I still remember the first time I made Jamie Oliver’s Slow Cooker Chicken Curry. It was one of those busy weeks where I barely had time to cook, but I was craving something rich, flavorful, and homemade. I came across this slow cooker version of chicken curry and decided to give it a try. I prepped everything early in the morning, let the slow cooker do its thing during the day, and by dinner time, the kitchen smelled absolutely heavenly.
The moment I lifted the lid, I knew I had found a new favorite. The chicken was incredibly tender, the sauce was thick and aromatic, and the flavors had developed beautifully over the hours. That night, I served it with fluffy rice and warm naan, and everyone around the table went silent after the first bite. It was that good.
What I love most about this recipe is that it delivers bold, authentic flavors without needing a lot of fuss. Jamie Oliver has a knack for creating dishes that are both simple and deeply satisfying, and this one is no exception. Plus, since it uses the slow cooker, it’s perfect for days when you want a hot meal ready without spending hours at the stove.
Since then, this curry has become a regular feature in my kitchen. Whether I’m cooking for family, having a few friends over, or just making a comforting meal for myself, it always hits the spot. I’ve made a few small adjustments over time and even tried a couple of variations, but the original version is still the one I come back to most.
Let me walk you through how to make this incredible curry at home. I’ll share the ingredients, step-by-step instructions, tips, and everything else you need to make it a success in your own kitchen.
What is Jamie Oliver Slow Cooker Chicken Curry?
Jamie Oliver’s Slow Cooker Chicken Curry is a rich, comforting dish made with tender pieces of chicken simmered in a flavorful curry sauce. It features a blend of warm spices, garlic, ginger, tomatoes, and creamy coconut milk, all slowly cooked to perfection. The long, gentle cooking process helps the flavors meld together beautifully while keeping the chicken juicy and soft. It’s one of those meals that tastes like it’s been simmering for hours, because it has.
Why you should try this recipe?
You should try this recipe because it’s incredibly easy, hands-off, and delivers restaurant-quality results with very little effort. It’s perfect for busy days when you want to come home to a hearty, aromatic meal. Plus, it’s versatile and family-friendly, so everyone at the table can enjoy it. If you love Indian-inspired curries but don’t want to spend hours cooking, this slow cooker version is just the thing for you.
Ingredients needed to make Jamie Oliver Slow Cooker Chicken Curry
Here’s what you’ll need:
For the curry:
-
6 boneless, skinless chicken thighs or breasts, cut into chunks
-
2 medium onions, finely chopped
-
3 garlic cloves, minced
-
1 tbsp fresh ginger, grated
-
2 tbsp curry powder (mild or medium, based on preference)
-
1 tsp ground cumin
-
1 tsp ground coriander
-
1 tsp turmeric
-
1 tsp paprika
-
400g can chopped tomatoes
-
200ml coconut milk
-
1 tbsp tomato purée
-
1 green chili (optional), sliced
-
Salt and pepper to taste
-
A handful of fresh coriander, chopped (for garnish)
-
1 tbsp vegetable oil (for sautéing)
Instruction to make Jamie Oliver Slow Cooker Chicken Curry
-
Sauté the aromatics. In a frying pan, heat the oil over medium heat. Add the chopped onions and cook for about 5 minutes until soft and golden.
-
Add garlic and ginger. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
-
Toast the spices. Add the curry powder, cumin, coriander, turmeric, and paprika to the pan. Stir well to coat the onions and toast the spices for 1 minute.
-
Add tomato paste and tomatoes. Stir in the tomato purée and chopped tomatoes, allowing the mixture to simmer for 2 to 3 minutes.
-
Transfer to slow cooker. Pour the onion and spice mixture into the slow cooker. Add the chicken chunks and toss them in the sauce.
-
Add liquids. Pour in the coconut milk and stir everything together. Add sliced green chili if using, and season with salt and pepper.
-
Slow cook. Cover with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
-
Finish and serve. Garnish with fresh coriander just before serving. Give it a stir and adjust the seasoning if needed.
Jamie Oliver Slow Cooker Chicken Curry
Equipment
- Slow cooker
Ingredients
For the curry:
- 6 boneless skinless chicken thighs or breasts, cut into chunks
- 2 medium onions finely chopped
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp curry powder mild or medium, based on preference
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 400 g can chopped tomatoes
- 200 ml coconut milk
- 1 tbsp tomato purée
- 1 green chili optional, sliced
- Salt and pepper to taste
- A handful of fresh coriander chopped (for garnish)
- 1 tbsp vegetable oil for sautéing
Instructions
- Sauté the aromatics. In a frying pan, heat the oil over medium heat. Add the chopped onions and cook for about 5 minutes until soft and golden.
