This slow cooker Indian chicken curry recipe, aka crockpot chicken curry, is a simple and easy recipe with only ten minutes of hands-on work and a few hours of slow cooking. This beautiful deep red curry is flavored with aromatic Indian spices and can be served over a bowl of rice or with a simple crusty bread.
Growing up in an Indian household, chicken curry was just part of life—fragrant spices, simmering pots, and someone always standing over the stove making sure nothing burned. These days, life looks a little different. I’m juggling work, content, kids, and let’s be honest—no one’s got time to hover over a stovetop for an hour.
That’s why I love this slow cooker chicken curry. It gives me all the warm, familiar flavors I grew up with—tender chicken, bold spices, and a rich, comforting sauce—but with a fraction of the effort. I just throw everything into the slow cooker in the morning, and by dinner, it tastes like I’ve been cooking all day.
It’s the kind of meal that brings me back home… even if I made it in between emails and laundry.
Why make this curry
- You won’t find a curry recipe easier than this. No pre-cooking or sauteing is needed. Just add everything to the slow cooker and go about your day.
- While we have some wonderful Indian spices, the deep color of this curry comes from the sweet smoked paprika and tomato paste. The dish is not spicy, but you can certainly replace some of the paprika with cayenne.
- I have always cooked this over the stovetop, but now that I have a slow cooker, I often use it for this, too. The advantage of a slow cooker is that you can leave it unattended. The downside is that it prevents the liquid from evaporating, giving you more gravy, which works better with basmati rice.
- Below, I have given you both methods for the slow cooker and the stovetop in a large skillet or Dutch oven, which I hope will encourage you to try this recipe.
Ingredients and substitutes
- Chicken Thighs/Legs – When cooking in a slow cooker, it’s best to use cuts that will endure the long cooking time. Personally, I do not like using breasts for curries or slow cooking. Today, I have bone-in skinless chicken thighs and legs.
- Spices – coriander, cumin, turmeric, and cayenne have become common spices to have in every kitchen. Curry powder is usually an Indian spice blend and can be used as a substitute. If you have curry powder and prefer to use that instead of these, then add 2 tbsp of store-bought curry powder and 1 tsp of smoked sweet paprika instead of the spice mix. Note that the curry powder and paprika will influence the color of the curry.
- Garam masala – is made with warm spices like cloves, cinnamon stick, cardamom, and
- Yogurt – I love adding yogurt to my chicken curry as it is a natural meat tenderizer. You can also use a little heavy cream at the end of cooking. If you need a non-dairy or parve’ chicken curry, please substitute the yogurt with the same amount of coconut milk.
- Lemon juice – You can use lemon or lime juice in this curry. My mom used to use fresh tamarind, which added a nice sweet tang.
- Tomatoes – You can use fresh chopped tomatoes, of course. I love the sweetness and color you get from tomato paste.
- Stock/broth – You can use water, but I think chicken stock or chicken broth adds more flavor.
- Herbs – You can add additional fresh cilantro and fresh parsley when cooking on a stovetop, but in a slow cooker, I only garnish with fresh herbs at the end.
- Optional ingredients
- Potato – You can add chopped potato cubes to the curry during the final hour of cooking. This also helps soak up excess moisture during the cooking process.
- Veggies – Apart from potatoes, you can add veggies like carrots, parsnips, and turnips. However, note that these will absorb some of the sauce’s flavors.
Step-by-step: Indian chicken curry
- Prep – Thaw the chicken for at least an hour before cooking. Pat dry with a clean paper towel.
Pro tip – Frozen or wet chicken will result in too much liquid in the finished dish
Slow cooker
- Combine – In the bowl of a slow cooker or crockpot, add the oil, garlic, ginger, onion, spices, seasoning, yogurt, and chicken stock. Combine well with a whisk or a wooden spoon.
Pro tip -The chicken can be marinated in a bowl with spices and yogurt and kept in the fridge for up to 12 hours. Thaw an hour before cooking. - Chicken – layer the chicken pieces into the sauce. Press down with a wooden spoon to ensure all the pieces are covered with the sauce.
Pro tip – We want every piece of chicken to absorb all the flavor, so make sure to tuck them inside the sauce. You may need to arrange them carefully.
- Cook – Cover the slow cooker with its lid. Cook until the chicken is almost falling off the bones. You can cook for 3 hours on high or 4 hours on low temperature.
Pro tip – If you use chicken breast, do not cook it too long. Just 3 hours on low would be enough; otherwise, the chicken will be too dry. - Reduce – You can serve the chicken as is with steamed rice. To reduce the excess liquid in the pot, remove the chicken pieces and place them in a separate bowl. Continue to cook the sauce/gravy for an hour on high until thick. Then, return the chicken to the pot. Garnish with chopped cilantro or parsley.
No slow-cooker – make on the stovetop
- Combine – In a skillet or Dutch oven over medium heat, add the oil and spices, followed by the onion, tomato paste, and yogurt. Sauté for just 2 minutes, and then add the chicken stock.
Pro tip – Use a whisk to ensure no lumps in the yogurt. - Chicken – Next, add the chicken pieces and season with salt and pepper. Bring to a boil.
- Simmer – Then reduce the heat to a low, gentle simmer. Cover the pot and cook on low for 60 to 90 minutes.
Pro tip – Stir every 20 minutes, making sure there is enough liquid to prevent the bottom from sticking. If necessary, add 1/4 to 1/2 cup of water during cooking. - Garnish – Cook until the chicken is fork-tender and almost falls off the bone. Garnish with chopped cilantro or parsley.
- Enjoy!
What Do You Serve This Curry With?
