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 exotic Indian spices and can be served over a bowl of rice or with a simple crusty bread.
Table of Content
Good chicken curry is like an amazing treat!! My kid's favorite. It's the color, the flavor, the aroma, it's .... well everything.
I have a few friends who love Indian food and have been asking me to make a slow cooker version. So this post is especially for those who love the slow cooker.
The secret to Indian cooking is not just in the spices but how you bring life into those spices. The right blend and the right cooking technique can make a huge difference from curry to curry.
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 do 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 certainly can 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 means you can leave it unattended. The disadvantage is it does not allow the liquid to evaporate giving you more gravy which works better when served with basmati rice
- Below I have given you both methods for the slow cooker as well as 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. 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 tablespoon of store-bought curry powder and 1 teaspoon of smoked sweet paprika instead of the spices mix. Take note that the color of the curry will be influenced by the curry powder and paprika.
- 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 a 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 at 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, parsnip, and turnip. But also note that these will absorb some of the flavors from the sauce.
Indian chicken curry
- Prep - Thaw the chicken 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 at low temperature.
Pro tip - if you use chicken breast do not cook 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 into a separate bowl. Continue to cook the sauce/gravy for an hour on high until thick. Then return the chicken back 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. Saute for just 2 minutes 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 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 ¼ to ½ 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!
Tips for success
- 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 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.
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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 eat use cauliflower rice instead of steamed rice.
Printable Recipe
Slow Cooker Chicken Curry
Print Pin Rate Share by Email Share on FB Save GrowCalories: 237kcal
Adjust Servings Here: 6 servings
Description
This slow cooker Indian chicken curry recipe, aka crockpot chicken curry, is a simple, easy and effortless recipe with 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 a simple crusty bread.
Video
Ingredients
- 2 lbs (1 kg) Chicken (thighs//legs skinless bone-in)
- 2 tablespoon Canola oil
- 8 large Garlic cloves (minced/grated )
- 3 inch Fresh ginger (grated)
- 4 tablespoon Onion flakes (1 tablespoon onion powder)
- 4 tablespoon Tomato paste
- 1 tablespoon Lemon juice
- 2 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Chilly powder (or cayenne pepper)
- 2 tablespoon Smoked sweet paprika
- ½ teaspoon Garam masala
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- ½ cup (240 ml) Greek yogurt (or 1 cup coconut milk )
- 1 cup Chicken stock
- ¼ cup Cilantro chopped
Instructions
- Prep - Thaw the chicken 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, 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.2 tablespoon Canola oil, 8 large Garlic cloves, 3 inch Fresh ginger, 4 tablespoon Onion flakes, 4 tablespoon Tomato paste, 1 tablespoon Lemon juice, 2 tablespoon Coriander powder, 1 teaspoon Cumin powder, ½ teaspoon Turmeric powder, 1 teaspoon Chilly powder, 2 tablespoon Smoked sweet paprika, ½ teaspoon Garam masala, 1 teaspoon Kosher salt, ½ teaspoon 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 breast do not cook 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 into a separate bowl. Continue to cook the sauce/gravy for an hour on high until thick. Then return the chicken back 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 just 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 heat to a low gentle simmer. Cover the pot and cook on low for 60 to 90 minutesPro tip - stir every 20 minutes making sure there is enough liquid to prevent the bottom from sticking. If necessary add ¼ to ½ 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!
Recipe 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 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.
Nutrition Information
Calories: 237- kcalCarbohydrates: 9.7- gProtein: 15.3- gFat: 15.1- gSaturated Fat: 3.5- gPolyunsaturated Fat: 12.3- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 77- mgSodium: 308- mgPotassium: 0- mgFiber: 0.6- gSugar: 2.5- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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tom
tried this it was awesome / years ago my local indian used to make a jaland it was th best curry sauce av ever tasted unfortualy it closed down and iam just wondering iff u av a simular recipie it was a creamy pink sauce not to hot for th palet and u could taste all th spices thanks tom
Veena Azmanov
Hey Tom. I am happy you enjoyed this recipe.
Jaland refers to a place called Jalandhar in Indian. So the dish refers to that place.
I think it is similar to this chicken curry in 15 minutes but I don't have an exact recipe for that.
You can find all my Indian recipes here
Susan Healy
Do you cook the chicken with the skin on?
Veena Azmanov
No, Susan. It is skinless, bone-in. Thanks
Emese
I love curry dishes. The more I try the spicer I like them. I am adding this to my must-have list. Thanks
Veena Azmanov
Thanks, Emese.let me know how it was if you try it
Amy
This curry looks fantastic! I bet it tastes amazing
Veena Azmanov
It was delicious, Amy
Michelle
Wow, that colour is so vibrant! I'm with you I love nothing better than dipping some bread into curry! I'm always on the lookout for new curry recipes, can't wait to try this one.
Veena Azmanov
Thanks, Michelle. I love curry with crusty bread