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
Scale
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.
