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.
Prep - Thaw the chicken 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,
Combine - In the bowl of a slow cooker, 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.
2 tablespoon Canola oil, 8 large Garlic cloves, 3 inch Fresh ginger, 4 tablespoon Onion flakes, 4 tablespoon Tomato paste, 1 tablespoon Lemon juice, 2 tablespoon Coriander powder, 1 teaspoon Cumin powder, ½ teaspoon Turmeric powder, 1 teaspoon Chilly powder, 2 tablespoon Smoked sweet paprika, ½ teaspoon Garam masala, 1 teaspoon Kosher salt, ½ teaspoon Black pepper, ½ cup Greek yogurt, 1 cup Chicken stock
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.
2 lbs Chicken
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 at low temperature.Pro 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.
Reduce - You can serve the chicken as is with steamed rice. To reduce the excess liquid in the pot remove the chicken pieces into a separate bowl. Continue to cook the sauce/gravy for an hour on high until thick. Then return the chicken back to the pot. Garnish with chopped cilantro or parsley.
¼ cup Cilantro chopped
Combine - In a skillet or Dutch oven over medium heat, add the oil and spices, followed by the onion, tomato paste, and yogurt. Saute for just 2 minutes then add the chicken stock. Pro tip - use a whisk to ensure there are no lumps from the yogurt.
Chicken - Next, add the chicken pieces and season with salt and pepper. Bring to a boil.
Simmer - Then reduce heat to a low gentle simmer. Cover the pot and cook on low for 60 to 90 minutesPro tip - stir every 20 minutes making sure there is enough liquid to prevent the bottom from sticking. If necessary add ¼ to ½ 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.
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