Slow Cooker Curry Chicken with Turmeric Rice

Today’s dish is an easy to make crowd pleaser. Slow cookers make life so easy; put it on in the morning and don’t think about it until almost dinner time.  My slow cooker curry chicken is flavorful with tomato, curry, turmeric, cilantro and lime juice with a dab of honey for sweetness.

Carol's Kitchen Red Fruit

Turmeric infused rice topped with curry chicken and dribbled with curry sauce will wake up your taste buds and have you begging for more.  It is a great comfort food anytime but especially when the cold weather arrives in the next few months. I’m using chicken legs which is also an economical main course when you have a crowd.

Slow Cooker Curry Chicken with Turmeric Rice

Use organic when available, serves 8


Slow Cooker Curry Chicken With Turmeric Rice

Turmeric infused rice topped with curry chicken and dribbled with curry sauce will wake up your taste buds and have you begging for more.  It is a great comfort food anytime.
Course Main Course
Cuisine Indian
Keyword chicken & rice, crock pot chicken, crock pot curry chicken, curry chicken, slow cooker curry chicken
Servings 8



  • 5 lb (2.5 kg) chicken legs or parts of choice
  • 1/4 cup fresh lime juice 
  • 1/2 tsp honey
  • 3 tbsp tomato paste
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • 2 tsp cumin
  • 1/2 tsp ground ginger
  • 1 tbsp olive oil
  • 1 cup fresh cilantro
  • salt and pepper to taste


  • 1 cup Basmati rice
  • 1 tsp olive oil
  • 1 tsp turmeric
  • 1 shallot chopped
  • 3/4 cup coconut milk
  • salt and pepper


  •  Sprinkle chicken with salt and pepper
  • Combine all chicken ingredients except chicken and oil in large bowl
  • Stir well and set aside
  • Heat olive oil over medium heat
  • Brown chicken in batches about 5 minutes per batch
  • Place browned legs in bowl with sauce and toss to coat
  • Place legs in 4 1/2 quart slow cooker set on low heating
  • Cook for 7 hours
  • Heat 1 teaspoon oil over medium heat
  • Add turmeric and shallot to pan
  • Stir occasionally until shallot begins to soften (about 1 minute)
  • Add coconut milk and 1 cup water
  • Bring to a boil
  • Stir in rice
  • Bring to a boil again
  • Reduce heat and cover with lid
  • Cook until rice is just tender about 12 to 14 minutes
  • Fluff with fork just before servings
  • Remove legs to platter
  • Transfer sauce to gravy boat
  • Serve chicken hot with turmeric rice, sauce, and lime wedge


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

24 thoughts to “Slow Cooker Curry Chicken with Turmeric Rice”

  1. This chicken looks delicious. I love slow cooker recipes. I saw your blog on the Monday Morning Blog Club. I have a link up on Wednesdays that you’re welcome to link up with if you like.
    x, Julie |

  2. Sounds tasty! Thanks so much for linking up with me at #AThemedLinkup 12 for Crock Pot and Instant Pot Recipes, open February 28 to March 10. All entries shared on social media if share buttons installed.

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