Slow Cooker Chicken Curry

4.63 from 32 votes

This Slow Cooker Chicken Curry is super easy, packed with flavor and slimming friendly too. A truly no-fuss crockpot recipe that requires minimal prep and no browning - happy days!

Prep Time10

Cook Time3

Total Time3 10

Course: Main Course

Cuisine: British, Indian

Keyword: Slow Cooker Chicken Curry

Servings:

Calories: 331kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

2 red onions roughly chopped
5 cloves garlic
1 thump-sized piece fresh ginger
2 tbsp tomato purée (paste)
1 tbsp brown sugar or Sukrin Gold sweetener
1 tsp salt
1 tsp garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
½ tsp cayenne pepper
60 ml (¼ cup) chicken stock
2 lbs (900g) chicken thighs skinless & boneless, fat removed
5 tbsp heavy cream or fat free natural yoghurt

To serve

Salt and pepper to season
cilantro (coriander) to garnish
red pepper flakes or onion seeds
naan bread
steamed rice or pilau

Instructions

Make the curry paste. Put the onions, garlic, ginger, tomato paste, spices, seasoning and chicken stock in a mini food chopper and process until you have a smooth paste.
2 red onions, 5 cloves garlic , 1 thump-sized piece fresh ginger, 2 tbsp tomato purée (paste), 1 tbsp brown sugar , 1 tsp salt, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp paprika, ½ tsp cayenne pepper, 60 ml (¼ cup) chicken stock
Add the chicken and curry paste into the slow cooker and mix well.
2 lbs (900g) chicken thighs
Cook on HIGH for 3 hours or low for 5 without opening the lid. The chicken should be very tender at this point.
Stir in the cream or yogurt and heat through.
5 tbsp heavy cream
Check the seasoning and garnish with fresh cilantro and onion seeds. Serve over steamed rice or pilau rice with naan bread.
cilantro (coriander), Salt and pepper to season, red pepper flakes , naan bread, steamed rice or pilau

Video

Notes

To cook on the stove top

Heat a little oil or ghee in a pan and briefly brown the chicken over high heat. Add the curry paste and stir until fragrant. Stir in one cup (250ml) chicken stock and bring to a rolling boil then reduce heat to a gentle simmer. Cook for 30-45 minutes, stirring occasionally, or until the sauce is reduced.

Nutrition