If you are craving a dish that warms the soul and fills your home with irresistible aromas, this Slow Cooker Chicken Curry Recipe is exactly what you need. It’s a delightful blend of tender chicken thighs, fragrant spices, and velvety tomato puree slow-cooked to perfection, making every bite a burst of flavor. What makes this recipe truly special is how effortlessly the slow cooker transforms simple ingredients into a rich, comforting curry that tastes like it has been simmering for hours on the stove.
Ingredients You’ll Need
This Slow Cooker Chicken Curry Recipe shines because of its straightforward but thoughtfully chosen ingredients. Each one plays a key role in layering flavors, from the mild sweetness of caramelized onions to the complex warmth of whole spices.
- 1 tablespoon Oil: Essential for sautéing the onions and garlic to bring out their natural sweetness.
- 1 cup Onions (finely chopped): These provide the sweet, soft base that enriches the curry’s texture.
- 1 tablespoon Garlic (minced): Adds a punch of savory depth that complements the spices beautifully.
- 7-8 Baby Potatoes (cut into halves) or 2 large potatoes (diced into 1-inch pieces): They create a hearty component that soaks up the curry’s luscious sauce.
- 685 grams Chicken Thighs (skinless and boneless, cut into 1-inch pieces): The tender chicken delivers juicy, flavorful protein that melts in your mouth.
- 1 Bayleaf: Offers a subtle herbaceous note that enhances the curry’s aromatic profile.
- 2-3 Cloves: These warm spice accents add a delicate depth to the blend.
- 6-8 Peppercorns (whole): Give a mild heat and a peppery kick without overwhelming the dish.
- 1 Green Chilli (finely chopped or Serrano Pepper): Brings freshness and just the right amount of spicy heat.
- 1 tablespoon Coriander Powder: Provides a citrusy, slightly nutty flavor that balances the chili heat.
- 1 teaspoon Red Chilli Powder (or chili flakes): Adds vibrant color and a layered spiciness to the curry.
- 1/2 teaspoon Turmeric Powder: Gives the curry its inviting golden hue and earthy undertones.
- 1 teaspoon Garam Masala Powder: A spice blend that rounds out the curry with warmth and complexity.
- 1 teaspoon Salt: Enhances all the natural flavors in the dish.
- 1 cup Tomato Puree: Provides a rich, tangy base that balances the spices and juices from the chicken.
- 1/2 cup Water: Adjusts the consistency of the curry to perfect saucy richness.
- 1 tablespoon Butter: Stirred in at the end, it adds a velvety finish and subtle richness.
- Chopped coriander for topping: A fresh, herbaceous garnish that lifts the final presentation and flavor.
How to Make Slow Cooker Chicken Curry Recipe
Step 1: Sauté the Flavors
Begin by heating the oil in a pan over medium heat. Add the finely chopped onions and minced garlic, then sauté for about 3 to 4 minutes until the onions become soft and translucent. This step is crucial because it unlocks the natural sweetness of the onions and mellows out the garlic’s sharpness, creating the perfect flavor foundation for your curry.
Step 2: Combine All Ingredients in the Slow Cooker
Transfer the sautéed onion and garlic mixture into your slow cooker. Add the baby potatoes or diced potatoes, chicken pieces, bayleaf, cloves, peppercorns, and chopped green chili. Sprinkle in the coriander powder, red chili powder, turmeric, garam masala, and salt. Pour in the tomato puree and water. Give everything a good stir to evenly distribute all the spices and ingredients.
Step 3: Cook the Curry Low and Slow
Cover your slow cooker and set it to cook on high for about 3.5 to 4 hours, or on low for 6 hours. During this time, the chicken becomes tender and juicy while the potatoes soak up the fragrant curry sauce. The slow cooker gently melds the spices and ingredients into a harmonious, deeply satisfying dish.
Step 4: Finish with Butter and Fresh Coriander
Once cooking is complete, stir in the tablespoon of butter for a silky, rich finish. Then sprinkle chopped fresh coriander over the top for a vibrant burst of color and fresh herbal flavor that brightens every spoonful of this tasty curry.
How to Serve Slow Cooker Chicken Curry Recipe
Garnishes
Fresh chopped coriander is the classic choice to garnish your slow cooker chicken curry, adding a lovely fragrant lift. You can also squeeze a little fresh lemon juice on top just before serving for a sharp, zesty contrast that will brighten the whole dish beautifully.
Side Dishes
This curry pairs spectacularly with fluffy basmati rice or soft butter naan bread to soak up all the delicious sauce. For a lighter option, try serving it alongside some roasted vegetables or a crisp cucumber raita, which provides a cooling balance to the curry’s spices.
