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Home » Recipes » Main Courses

Slow Cooker Indian Chicken Curry with Chicken Thighs

Published: Oct 27, 2019 · Modified: Jan 11, 2023 by Nicole B.

Jump to Recipe Print Recipe
3 hours 40 minutes

This slow cooker Indian chicken curry is full of flavor from both ground spices and spice seeds that are traditional in 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!

Indian chicken curry in a bowl with naan and cilantro.
Slow cooker Indian chicken curry makes a delicious meal full of flavor from aromatic spices essential to Indian cooking.
Jump to:
  • What spices are in this curry?
  • How to make it:
  • Frequently asked questions:
  • More delicious curry recipes:
  • Full Printable Recipe
  • Comments

What spices are in this curry?

Indian chicken curry spices on a table.
You need cumin, coriander, mustard seeds, fenugreek seeds, chili powder, yellow curry powder, turmeric, star anise, ginger and garlic.

Notes on the spices in this dish:

  • Use mild or spicy chili powder and yellow curry powder, depending on how spicy you like the dish.
  • As always, I highly recommend that you use high-quality spices from a dedicated spice shop for this recipe. High quality spices make a huge difference in any dish and that is especially true for curries.

How to make it:

See full ingredients & instructions in the recipe card below!

Although this dish is made in the slow cooker, there is a bit of prep work involved but the curry is so flavorful that it is worth the effort.

Make an onion puree:

The recipe starts with the preparation of an onion puree, a common ingredient used in Indian cooking. The puree gives the sauce its structure and is easily made by boiling chunks of onion in water and then pureeing them in the food processor.

Step 1. Chop a white or yellow onion into 1- to 2-inch chunks and 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:

The next step is the curry spice paste. It’s made with ground spices along with fresh garlic that are mixed together with a few tablespoons of water.

Step 3. While the cooked onion is cooling, grab a small bowl and add the spices.

Step 4. Mix the spices with water to make a paste, then set aside.

Indian curry preparation in four steps.

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, then add the spice seeds and fry.

Step 7. Add the onion puree, carrot and a star anise.

Step 8. Fry for 10 minutes, then take out the star anise.

Browned chicken thighs, spices and vegetables in a pot.

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 and cook in the slow cooker on low for 3 hours. Stir in sour cream, then season to taste with salt.

Indian chicken curry in a pot and a slow cooker.

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 additional flavors, 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 a mild chili powder and a 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 make it ahead?

Yes, you can make the curry up to 2 days ahead and store in an airtight container in the fridge.

Can I freeze it?

Yes, this curry freezes well and you can transfer it into a freezer bag after letting it cool to room temperature, seal and put in the freezer.

More delicious curry recipes:

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    Cook Time10 Hours 40 Minutes
  • Yellow chicken curry in a bowl on a wooden coaster.
    Thai Pineapple Yellow Chicken Curry with Coconut Milk
    Cook Time50 Minutes
  • Curried corn on a plate with a spoon and fresh basil.
    Curried Corn with Basil and Coconut Milk (with frozen corn)
    Cook Time20 Minutes
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See all recipes with curry powder →

Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

Indian chicken curry in a bowl with naan and cilantro.

Slow Cooker Indian Chicken Curry with Chicken Thighs

This recipe is adapted from Curry Frenzy.
This slow cooker Indian chicken curry with chicken thighs is full of flavor from both ground spices and spice seeds.
4.64 from 11 votes
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Cook Time 3 hrs 40 mins
Total Time 3 hrs 40 mins
Course Main Course
Cuisine Indian
Servings 2
Calories (estimated) 1003 kcal

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 chili powder
  • 2 large garlic cloves, peeled and minced or pressed through a garlic press
  • ½ tablespoon vegetable oil
  • 4-5 boneless, skinless chicken thighs**
  • 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 over easy eggs, optional

Instructions:
 

  • Peel the onion and chop into 1- to 2-inch chunks. Add the chunks to a pot along with 1 cup of water and 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, move the chicken thighs over to one side of the Dutch oven and add fenugreek, cumin, coriander and mustard seeds to the other side. Fry the seeds for 4 – 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 and 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 and substance, fry one egg per serving (either sunny side up or over easy) and serve on top of the curry.

Notes:

*I highly recommend to get curry powder and other spices from a dedicated spice shop rather than the grocery store for this recipe. The quality and freshness of spices makes a huge difference in any dish and that is especially true for curries.
**Boneless, skinless chicken thighs often come in packages of 6 – 8 thighs. If you have just 2 chicken thighs left, this Mexican shredded chicken dip is a great way to use those.

Nutrition Information (Estimated):

Calories: 1003kcalCarbohydrates: 32gProtein: 121.1gFat: 44.7gSaturated Fat: 16.2gCholesterol: 509mgSodium: 1239mgPotassium: 749mgFiber: 10gSugar: 12.9gCalcium: 327mgIron: 11mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: chicken curry with chicken thighs, slow cooker chicken curry, slow cooker indian chicken curry

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Reader Interactions

Comments

  1. Abhay

    October 21, 2021 at 12:25 pm

    Nicole B: I am most eager to try your recipe but one ingredient baffles me – what is yellow curry powder? Thanks

    Reply
    • Nicole B.

      October 21, 2021 at 12:54 pm

      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

      Reply
  2. Kevin | Keviniscooking

    April 01, 2016 at 3:07 pm

    I just returned from 2 weeks in India and I may wait a week before I try, this, but I’m liking your slow cooker version here Nicole. I like the onion technique in this too. Sounds quite tasty. :)

    Reply
    • Nicole B.

      April 03, 2016 at 8:17 am

      Yes, I can imagine you may need a (brief) curry break! I’m a fan of this onion technique too with the cooking and the food processor, it’s much less painful than grating the raw onion. :)

      Reply
  3. Mark

    March 31, 2016 at 9:08 am

    How can you possibly use dried ginger? Fresh ginger adds another dimension!

    Reply
    • Nicole B.

      March 31, 2016 at 9:14 am

      I like dried ginger! But I’ve got nothing against fresh ginger either. :)

      Reply
  4. Melinda | Sprinkle and a Dash

    March 28, 2016 at 10:47 am

    I think I see a common theme here, we love curry! I don’t think I have come upon a curry that I didn’t enjoy. I look forward to trying yours too. I actually have an incredible Naan recipe on my site, I only mention it, because I have had lack luster naan before and I am of the opinion that you really need good naan with curry. =D

    Reply
    • Nicole B.

      March 29, 2016 at 8:14 am

      I agree completely with you, Melinda! I’ll check out your naan recipe.

      Reply
  5. Marisa Franca @ All Our Way

    March 28, 2016 at 10:09 am

    The photo is gorgeous — like your curry everything blends together beautifully for a great shot. I am anxious to get home so that I can get my hands on my spices. This will be one of the first dishes I make. YUM!!

    Reply
    • Nicole B.

      March 29, 2016 at 8:10 am

      Thank you so much, Marisa! Hope you like the curry. :)

      Reply
  6. Mary Ann | The Beach House Kitchen

    March 28, 2016 at 9:39 am

    I just LOVE Indian curries too Nicole! Cannot wait to give this gorgeous dish a try!

    Reply
    • Nicole B.

      March 29, 2016 at 8:08 am

      I agree, Indian curries (and also Thai curries) are awesome! :)

      Reply
  7. Tori

    March 28, 2016 at 2:10 am

    Wow, I’m crazy for Indian food and THIS curry looks to-die-for!!!!!

    Reply
    • Nicole B.

      March 28, 2016 at 8:30 am

      Thank you, Tori! I absolutely love Indian food too! :)

      Reply

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