Can I make this curry hotter?

Yes, absolutely. Simply replace the mild curry powder with a medium or hot curry powder, or add 0.5-1 teaspoon of dried chilli flakes to the spice mixture in step 3. You can also sprinkle more chilli flakes over the finished dish if you like. Start with less and adjust to your taste preference

Is this recipe suitable for freezing?

Yes, this curry freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months in the freezer. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Add the fresh coriander garnish after reheating for best flavour

What can I use instead of baby spinach?

You can use regular spinach, kale, or other leafy greens. You could also substitute with diced peppers, peas, or cauliflower florets. Add harder vegetables earlier in the cooking process (around 1 hour before the end) so they have time to soften. Leafy greens should always be added in the final 30 minutes

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this curry and are often more flavourful. Use approximately 600-700g of boneless thighs, cut into bite-size chunks. The cooking time remains the same. Thighs are slightly more forgiving in a slow cooker and won't dry out as easily as breast meat

My Quick and Easy Chicken Curry Recipe | Perfect Family Dinner

by Kitchen Sanctuary

Chicken

Published 26 April 2026Original video

Transform your mid-week dinner routine with this quick and easy chicken curry. Packed with aromatic spices including mild curry powder, ground coriander, and cumin, this family-friendly dish delivers bags of flavour without any fuss. Naturally freezer-friendly, you can make a big batch and enjoy it fresh or save portions for later. Served with fluffy rice and fresh coriander, it's a go-to meal that everyone will love

Video thumbnail: My Quick and Easy Chicken Curry Recipe | Perfect Family Dinner

Watch: My Quick and Easy Chicken Curry Recipe | Perfect Family Dinner

Original recipe video — click to play

Original video by Kitchen Sanctuary14k likes on YouTube

20 mins

Prep time

7 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

7 hrs 20 mins

Total (Low)

Slow cooker setting:Low 7 hours or High 4 hours

Original method: 30 minutes stovetop

Ingredients

Servings:

Units:

Main

30 ml vegetable oil
For browning the meat and aromatics
500 g chicken breast, chopped into bite-size chunks
Approximately 3 breasts

Aromatics

1 large onion, peeled and finely chopped
2 garlic cloves
, minced
2 tsp ginger
, minced

Spices

30 ml mild curry powder
Use hot curry powder if you prefer more heat
15 ml ground coriander
8 ml ground cumin
5 ml paprika
3 ml ground cinnamon
3 ml salt
3 ml black pepper

Base

30 ml tomato puree
400 g finely chopped tomatoes
, tinned
160 ml chicken stock
Reduced from original 240ml for slow cooker
400 ml full fat coconut milk
, tinned

Optional

15 ml cornflour
, mixed with 30ml cold water to make a slurry(optional)
Add in final 15 minutes if thicker sauce is desired

Finish

60 g baby spinach
Add in final 30 minutes of cooking

Garnish

to taste fresh coriander
, roughly chopped or whole leaves(optional)
Garnish when serving
to taste chilli flakes(optional)
Sprinkle when serving

To Serve

boiled rice(optional)
Basmati rice recommended

Method

1
Heat the vegetable oil in a large frying pan over medium-high heat. Add the chopped chicken and cook until lightly browned on all sides, approximately 5-7 minutes. This step adds depth of flavour to your curry.
~7 mins
Tip: Browning the chicken is recommended even though the slow cooker will finish cooking it. Don't worry about cooking it through at this stage.
2
Add the finely chopped onion, minced garlic, and minced ginger to the pan. Stir and cook for 1-2 minutes until fragrant.
~2 mins
3
Stir in the mild curry powder, ground coriander, ground cumin, paprika, ground cinnamon, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
~1 min
Tip: Toasting the spices releases their essential oils and enhances the flavour of the finished curry.
4
Add the tomato puree and stir well, mixing it through the spiced mixture for 30 seconds.
0
5
Transfer the browned chicken and aromatics mixture to your slow cooker. Add the tinned chopped tomatoes, chicken stock, and coconut milk. Stir well to combine all ingredients.
~3 mins
Tip: Make sure to scrape any browned bits from the bottom of the frying pan into the slow cooker for maximum flavour.
6
Cover the slow cooker and cook on Low for 7 hours or on High for 4 hours. The curry should be gently simmering and the chicken should be tender and cooked through.
~7 hrs
Tip: Low setting is recommended for best texture and flavour development.
7
About 30 minutes before the end of cooking time, add the baby spinach. Stir it in and allow it to wilt.
0
Tip: Adding spinach towards the end preserves its vibrant colour and nutritional value.
8
If you prefer a thicker sauce, mix the cornflour with cold water to create a slurry. Stir this into the curry in the final 15 minutes of cooking.
~15 mins
Optional step
Tip: This step is optional. The curry will have a lighter consistency without the cornflour slurry.
9
Taste and adjust seasoning as needed. Serve the curry hot over boiled rice, garnished with fresh coriander and a sprinkle of chilli flakes.
~2 mins
Tip: Allow the curry to rest for a few minutes before serving to let the flavours settle.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. Simply replace the mild curry powder with a medium or hot curry powder, or add 0.5-1 teaspoon of dried chilli flakes to the spice mixture in step 3. You can also sprinkle more chilli flakes over the finished dish if you like. Start with less and adjust to your taste preference

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