Slow Cooker Indian Chicken Curry Recipe

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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.

How to make an Indian Curry with Chicken in Slow Cooker — Indian Chicken Curry, Slow Cooker

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.

Table of Contents

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 and cherry tomatoes. 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 to make this beef. 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.

This slow cooker Indian chicken curry recipe will surprise you because it's so simple, easy and effortless. Ten minutes of hands-on work and three hours unsupervised slow cooking will give you this beautiful deep red curry you can enjoy over a bowl of rice or just simple crusty bread. — Slow Cooker Indian Chicken Curry - Crock Pot Indian Chicken Curry

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 these then.... add 2 tbsp of store-bought curry powder and 1 tsp of smoked sweet paprika instead of the spices mix. Take note that the color of the curry will be influenced by the curry powder.
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 coconut milk.
Cherry tomatoes - You can use regular chopped tomatoes of course - I love the sweetness and color that cherry tomatoes add to the curry.

Step by step instructions (pin)

Slow cooker

In a food processor grind onions, ginger, garlic to a smooth paste. Add ¼ cup water, spices, and blend some more. Pour over the chicken in the slow cooker. Coat well.
Clean and pat dry the chicken. Season with salt and pepper and place in the slow cooker.
Then add the cherry tomatoes, lemon juice, and yogurt. Season with salt and pepper. Combine well.
Cover and cook in the slow cooker until chicken is almost falling off the bones.You can cook for 3 hours on high or 4 hours on low temperature.
When done, taste and adjust seasoning with salt and pepper 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 2 to 3 minutes until fragrant.
Add the chicken, tomato paste, 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
Stir every 20 minutes - making sure there is enough liquid to prevent the bottom sticking
As necessary add ¼ cup water at a time.
Cook until chicken is fork-tender and falling off the bone.

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

Can I make this curry on the stovetop?

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.

Can I make this in an instant pot or pressure cooker?

Yes, I do have a video recipe for an instant pot or pressure chicken 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.

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