Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Trim chicken thighs and cut into bite-sized pieces.
- Sauté onions, garlic, and ginger until fragrant.
- Stir in curry powder and toast for a minute.
- Combine sautéed mixture with chicken, coconut milk, diced tomatoes, chicken broth, and soy sauce in a slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Cook egg noodles according to package instructions 30 minutes before serving.
- Serve chicken curry over noodles and garnish with cilantro.
Notes
- For a spicier curry, add chili powder or fresh chilies.
- This recipe is great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten-Free