No curry is complete without something to soak up all that flavorful sauce, right? Here are some of my favorite pairings:
- Basmati Rice – Light, fluffy, and perfect for curries. Whether plain or spiced, rice is always a classic.
- Homemade Naan – Soft, chewy, and ideal for scooping up that delicious gravy.
- Chapati, roti, or Indian Flatbread – Simple, rustic, and so satisfying alongside any curry.
- Samosas – Want to turn dinner into a full Indian feast? Serve your curry with crispy, spiced samosas on the side.
You can mix and match depending on your mood or what you’ve got on hand. Sometimes I even serve curry with both rice and naan—no judgment here!
If you like chicken curry, try these family favorites too.
Frequently asked questions
How long will this chicken curry keep?
This curry will keep in the fridge for 4 to 5 days. You can also freeze it for up to a month.
Can I use beef instead of chicken for this recipe?
Absolutely. This recipe will also work with 2 lbs/ 900 grams of beef. See my recipe for slow-cooked Indian Beef Curry
What do you serve with this chicken curry?
This curry goes well with any Indian bread, such as chapati or naan. Our family’s favorite is garlic butter naan or vegetable pilaf. When I’m looking for a low-carb option, I use cauliflower rice instead of steamed rice.
Slow Cooker Chicken Curry
This slow cooker Indian chicken curry recipe, also known as crockpot chicken curry, is simple and effortless. It requires only ten minutes of hands-on work and a few hours of slow cooking. This beautiful deep red curry is flavored with exotic Indian spices and can be served over a bowl of rice or with simple crusty bread.
Video
Ingredients
- 2 lbs (1 kg) Chicken thighs//legs skinless bone-in
- 2 tbsp Canola oil
- 8 large Garlic cloves minced/grated
- 3 inch Fresh ginger grated
- 4 tbsp Onion flakes 1 tbsp onion powder
- 4 tbsp Tomato paste
- 1 tbsp Lemon juice
- 2 tbsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Turmeric powder
- 1 tsp Chilly powder or cayenne pepper
- 2 tbsp Smoked sweet paprika
- ½ tsp Garam masala
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ½ cup (240 ml) Greek yogurt or 1 cup coconut milk
- 1 cup (240 ml) Chicken stock
- ¼ cup Cilantro chopped
Method
- Prep – Thaw the chicken for at least an hour before cooking. Pat it dry with a clean paper towel. Pro tip – Frozen or wet chicken will result in too much liquid in the finished dish,
Slow cooker
- Combine – In the bowl of a slow cooker, add the oil, garlic, ginger, onion, spices, seasoning, yogurt, and chicken stock. Combine well with a whisk or a wooden spoon. Pro tip – Marinate the chicken in a bowl with spices and yogurt in the fridge for up to 12 hours. Thaw an hour before cooking.2 tbsp Canola oil, 8 large Garlic cloves, 3 inch Fresh ginger , 4 tbsp Onion flakes, 4 tbsp Tomato paste, 1 tbsp Lemon juice, 2 tbsp Coriander powder, 1 tsp Cumin powder, ½ tsp Turmeric powder, 1 tsp Chilly powder, 2 tbsp Smoked sweet paprika, ½ tsp Garam masala, 1 tsp Kosher salt, ½ tsp Black pepper, ½ cup Greek yogurt, 1 cup Chicken stock
- Chicken – layer the chicken pieces into the sauce. Press down with a wooden spoon to ensure all the pieces are covered with the sauce. Pro tip – We want every piece of chicken to absorb all the flavor, so make sure to tuck them inside the sauce. You may need to arrange them carefully.2 lbs Chicken
- Cook – Cover the slow cooker with its lid. Cook until the chicken is almost falling off the bones. You can cook for 3 hours on high or 4 hours at low temperature.Pro tip – If you use chicken breasts, do not cook them too long. Just 3 hours on low would be enough; otherwise, the chicken will be too dry.
- Reduce – You can serve the chicken as is with steamed rice. To reduce the excess liquid in the pot, remove the chicken pieces and place them in a separate bowl. Continue to cook the sauce/gravy for an hour on high until thick. Then, return the chicken to the pot. Garnish with chopped cilantro or parsley.¼ cup Cilantro chopped
Stovetop
- Combine – In a skillet or Dutch oven over medium heat, add the oil and spices, followed by the onion, tomato paste, and yogurt. Saute for 2 minutes, then add the chicken stock. Pro tip – Use a whisk to ensure there are no lumps from the yogurt.
- Chicken – Next, add the chicken pieces and season with salt and pepper. Bring to a boil.
- Simmer – Then reduce the heat to a low, gentle simmer. Cover the pot and cook on low for 60 to 90 minutes.Pro tip – Stir every 20 minutes, making sure there is enough liquid to prevent the bottom from sticking. If necessary, add 1/4 to 1/2 cup of water during cooking.
- Garnish – Cook until the chicken is fork-tender and almost falls off the bone. Garnish with chopped cilantro or parsley.
- Enjoy!
Notes
- I like using bone-in skinless chicken, but you can also use boneless chicken as well. Just make sure to adjust the cooking time accordingly.
- The spices you use will finally determine the color of your curry. I use red paprika, which adds a nice color but less spice.
- Chicken cooks quickly, so do not cook for too long, as it can make the meat tough and powdery when cooled.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
okay to take most of sauce out of crock pot to reduce over stove while chicken stays on warm in crock pot?
yes, Phyl…. Definitely a good idea to thicken the sauce on the stove – a thicker sauce works better with naan, chapati, or flatbread, but a thinner sauce works better with rice.
I LOVE this recipe! It is now my go to chicken curry recipe, because it is so easy and so delicious! I have made it with the crockpot and on top of the stove. Both ways are great. Thank you, Veena!
Thank you, Maria