighs too because I know they stay nice and tender in the slow cooker.
The mix is perfect. I feel like I'm getting my lean protein but have meaty goodness.
Making a creamy sauce
To achieve just enough creaminess in the sauce I added nonfat yogurt to this slow cooker chicken curry. The tang also adds to the flavor and enhances all the spiciness.
Typically curries have coconut milk, which adds the creamy silkiness and a ton of flavor. The spices add all the flavor we need here.
How to Make Slow Cooker Chicken Curry
Making Indian food in the slow cooker is a bonus. Once you have the spices in your pantry, you're good to go with just a few other ingredients!
- Add the chicken, onion, and carrots to a 6-qt slow cooker.
- Combine the curry powder, cornstarch, salt, pepper and turmeric in a small bowl and toss with chicken mixture.
- Add the cauliflower, garlic, raisins and ⅓ cup water to the slow cooker.
- Cover and cook for 4 hours on high or 8 hours on low.
- Ladle about 1 cup of the cooking liquid into a bowl and combine with the yogurt and cilantro. Then, add mixture back to the slow cooker, stirring gently (so you don't break the tender cauliflower).
Can This Recipe Be Made in an Instant Pot?
You could certainly use a multicooker for this recipe. I have not tested the timing, but all of the elements would hold up well in that style of pressure cooker. I would suggest a shorter pressure cooking time because vegetables like cauliflower and carrots will become tender quickly.
What Slow Cooker Do You Recommend?
I use my favorite slow cooker and let the healthy chicken curry simmer for several hours. I love how the flavors absorb into the chicken and veggies.
How to Serve Chicken Curry
This slow cooker Indian chicken curry is flavorful and low-calorie. It includes vitamin C-rich cauliflower, vitamin A-packed carrots and anti-inflammatory turmeric. Serve it with plenty of fresh cilantro.
You can serve this curry over whole-grain brown rice or quinoa for added fiber. That way you don't have to miss out on the rice, but you get added health benefits.
Tips for Making Slow Cooker Curry
- I recommend using a blend of boneless chicken thighs and chicken breasts to make this recipe. Thighs stay more tender than breasts as they cook low and slow in a Crockpot.
- If you're seriously opposed to having raisins or currents in your curry, you may omit them. However, they're a sweet contract to the curry sauce! If you're willing you can substitute chopped dried apricots.
- I recommend slicing the carrots and cauliflower into large chunks so that they don't overcook and turn to mush in the slow cooker.
More curry recipes
- Braised Thai Pork Curry with Broccoli
- Curry Chicken Drumsticks with Chickpeas
- Thai Shrimp Soup
- Indian Biryani with Chicken
- Curry Crap Dip
Let me know how it went!
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Healthy Slow Cooker Chicken Curry
Ingredients
- 1½ pounds chicken breasts and thighs boneless, skinless, cut into 3-inch pieces
- 1 small onion thinly sliced
- 3 carrots sliced into thick rounds
- 4 teaspoons curry powder
- 2 tablespoons cornstarch
- 1¼ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ teaspoon ground turmeric
- ½ head cauliflower cut into large florets
- 2 cloves garlic, minced
- ⅓ cup raisins
- 1¼ cups plain nonfat yogurt
- ¼ cup chopped cilantro , plus more for garnish
- Brown rice or quinoa (optional)
Instructions
- Add the chicken, onion and carrots to a 6-quart slow cooker.
- Combine the curry powder, cornstarch, salt, pepper and turmeric in a small bowl and toss with chicken mixture.
- Add cauliflower, garlic, raisins and ⅓ cup water; cover and cook 4 hours on high or 7 hours on low.
- Ladle about 1 cup of the cooking liquid into a bowl and combine with the yogurt and cilantro; add mixture back to the slow cooker, stirring gently. Season with salt as needed.
- Serve on brown rice or quinoa if desired with cilantro on top.
Notes
Nutrition
My amazing food blogger friends have slow cooker meals that will knock your socks off. Make a whole week of easy and delicious dinners with these ideas:
Slow Cooker Weeknight Lasagna
Shredded Pork Chile Verde
BBQ Pulled Pork
Crock Pot Mississippi Pot Roast Sandwiches
Spicy Honey Garlic Chicken
Low Carb Slow Cooker Meatloaf
Crock Pot French Dips
Slow Cooker Chicken & Veggie Soup
Crockpot Chicken Jambalaya
Slow Cooker Beef Tacos
Crock Pot Chicken Alfredo
Spicy Crock Pot Macaroni and Cheese
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe by Tara Teaspoon and Khalil Hymore. Photographs by Peter Ardito. Food Stylist Susan Ottaviano. Prop Stylist Michelle Wong. Originally published LHJ Feb 11.