Creative Ways to Present
If you want to take your Slow Cooker Chicken Curry Recipe presentation up a notch, try serving it in hollowed-out bread bowls or mini cocotte dishes for guests. You could also layer it in a bowl topped with crispy fried onions and toasted nuts for added texture and indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover curry tastes even better the next day once the flavors have had more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Make sure to cool the curry completely before refrigerating to keep it fresh and safe.
Freezing
This slow cooker chicken curry freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. It’s perfect for busy weeknights when you want a homemade meal without all the prep.
Reheating
Reheat leftovers gently on the stovetop or in the microwave until piping hot. Stir occasionally to ensure even heating. If the curry has thickened too much after refrigeration, simply add a splash of water or broth to loosen it back up while reheating.
FAQs
Can I use chicken breast instead of thighs?
Yes, but chicken thighs stay juicier and more flavorful during slow cooking. If using chicken breasts, watch the cooking time carefully to avoid drying out the meat.
Is it necessary to saute the onions and garlic first?
Sautéing enhances the flavor by softening the onions and mellowing raw garlic sharpness, but you can skip it if you’re short on time. The slow cooker will still yield good results.
How spicy is this curry?
The recipe offers a moderate heat level with the green chili and red chili powder, but you can adjust according to your taste by adding more or less chili.
Can I make this recipe vegan?
To make a vegan version, replace the chicken with hearty vegetables or tofu and swap butter for a vegan alternative. The spices and cooking method remain the same.
What should I serve with Slow Cooker Chicken Curry Recipe for a complete meal?
Steamed rice or butter naan, along with a fresh salad or cucumber raita, makes a wonderfully balanced and satisfying meal alongside the curry.
Final Thoughts
This Slow Cooker Chicken Curry Recipe is a true celebration of comfort food made easy. Its deliciously tender chicken and richly spiced sauce combine into a feel-good meal that everyone will love. Give this recipe a try—you’ll find it’s the perfect cozy dinner to look forward to after a busy day.
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Slow Cooker Chicken Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours (high) or 6 hours (low)
- Total Time: 4 hours 10 minutes (high) or 6 hours 10 minutes (low)
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian
Description
A flavorful and easy Slow Cooker Chicken Curry made with tender chicken thighs, baby potatoes, aromatic spices, and a rich tomato-based sauce, perfect for a comforting meal served with steamed rice or butter naan.
Ingredients
Main Ingredients
- 1 tablespoon Oil
- 1 cup Onions (finely chopped)
- 1 tablespoon Garlic (minced)
- 7–8 Baby Potatoes (cut into halves) or 2 large potatoes (diced into 1 inch pieces)
- 685 grams Chicken Thighs (skinless and boneless, cut into 1 inch pieces)
- 1 Bayleaf
- 2–3 Cloves
- 6–8 Peppercorns (whole)
- 1 Green Chilli (finely chopped or Serrano Pepper)
- 1 tablespoon Coriander Powder
- 1 teaspoon Red Chilli Powder or chilli flakes
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Salt
- 1 cup Tomato Puree
- 1/2 cup Water
- 1 tablespoon Butter
- Chopped coriander for topping
Instructions
- Sauté Onions and Garlic: Heat oil in a pan and add the finely chopped onions and minced garlic. Sauté for 3-4 minutes until the onions soften and become translucent, releasing their aroma.
- Combine Ingredients in Slow Cooker: Transfer the sautéed onions and garlic mixture into the slow cooker. Add the cut baby potatoes or diced potatoes, chicken thighs, bayleaf, cloves, peppercorns, green chili, coriander powder, red chili powder, turmeric powder, garam masala, salt, tomato puree, and water. Stir gently to mix all ingredients evenly.
- Slow Cook the Curry: Cover the slow cooker with its lid and cook the mixture on high heat setting for 3.5 to 4 hours or on low heat setting for 6 hours. This slow cooking process allows the chicken to become tender and the flavors to meld beautifully.
- Finish and Serve: Once cooking is complete, stir in the butter and chopped coriander for freshness and richness. Serve the chicken curry hot alongside steamed rice or butter naan for a delightful meal.
Notes
- You can adjust the amount of chili to suit your spice preference.
- Using chicken thighs ensures the meat stays tender and juicy during slow cooking.
- For a thicker curry, cook uncovered in the last 30 minutes to reduce excess liquid.
- Garnish with additional chopped coriander or a dollop of yogurt for extra flavor.
- This curry reheats well and flavors intensify after a day.
