Chicken Curry Soup (Slow Cooker Recipe)

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Chicken curry soup is one part spicy curry and one part chunky chicken soup. It’s comforting on a rainy day and good for a weeknight.

You can enjoy this as is for a low-carb or keto eating plan, or you can serve this over rice for a regular meal.

An overhead view of a white bowl of chicken curry soup, and yellow onion, a jar of curry powder and a wooden spoon laying on a red surface.

This soup has lots of flavor, but I don’t add any salt during the cooking process. (None called for in the recipe). So you’ll want to add salt to taste at the end. It truly brings out all the flavors of the spices and chicken.

What Can You Add To Curry Chicken Soup For More Flavor?

While I find these spices to be perfect for the dish, others who love a very spicy curry may find it to be a bit mild. I recommend making the recipe as is, and if it’s too mild (after adding salt), you can stir in more spices to taste. Any of the spices can be increased to taste. Just make sure you stir well while the soup is still hot so they get properly incorporated into the soup.

A side view of a white bowl filled with chicken curry soup. A wooden spoon rests to the left of the bowl.

What Do You Serve With Chicken Curry Soup?

Pretty much any Indian side dish will work well here. Three options I think would work best are:

Recipe Variations

If you want to round out this soup a bit more, you can add any of the following:

  • 1 cup chopped carrots
  • 1 cup peas
  • 1 cup chopped red bell peppers
  • 1 cup of any other veggies you think you would like in an Indian dish, such as potatoes or sweet potatoes.
  • Use chicken breasts instead of chicken thighs
  • Use shrimp in addition to, or in place of, chicken
  • Fresh lime juice for garnish (lime wedges)
  • Fresh cilantro for garnish
  • Red pepper flakes for extra spice
  • 2 teaspoons to 2 tablespoons ground turmeric, depending on your tastes.
  • If you want this to be soupier, simply add chicken broth.
A low angle shot of a white bowl filled with chicken curry soup.

What Is Curry Soup Made Of?

Boneless, skinless chicken thighs – Trim off any fat you don’t want.

Coconut milk – Make sure it’s full-fat.

Canned coconut cream – no sugar added, optional addition if you are following a keto eating plan.

Riced cauliflower – I used the frozen stuff.

Canned diced tomatoes – No sugar added.

Yellow onion – This is about 1 medium onion. Peel and chop.

Garlic cloves – You can mince or press these. You can also use more if you wish.

Fresh minced ginger – Peel it, then mince it. The peel is edible, but I find it’s better without the peel in this recipe.

Red curry paste – I used the Thai Kitchen brand. It’s tasty and has a clean ingredient list.

Curry powder

Garam masala

Ground coriander

How To Make Chicken Curry Soup

Chop the onion, then mince the ginger and press the garlic.

Chopped onions on a wooden cutting board.
Pressed garlic and minced, fresh ginger on a wooden cutting board.

If you are using a slow cooker, do the next steps in a large pot on your stovetop.

If you are using an Instant Pot or Ninja Foodie, you can do this directly in the appliance insert on the “Sauté” setting.

Melt the coconut oil.

A tablespoon of coconut oil in a pot in preparation for making chicken curry soup.

To the heated coconut oil, add the onion and sauté them until they are translucent. Then add the ginger and sauté for another minute or two before finally adding the garlic. Stir for about 1 minute after adding the garlic. Then add the chicken thighs.

Onions sautéing in a pot.
Stirring red curry paste into chicken, onions, ginger and garlic in a pot.
Minced ginger and pressed garlic added to onions in a pot.
Spices added to raw chicken in a pot.
Chicken added to onions, garlic and ginger in a pot.
Diced tomatoes added to chicken and spices in a slow cooker.

You only want to brown the thighs lightly, then add the curry paste, and spices, stirring each time, and finally, add the tomatoes.

If you have done everything up to this point in a pot, you’ll want to transfer everything now to your slow cooker. Add the coconut milk coconut cream (if using) and finally the riced cauliflower. (It’s fine if it’s frozen).

Coconut milk added to chicken thighs in a slow cooker.
Coconut cream added to a slow cooker with chicken and other ingredients.
Riced cauliflower added to a slow cooker with chicken thighs and other ingredients.

