Slow Cooker Indian Chicken Curry Recipe

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.

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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.

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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

• Indian Goat Curry Recipe
• Meatball Kofta Curry, Indian Meatball Curry
• Indian Lamb Curry, Slow Cooked Beef Curry

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