There’s nothing quite like coming home to the incredible aroma of a curry simmering away, and this Slow Cooker Chicken and Cauliflower Curry delivers that cozy comfort with minimal effort. We’re talking incredibly tender chicken thighs and perfectly cooked cauliflower florets, all bathed in a rich, fragrant, and creamy coconut curry sauce. The best part? The toppings! Set up a toppings bar with toasted almonds, fresh scallions, juicy tomatoes, and bright cilantro, and let everyone customize their own perfect bowl. It’s a guaranteed family favorite!
Ingredients
• 6 tablespoons / 90 ml ghee or coconut oil, divided
• 2 lbs / 900 g boneless, skinless chicken thighs, cut into 1½-inch cubes
• 1 medium onion, chopped
• 3 cups / 300 g cauliflower florets
• 2 teaspoons dried minced garlic
• 1 tablespoon finely chopped fresh ginger
• 4 teaspoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 1 13.6-ounce / 400 ml can full-fat unsweetened coconut milk
• For Garnish
• ½ cup / 55 g sliced almonds, toasted
• 2 scallions, sliced
• 1 medium tomato, chopped
• 2 tablespoons finely chopped fresh cilantro
Instructions
1. Grease the inside of your medium-sized slow cooker with 3 tablespoons of the ghee or coconut oil. This prevents sticking and adds a layer of flavor.
2. In a large skillet, heat the remaining 3 tablespoons of ghee over medium-high heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes. Transfer the seared chicken to the prepared slow cooker, then add the chopped onion and cauliflower florets.
3. Sprinkle the minced garlic, ginger, curry powder, cumin, turmeric, salt, and pepper over the in the slow cooker. Pour the coconut milk over everything and give it a gentle stir to combine. Secure the lid and cook on LOW for 5 to 7 hours, or until the chicken is tender and cooked through.
4. Once cooked, ladle the curry into individual bowls. Garnish generously with toasted almonds, sliced scallions, chopped tomato, and fresh cilantro before serving.
Nutritional Information
• Per Serving: 627 Calories
• Fat: 54 g (77%)
• Net Carbs: 7 g (4%)
• Protein: 30 g (19%)
Pro Tips
• To easily toast almonds, spread them in a single layer in a dry skillet over medium heat. Cook, stirring frequently, for 3-5 minutes until they are fragrant and lightly golden.
• Don’t skip browning the chicken! This step creates a deep, savory flavor base that you won’t get from just adding raw chicken to the slow cooker.
• For the richest, creamiest sauce, be sure to use full-fat, canned coconut milk, not the refrigerated kind in a carton. Shake the can well before opening.
• A few handfuls of fresh spinach or chopped kale can be stirred in during the last 30 minutes of cooking until wilted for an extra boost of greens.
FAQ
Q: Is it necessary to brown the chicken before slow cooking
A: Yes, we highly recommend browning the chicken before adding it to the slow cooker. This step is crucial for developing a deep, savory flavor base for the curry that you won’t achieve by adding the chicken raw.
Q: What kind of coconut milk is best for this curry
A: For the richest and creamiest sauce, it’s essential to use full-fat, unsweetened coconut milk from a can. Refrigerated coconut milk from a carton is much thinner and will not produce the same creamy consistency.
Q: How can I add more greens to this chicken curry
A: For an extra boost of nutrients, you can stir in a few handfuls of fresh spinach or chopped kale during the last 30 minutes of cooking. Cook just until the greens have wilted into the sauce.
Q: Is this slow cooker chicken curry keto-friendly
A: Yes, with only 7 grams of net carbs per serving, this Chicken and Cauliflower Curry is a great option for a ketogenic or low-carb diet.
