Slow Cooker Indian Chicken Curry

4.95 from 35 votes

Slow Cooker Indian 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.

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

2 lbs Chicken thighs//legs skinless bone-in
1 ½ cups Cherry tomatoes 1 can
1 cup Yogurt
¼ cup Cilantro chopped
1 cup Onion chopped
2 tbsp Garlic minced
2 tbsp Ginger grated
3 tbsp Canola oil
1 tbsp Lemon juice
½ tsp Salt
½ tsp Pepper

Spice Mix - (see substitutes above)

2 tbsp Coriander powder
1 tbsp Cumin powder
½ tsp Turmeric powder
½ tsp Garam masala
1 tsp Chilly powder
2 tbsp Smoked sweet paprika

Metric - US customary

Instructions

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.

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 in fork-tender and falling off the bone.

Nutrition