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Slow cooker chicken curry served over steamed rice in a black bowl with lemon wedges.
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4.84 from 131 votes

Slow Cooker Chicken Curry

This slow cooker chicken curry is inspired by Indian flavours and is the perfect dinner recipe. The chicken is juicy, the gravy is luscious and not watery, and its fantastic served with rice or naan bread. It's incredibly easy, with minimal prep, while being gluten free and kid friendly too. Watch Recipe Video above.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 portions
Author: Richa

Equipment

  • Slow Cooker

Ingredients

  • 1 tablespoon Oil
  • 1 cup Onions finely chopped
  • 1 tablespoon Garlic minced
  • 7-8 Baby Potatoes cut into half (or 2 large potatoes, diced into 1 inch pieces)
  • 685 grams Chicken Thighs skinless and boneless , cut into 1 inch pieces
  • 1 Bayleaf
  • 2-3 Cloves
  • 6-8 Peppercorns whole
  • 1 Green Chilli finely chopped (or Serrano Pepper)
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Red Chilli Powder or chilli flakes
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala Powder
  • 1 teaspoon Salt
  • 1 cup Tomato Puree
  • 1/2 cup Water
  • 1 tablespoon Butter
  • Chopped coriander for topping

Instructions

  • Heat oil in a pan and add chopped onions and minced garlic. Saute for 3-4 minutes till the onions soften. Transfer this mixture to the slow cooker along with all the other ingredients. Mix well.
  • Cover and cook on high for 3.5-4 hours or low for 6 hours. Once the chicken curry is cooked, mix in the chopped coriander and serve hot on top of steamed rice or with some butter naan.

Video

Notes

  1. Chicken Thighs vs. Breasts: I recommend chicken thighs for this recipe because they don't dry out and retain their juiciness in the slow cooker. You can also use bone-in chicken thighs for this recipe. If you insist on using chicken breasts, keep them whole and once the curry is cooked, use a fork to shred the chicken in the slow cooker.
  2. Butter: Butter adds an extra layer of flavor and the fat keeps the chicken curry from drying out. You can also stir in some cream or coconut milk in the end in this recipe.
  3. Spices: The blend of coriander powder, turmeric, chilli powder and garam masala is powerful, and adds tons of flavor. Chilli powder can be swapped with paprika or cayenne pepper in this recipe. You can also swap these spices for two tablespoons generic curry powder.

Nutrition

Calories: 374kcal | Carbohydrates: 20g | Protein: 21g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 540mg | Potassium: 771mg | Fiber: 4g | Sugar: 4g | Vitamin A: 474IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 2mg