This slow cooker Indian chicken curry is full of flavor from ground spices and spice seeds traditional to Indian cooking. It has a flavorful, thick, rich and creamy tomato sauce and the chicken thighs are fall-apart tender.
For more curry favorites, check out this Thai pineapple curry and this chicken tikka masala!
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What spices are in this curry?
NOTE: You can use mild, medium or hot chili powder and yellow curry powder, depending on the spice level you want.
How to make it:
See full ingredients & instructions in the recipe card below!
Make an onion puree:
Onion purees are common in Indian cooking. They add flavor and give structure to a sauce.
Step 1. Chop a white or yellow onion into 1- to 2-inch chunks. Boil (uncovered) in water until almost all the water has evaporated. Let cool a bit.
Step 2. Process the onion into a puree, then set aside.
Make a curry spice paste:
Step 3. Add ground spices and minced or pressed garlic to a bowl.
Step 4. Mix with water to make a paste, then set aside.
Prepare the chicken:
Step 5. In a Dutch oven, sear boneless, skinless chicken thighs in vegetable oil.
Step 6. Move the chicken thighs over to one side of the Dutch oven. Add the spice seeds to the other side and fry.
Step 7. Add onion puree, carrot and a star anise.
Step 8. Fry for 10 minutes, then take out the star anise.
Slow cook the chicken:
Step 9. Add the spice paste, crushed tomatoes, tomato paste and chicken broth.
Step 10. Bring to a simmer, then transfer to the slow cooker. Cook on low for 3 hours. Stir in sour cream, then season to taste with salt.
Frequently asked questions:
How to serve the curry:
You can serve the curry with naan or with rice and garnish with fresh cilantro. For extra substance and flavor, fry one egg per dish and serve on top of the curry.
How spicy is this curry?
The spiciness of this curry is determined by the ground spices. Use mild chili powder and mild yellow curry powder for a milder dish and medium for a spicier one.
How to store leftovers:
Transfer any leftovers into an airtight container and store in the fridge for up to 2 days.
Can I freeze it?
Yes, this curry freezes well. Let it cool to room temperature, then transfer into a freezer bag, seal and put in the freezer.
More delicious curry recipes:
- Chicken Tikka Masala (Dutch Oven & Grill)10 Hours 40 Minutes
- Thai Pineapple Yellow Chicken Curry with Coconut Milk50 Minutes
- Curried Corn20 Minutes
- Curry Tartar Sauce5 Minutes
See all recipes with curry powder →
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Slow Cooker Indian Chicken Curry with Chicken Thighs
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- pot
- food processor
- rubber spatula
- mixing bowl
- Dutch oven
- kitchen tongs
- wooden spoon
- ladle
- slow cooker
Ingredients:
- 1 medium-large white or yellow onion (about 10 ounces)
- 2 teaspoons powdered ginger
- 1 teaspoon turmeric powder
- 4 teaspoons mild or medium yellow curry powder* (depending on how spicy you would like the dish)
- 4 teaspoons mild or medium chili powder* (depending on how spicy you would like the dish)
- 2 large garlic cloves, peeled and minced or pressed through a garlic press
- ½ tablespoon vegetable oil
- 4-5 boneless, skinless chicken thighs** (about 1 ¼ pound)
- ¼ teaspoon whole fenugreek seeds
- ¼ teaspoon whole cumin seeds
- ¼ teaspoon whole coriander seeds
- ¼ teaspoon whole brown or yellow mustard seeds
- 1 whole star anise
- ½ carrot, sliced
- 1 cup canned crushed tomatoes (8 ½ ounces)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- ⅔ cup full-fat sour cream or more, if desired
- cilantro, for garnish
- 2 eggs, optional
Instructions:
- Peel the onion and chop into 1- to 2-inch chunks. Add to a pot along with 1 cup of water. Boil uncovered until almost all water has evaporated. Let cool for a bit.
- Transfer the boiled onion along with any remaining water into a food processor and process into a puree. Set aside.
- Combine ginger, turmeric, curry powder, chili powder and garlic in a small bowl.
- Stir 3 tablespoons of water into the spices and mix with a spoon to make a paste. Set aside.
- Heat the vegetable oil in a Dutch oven until shimmering. Sear the chicken thighs on both sides in the hot oil.
- Turn the heat down, then move the chicken thighs over to one side of the Dutch oven. Add fenugreek, cumin, coriander and mustard seeds to the other side. Fry the seeds for 4 to 5 minutes. (The seeds need to sizzle but be careful not to burn them.)
- Carefully add the onion puree, then the star anise and the carrot.
- Turn the heat back up a bit and fry the onion and carrot for 10 minutes. Remove the star anise and discard.
- Add the spice paste, crushed tomatoes, tomato paste and chicken broth and mix well. Let the mix come to a boil, then transfer to the slow cooker. Cook on low for 3 hours.
- Stir in the sour cream, then season to taste with a little bit of salt.
- Serve the curry with naan or rice and sprinkle with cilantro.
- For extra flavor, fry one egg per serving (sunny side up or over easy) and serve on top of the curry.
Abhay
Nicole B: I am most eager to try your recipe but one ingredient baffles me - what is yellow curry powder? Thanks
Nicole B.
Hi Abhay,
Yellow curry powder is a spice blend. The exact ingredients differ slightly from recipe to recipe but the commonly used spices are coriander, turmeric, ginger, fenugreek, cumin, cinnamon, black pepper, yellow mustard seeds and more. You can get a yellow curry powder blend at a spice shop; I like to use this one from The Savory Spice Shop: https://www.savoryspiceshop.com/products/medium-yellow-curry-powder?variant=41271571579067
Mark
How can you possibly use dried ginger? Fresh ginger adds another dimension!
Nicole B.
I like dried ginger! But I've got nothing against fresh ginger either. :)