- Add garlic and ginger. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Toast the spices. Add the curry powder, cumin, coriander, turmeric, and paprika to the pan. Stir well to coat the onions and toast the spices for 1 minute.
- Add tomato paste and tomatoes. Stir in the tomato purée and chopped tomatoes, allowing the mixture to simmer for 2 to 3 minutes.
- Transfer to slow cooker. Pour the onion and spice mixture into the slow cooker. Add the chicken chunks and toss them in the sauce.
- Add liquids. Pour in the coconut milk and stir everything together. Add sliced green chili if using, and season with salt and pepper.
- Slow cook. Cover with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
- Finish and serve. Garnish with fresh coriander just before serving. Give it a stir and adjust the seasoning if needed.
Notes
Nutritional value
Per serving (based on 6 servings):- Calories: ~400
- Fat: 22g
- Carbohydrates: 12g
- Protein: 30g
- Fiber: 3g
- Sodium: 450mg
What goes well with Jamie Oliver Slow Cooker Chicken Curry
This curry goes beautifully with basmati rice or jasmine rice. I also love pairing it with warm naan bread or chapatis to scoop up the thick, flavorful sauce. A side of cucumber raita or a crisp kachumber salad adds a refreshing touch. If you want a heartier meal, try serving it with lentil dal or roasted vegetables.
My tips to make the best Jamie Oliver Slow Cooker Chicken Curry
-
Sear the chicken before adding it to the slow cooker if you want extra depth of flavor.
-
Use full-fat coconut milk for a creamier, richer sauce.
-
Adjust the spice level to your taste. Add chili flakes or fresh chili for more heat.
-
Let it rest for 10 minutes after cooking to allow the flavors to settle.
Easy variations of Jamie Oliver Slow Cooker Chicken Curry
-
Add vegetables like spinach, peas, or sweet potatoes to bulk up the curry.
-
Use turkey or lamb instead of chicken for a different protein.
-
Try a dairy-free version by omitting cream or yogurt-based additions and sticking with coconut milk.
-
Make it vegetarian by using chickpeas or paneer instead of meat.
Best way to store Jamie Oliver Slow Cooker Chicken Curry
Once cooled, store the curry in an airtight container in the fridge for up to 3 days. It tastes even better the next day as the flavors continue to develop. You can also freeze it for up to 2 months. Just defrost overnight in the fridge and reheat on the stove or in the microwave until piping hot.
Nutritional value
Per serving (based on 6 servings):
-
Calories: ~400
-
Fat: 22g
-
Carbohydrates: 12g
-
Protein: 30g
-
Fiber: 3g
-
Sodium: 450mg
These values are approximate and may vary based on specific ingredients used.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works well, though it may be slightly less juicy than thighs.
Is this curry spicy?
It depends on the curry powder and whether you add chili. You can adjust the heat to suit your taste.
Can I cook it on high instead of low?
Yes, you can cook it on high for 3 to 4 hours instead of low for 6 to 7 hours.
Can I skip sautéing the onions and spices?
Technically yes, but it adds a lot of depth and richness to the final dish.
Can I make this curry ahead of time?
Absolutely. It stores and reheats beautifully, making it perfect for meal prep.
Conclusion
This Jamie Oliver Slow Cooker Chicken Curry has become one of my absolute favorite meals to make and share. It’s not just the incredible flavor or the tender chicken that makes it special. It’s the convenience of knowing that after a little prep in the morning, I can go about my day and still come home to a meal that smells and tastes like I’ve been cooking for hours.
The first time I made this curry, I remember thinking how wonderfully stress-free it felt. No last-minute scrambling, no long list of complicated steps. Just simple ingredients, thoughtfully combined, and left to simmer into something magical. I’ve served it at dinner parties, taken it to potlucks, and even brought leftovers to work for lunch. Each time, it’s received compliments, and someone always asks for the recipe.
Over time, I’ve tried a few different twists. Sometimes I’ll add spinach at the end for color and nutrition. Other times, I’ll mix in roasted cauliflower or serve it with a squeeze of fresh lime. But the heart of the recipe never changes. It’s flavorful, reliable, and always satisfying.
If you’ve been looking for a curry recipe that’s packed with flavor, easy to make, and perfect for busy days, this one is for you. Whether you’re cooking for your family, your friends, or just yourself, I truly believe this dish has the power to bring people together around the table.
So go ahead and give it a try. Let the slow cooker do the work while you enjoy the aroma filling your kitchen. And when you sit down to eat, I hope you love it as much as I do. This curry has found a permanent place in my kitchen, and I think it just might do the same in yours.
