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 exotic Indian spices and can be served over a bowl of rice or with a simple crusty bread.

Table of Content

• About this curry
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe

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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 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 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

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Printable Recipe