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.

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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.
About this curry
You won't find a curry recipe easier than this. No pre-cooking or sauteing needed. Just add everything to the slow cooker and go about your day.
While we do have some wonderful Indian spices including chilly powder, the deep color for this curry comes from the sweet smoked paprika, cherry tomatoes, 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 rice
Below I have given you both methods for the slow cooker as well as the stovetop 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 chicken things, skinless, bone-in.
- Spice mix - coriander, cumin, garam masala have become common spices to have in every kitchen. Curry powder is usually a blend of Indian spices 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.
- Yogurt - I love adding yogurt to my chicken curry but if you need a non-dairy or parve' chicken curry -please substitute the yogurt with the same amount of coconut milk.
- Tomatoes - You can use regular chopped tomatoes of course - I love the sweetness and color that cherry tomatoes add to the curry. We also use a little tomato paste to enhance the color of the dish as well as add some sweetness

Step by step instructions
Slow cooker
- Thaw the chicken at least an hour before cooking. Pat dry with a clean paper towel. Season with salt and pepper. Add it to the slow cooker.
Tip - Frozen or wet chicken will result in too much liquid in the finished dish, plus the marinade won't stick to it. - In a food processor blend onions, ginger, garlic, and oil to a smooth paste. Add ¼ cup water, all the spices, and blend some more. Pour over the chicken in the slow cooker. Coat well.
Tip -The chicken can be marinated in a bowl and kept in the fridge for up to 12 hours. Thaw an hour before cooking. - Then add the cherry tomatoes, tomato paste, lemon juice, and yogurt to the slow cooker over the chicken. Season with salt and pepper. Combine well.
Tip- If the plain yogurt is too sour, you can reduce the lemon juice by half. - 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.
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. - When done, taste and adjust seasoning. Add salt, pepper, or lemon juice if necessary. Sprinkle with chopped cilantro or parsley
No slow-cooker - make on the stovetop
- In a food processor grind onions, ginger, garlic to a smooth paste. Add ¼ cup water, spices, and blend some more. Set aside
- In a skillet or Dutch oven saute onion, garlic, ginger in oil for 2 minutes. Add the ground marinade and saute for 2 to 3 minutes until fragrant.
- Add the chicken, tomato paste, cherry tomatoes, lemon juice, and yogurt. Season with salt and pepper.
- Bring to a boil - then reduce heat to a low gentle simmer. Cover the pot and cook on low for 60 to 90 minutes
Tip - stir every 20 minutes and making sure there is enough liquid to prevent the bottom from sticking. If necessary add ¼ to ½ cups water as necessary. - Cook until the chicken is fork-tender and falling off the bone. Sprinkle with chopped cilantro or parsley.
- Enjoy!

Frequently asked questions
This curry will keep in the fridge for 4 to 5 days. You can also freeze it for up to a month.
Absolutely. This recipe will also work with 2 lbs/ 900 grams of beef. See my recipe for slow-cooked Indian Beef Curry
Yes, and I have given a step by step in the recipe card below. I do have a few other stovetop chicken curries - quick chicken curry in 15 minutes or chicken curry with just 6 ingredients.
Yes, I do have a video recipe for an instant pot or pressure 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.
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Printable Recipe
Slow Cooker Indian Chicken Curry
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Ingredients
- 2 lbs (1 kg) Chicken (thighs//legs skinless bone-in)
- 3 tablespoon Canola oil
- 1 cup Onion (chopped)
- 2 tablespoon Garlic (minced)
- 2 tablespoon Ginger (grated)
- 1 tablespoon Tomato paste
- 1 ½ cups (220 g) Cherry tomatoes (1 can)
- 1 tablespoon Lemon juice
- 1 cup (240 ml) Yogurt
- ¼ cup Cilantro chopped
- ½ teaspoon Salt
- ½ teaspoon Pepper
Spice Mix (substitute above)
- 2 tablespoon Coriander powder
- 1 tablespoon Cumin powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Garam masala
- 1 teaspoon Chilly powder
- 2 tablespoon Smoked sweet paprika
Instructions
Slow cooker
- Thaw the chicken at least an hour before cooking. Pat dry with a clean paper towel. Season with salt and pepper. Add it to the slow cooker.Tip - Frozen or wet chicken will result in too much liquid in the finished dish, plus the marinade won't stick to it.
- In a food processor blend onions, ginger, garlic, and oil to a smooth paste. Add ¼ cup water, all the spices, and blend some more. Pour over the chicken in the slow cooker. Coat well. Tip -The chicken can be marinated in a bowl and kept in the fridge for up to 12 hours. Thaw an hour before cooking.
- Then add the cherry tomatoes, tomato paste, lemon juice, and yogurt to the slow cooker over the chicken. Season with salt and pepper. Combine well. Tip- If the plain yogurt is too sour, you can reduce the lemon juice by half.
- Cover the slow cooker with its lid. Cook until chicken is almost falling off the bones. You can cook for 3 hours on high or 4 hours at low temperature.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.
- When done, taste and adjust seasoning. Add salt, pepper, or lemon juice if necessary. Sprinkle with chopped cilantro or parsley.
Stovetop
- In a food processor grind onions, ginger, garlic to a smooth paste. Add ¼ cup water, spices, and blend some more. Set aside
- In a skillet or Dutch oven saute onion, garlic, ginger in oil for 2 minutes. Add the ground marinade and saute for 2 to 3 minutes until fragrant.
- Add the chicken, tomato paste, cherry tomatoes, lemon juice, and yogurt. Season with salt and pepper.
- Bring to a boil - then reduce heat to a low gentle simmer. Cover the pot and cook on low for 60 to 90 minutesTip - stir every 20 minutes and making sure there is enough liquid to prevent the bottom from sticking. If necessary add ¼ to ½ cups water as necessary.
- Cook until the chicken is fork-tender and falling off the bone. Sprinkle with chopped cilantro or parsley.
- Enjoy!
Nutrition Information
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
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