Total Time: 3 hours 40 minutes
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This creamy slow cooker tomato chicken curry is full of flavor from ground spices and spice seeds. It has a flavorful, thick, rich and creamy tomato sauce and fall-apart tender chicken thighs.
What spices are in this curry?
- Yellow curry powder is a spice blend made up of many different ground spices. The mix usually includes at least ginger, cumin, cinnamon, coriander, cardamom and turmeric. (Turmeric is mainly what gives the blend its characteristic brilliant yellow-orange color.)
- You can use mild, medium or hot chili powder and yellow curry powder, depending on what spice level you want.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
This curry is made with an onion puree, which adds both flavor and structure to the sauce.
- 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.
- Process the onion into a puree, then set aside.
- Add ground spices and minced or pressed garlic to a bowl.
- Mix with water to make a paste, then set aside.
- Sear boneless, skinless chicken thighs in vegetable oil.
- Move the chicken thighs over to one side. Add spice seeds to the other side and fry.
- Add onion puree, carrot and a star anise.
- Fry for 10 minutes, then take out the star anise.
- Add the spice paste, crushed tomatoes, tomato paste and chicken broth.
- 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.
Full Recipe
Creamy Slow Cooker Tomato Chicken Curry
This creamy slow cooker tomato chicken curry is full of flavor from both ground spices and spice seeds.
Equipment:
Ingredients:
Method:
- 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.1 medium-large white or yellow onion (about 10 ounces)
- 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.2 teaspoons powdered ginger, 1 teaspoon turmeric powder, 4 teaspoons mild or medium yellow curry powder*, 4 teaspoons mild or medium chili powder*, 2 large garlic cloves, peeled and minced or pressed through a garlic press
- 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.½ tablespoon vegetable oil, 5 to 6 boneless, skinless chicken thighs** (about 1 ½ pounds)
- 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.)¼ teaspoon whole fenugreek seeds, ¼ teaspoon whole cumin seeds, ¼ teaspoon whole coriander seeds, ¼ teaspoon whole brown or yellow mustard seeds
- Carefully add the onion puree, then the star anise and the carrot.1 whole star anise, ½ carrot, sliced
- 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.1 cup canned crushed tomatoes (8 ½ ounces), 2 tablespoons tomato paste, 1 cup chicken broth
- Stir in the sour cream, then season to taste with a little bit of salt.⅔ cup full-fat sour cream
- 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.
Recipe notes:
*I recommend to get the spice blends for this recipe from a dedicated spice shop rather than the grocery store. The quality and freshness of spices makes a huge difference in any dish and that is especially true for curries.
**Use the chicken thighs straight out of the package. There is no need to trim off any fat since the fat will render in the slow cooker.
***If you don't remove the star anise before transferring the mix into the slow cooker, the curry will take on a very strong anise flavor.
Storage: Transfer any leftovers into an airtight container and store in the fridge for up to 2 days.
Freezing: Let the curry cool to room temperature, then transfer into a freezer bag, seal and put in the freezer.
Did you make this recipe?Please consider leaving a review- THANK YOU!
Nutrition (estimate only):
More delicious curry recipes:
- This Thai pineapple curry is made with aromatic spice seeds, ground spices and fresh vegetables.
- For a buttery, creamy curry check out this delicious chicken tikka masala.
Abhay says
Nicole B: I am most eager to try your recipe but one ingredient baffles me - what is yellow curry powder? Thanks
Nicole B. says
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