Slow Cooker Indian Chicken Curry aka Crock Pot Chicken Curry

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 aka Crock Pot Chicken Curry

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.

4.94 from 33 votes

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Course: Dinner, Lunch

Cuisine: Indian

Keyword: chicken, Chicken curry, Crock-Pot, curry, Indian chicken curry recipe, Slow Cooker Indian Chicken Curry, slow-cooker

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Servings: servings

Calories: 237kcal

Author: Veena Azmanov

Cost: $10

Equipment

Ingredients

1 kg Chicken thighs//legs skinless bone-in
300 grams Canned cherry tomatoes 1 can
240 ml Yogurt
1/4 cup Cilantro chopped
1 cup Onion chopped
2 tbsp Garlic minced
2 tbsp Ginger grated
3 tbsp Canola oil
1 tbsp Lemon juice
1/2 tsp Salt
1/2 tsp Pepper

Spice Mix - (see note above to use curry powder as a substitute)

2 tbsp Coriander powder
1 tbsp Cumin powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
1 tsp Chilly powder
2 tbsp Smoked sweet paprika

Metric - US customary

Instructions

COOK CHICKEN IN THE SLOW COOKER/CROCKPOT

Clean, wash and drain chicken.
Season with salt and pepper and set aside.
In a food processor grind onions, ginger, garlic to a smooth paste.
Add 1/4 cup water and spice mix powders and blend some more.
Heat two tablespoons of oil in a frying pan.
Add the spice marinade and cook on medium to low for about 3 to 5 minutes until fragrant.
Place seasoned chicken in the bottom of a slow cooker.
Pour the sauteed marinade over it.
Add yogurt and the can of cherry tomatoes.
Season with salt and pepper.
Give it a good stir.
On low for 5 hours.
Or on high for 3 hours.
Lastly, add chopped cilantro and lemon juice – Stir.
Taste and adjust seasoning.

COOK CHICKEN ON THE STOVETOP

Clean, wash and drain chicken.
Season with salt and pepper and set aside.
In a food processor grind onions, ginger, garlic to a smooth paste.
Add 1/4 cup water and spice mix powders and blend some more.
Heat two tablespoons of oil in a frying pan.
Add the spice marinade and cook on medium to low for about 3 to 5 minutes until fragrant.
Then add the chicken
followed by the yogurt and the can of cherry tomatoes.
Season with salt and pepper.
Give it a good stir.
Cook on medium heat for 45 minutes until the chicken is cooked thru.
Lastly, add chopped cilantro and lemon juice.
Taste and adjust seasoning.

Notes

Featured Recipe below - Quick and Easy Chicken Curry in 15 Mins

Nutrition