If using a slow cooker, set the heat to low and cook for 4-6 hours. The chicken should easily fall apart when it’s done, making it quite simple to shred it.

If using an Instant Pot or Ninja Foodi, set it to pressure cook on high for 20-25 minutes.

Setting time and temperature on a slow cooker to cook the chicken curry soup.

Serve as is, or serve over rice.

An overhead view of a white bowl filled with chicken curry soup. A jar of curry spice lays on it's side next to the bowl.

How To Store Chicken Curry Soup

This will store well in an airtight container in the refrigerator for up to 3 days.

Freezing

If packed well, this will keep in the freezer for up to 4 months.

Reheating

From frozen: Thaw in the fridge for 24 hours before heating.

From cold: Warm this in a pot on your stovetop, or heat it in a microwave-safe bowl in your microwave.

Recipe Supplies

For this recipe, you’ll want either a slow cooker, a Ninja Foodie, or an Instant Pot. You can find any of these on Amazon by clicking one of the images here. (Affiliate links)

Slow cooker sold on Amazon. (Affiliate link)
Ninja Foodi sold on Amazon. (Affiliate link)
Instant Pot sold on Amazon. (Affiliate link)

More Healthy Curry Recipes

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Chicken Curry Soup Recipe Card + Video

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An overhead view of a white bowl of chicken curry soup, and yellow onion, a jar of curry powder and a wooden spoon laying on a red surface.

Chicken Curry Soup Recipe

Delicious curry loaded with riced cauliflower and chicken.
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Course: Main Course
Cuisine: Asian, Indian, Thai
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 13 servings
Calories: 403kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • 1 Slow Cooker (or Instant Pot/Ninja Foodi)

Ingredients

  • 1 tbsp. coconut oil
  • 1 cup chopped yellow onion
  • 2 tbsp. fresh, minced ginger
  • 6 large garlic cloves (minced)
  • 1 tbsp. red curry paste
  • 2 tbsp. curry powder
  • 1 tbsp. garam masala
  • 1 tbsp. ground coriander
  • lbs. chicken thighs
  • 30 oz. canned full-fat coconut milk
  • 6 oz. canned coconut cream (no sugar added, optional if following a keto eat plan)
  • 28 oz. canned diced tomatoes
  • 12 oz. package frozen riced cauliflower
  • salt to taste

Instructions

  • Chop the onion, then mince the ginger and press the garlic.
    Pressed garlic and minced, fresh ginger on a wooden cutting board.
  • If you are using a slow cooker, do the next steps in a large pot on your stovetop.
    If you are using an Instant Pot or Ninja Foodie, you can do this directly in the appliance insert on the "Sauté" setting.
    Melt the coconut oil.
    A tablespoon of coconut oil in a pot.
  • To the heated coconut oil, add the onion and sauté them until they are translucent. Then add the ginger and sauté for another minute or two before finally adding the garlic. Stir for about 1 minute after adding the garlic. Then add the chicken thighs.
    Chicken added to onions, garlic and ginger in a pot.
  • You only want to brown the thighs lightly, then add the curry paste, and spices, stirring each time, and finally, add the tomatoes.
    Diced tomatoes added to chicken and spices in a slow cooker.
  • If you have done everything up to this point in a pot, you'll want to transfer everything now to your slow cooker. Add the coconut milk coconut cream (if using) and finally the riced cauliflower. (It's fine if it's frozen).
    Riced cauliflower added to a slow cooker with chicken thighs and other ingredients.
  • If using a slow cooker, set the heat to low and cook for 4-6 hours. The chicken should easily fall apart when it's done, making it quite simple to shred it.
    If using an Instant Pot or Ninja Foodi, set it to pressure cook on high for 20-25 minutes.
    Setting time and temperature on a slow cooker.
  • Serve as is, or serve over rice.
    An overhead view of a white bowl filled with chicken curry soup. A jar of curry spice lays on it's side next to the bowl.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 403kcal | Carbohydrates: 9g | Protein: 17g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 173mg | Potassium: 607mg | Fiber: 2g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 4mg

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