Slow cooker chicken and cauliflower curry simmers tender chicken thighs and cauliflower florets in a fragrant, creamy coconut curry sauce. It's cozy, comforting, and nearly effortless — brown the chicken, load the pot, and come back to a house that smells incredible.
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 (3 fl oz) ghee or coconut oil, divided
• 2 lbs / 900 g (31.7 oz) boneless, skinless chicken thighs, cut into 1½-inch cubes
• 1 medium onion, chopped
• 3 cups / 300 g (10.6 oz) cauliflower florets
• 2 teaspoons dried minced garlic
• 1 tablespoon (15 ml / 0.5 fl oz) finely chopped fresh ginger
• 4 teaspoons curry powder
• 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
• ½ teaspoon ground turmeric
• 1½ teaspoons salt
• ½ teaspoon black pepper
• 1 13.6-ounce / 400 ml (13.5 fl oz) can full-fat unsweetened coconut milk
• For Garnish
• ½ cup / 55 g (1.94 oz) sliced almonds, toasted
• 2 scallions, sliced
• 1 medium tomato, chopped
• 2 tablespoons (30 ml / 1 fl oz) finely chopped fresh cilantro
Instructions
1. Grease the inside of your medium-sized slow cooker with 3 tablespoons (45 ml / 1.5 fl oz) 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 (45 ml / 1.5 fl oz) 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 (0.25 oz) (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 (0.25 oz) of net carbs per serving, this Chicken and Cauliflower Curry is a great option for a ketogenic or low-carb diet.
Pro Tips
- Don't skip browning the cubed chicken thighs first — the sear builds a deep, savory flavor base that raw chicken dropped straight into the slow cooker can't match.
- Use full-fat canned coconut milk (shake the can well) rather than the refrigerated carton kind for the richest, creamiest sauce.
- Toast the sliced almonds in a dry skillet for 3 to 5 minutes until fragrant, and add them with the scallions and tomato as a garnish right before serving.
- Stir in a few handfuls of fresh spinach or chopped kale during the last 30 minutes of cooking until wilted for an extra boost of greens.
- Serve over cauliflower rice to soak up every drop of the coconut curry sauce while keeping the whole bowl low-carb.
Frequently Asked Questions
Is chicken and cauliflower curry keto-friendly?
Yes — about 7 g net carbs per serving with 54 g fat and 30 g protein. The sauce is coconut milk-based with no flour or sugar thickeners.
Can I make this curry ahead of time?
Definitely. The flavors deepen overnight, so cooking it a day ahead actually improves it. Rewarm gently and add the fresh garnishes just before serving.
Can I use chicken breasts instead of thighs?
You can, though thighs stay juicier over the long slow cook and carry more fat for keto macros. If using breasts, watch the cook time carefully so they don't dry out.
How long do leftovers keep?
Store them in an airtight container in the refrigerator for up to 4 days, or freeze portions for up to 3 months and thaw overnight in the fridge.
Recipe card below.
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Slow Cooker Chicken and Cauliflower Curry
Ingredients
Method
- Grease the inside of your medium-sized slow cooker with 3 tablespoons (45 ml / 1.5 fl oz) of the ghee or coconut oil. This prevents sticking and adds a layer of flavor.
- In a large skillet, heat the remaining 3 tablespoons (45 ml / 1.5 fl oz) 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.
- 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.
- Once cooked, ladle the curry into individual bowls.
- Garnish generously with toasted almonds, sliced scallions, chopped tomato, and fresh cilantro before serving.
- 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.
