Slow Cooker Indian Chicken Curry

This slow cooker Indian chicken curry is full of flavor from both ground spices and spice seeds. It’s made with chicken thighs that are fall-apart tender by the time the dish is ready.

For more curry favorites, check out this Thai Chicken Curry and this Chicken Tikka Masala.

How to make it:

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.

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 1 white or yellow onion into 1-inch chunks and boil it (uncovered) in 1 cup water. Once almost all the water has evaporated, turn off the heat and let the onion cool a bit.

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 2. While the onion is cooling, grab a small bowl and add:

• 2 teaspoons powdered ginger
• 1 teaspoon turmeric powder
• 4 teaspoons yellow curry powder
• 4 teaspoons chili powder
• 2 garlic cloves (minced or pressed)

RECIPE NOTE: 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.

Step 3. Mix 3 tablespoons water into the spices to make a paste, then set it aside.

Step 4. Transfer the boiled onion chunks to the food processor.

Step 5. Process the onion into a puree, then set aside.

Now you move on to the meat, the vegetables and the spice seeds.

Step 6. Heat 1/2 tablespoon vegetable oil in a Dutch oven and then sear 4 to 5 boneless, skinless chicken thighs in it.

Step 7. Move the chicken thighs over to one side of the Dutch oven and add the following spice seeds:

• 1/4 teaspoon whole fenugreek seeds
• 1/4 teaspoon whole cumin seeds
• 1/4 teaspoon whole coriander seeds
• 1/4 teaspoon whole brown or yellow mustard seeds

Fry the seeds for 4 – 5 minutes. (The seeds need to sizzle but be careful not to burn them.)

Step 8. Next, stir in the pureed onion, 1/2 sliced carrot and 1 whole star anise.

Step 9. Fry the mix for 10 minutes.

Step 10. Take the star anise out and discard, then mix in the spice paste you made earlier, along with 1 cup canned crushed tomatoes, 2 tablespoons tomato paste and 1 cup chicken broth. Bring everything to a boil, then transfer to the slow cooker.

Step 11. Cook the curry in the slow cooker for 3 hours on low, then stir in 2/3 cup sour cream.

How to serve it:

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.

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4.67 from 6 votes

Slow Cooker Indian Chicken Curry

This slow cooker chicken curry is full of flavor from both ground spices and spice seeds. It’s made with chicken thighs that are fall-apart tender by the time the dish is ready.

Cook Time:3 hrs 40 mins

Total Time:3 hrs 40 mins

Course: Main Course

Cuisine: Indian

Keyword: slow cooker chicken curry, slow cooker curry, slow cooker indian chicken curry

Servings: 2

Calories (estimated): 960kcal

Author: This recipe is adapted from Curry Frenzy.

Ingredients:

• 1 white or yellow onion
• 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, minced or pressed
• 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
• 2 tablespoons tomato paste
• 1 cup chicken broth
• ⅔ cup sour cream or more, if desired
• cilantro, for garnish
• 2 over easy eggs, optional

Instructions:

• Peel the onion and chop into ~ 1-inch chunks.
• Add the onion to a pot along with 1 cup of water and boil without a lid until almost all water has evaporated. Let cool for a bit.
• Combine ginger, garlic, turmeric, curry powder and chili powder in a small bowl, add 3 tablespoons of water and mix with a spoon to make a paste. Set aside.
• Transfer the boiled onion along with any remaining water into a food processor and process into a puree.
• Heat the vegetable oil in a Dutch oven until shimmering.
• Lightly season the chicken thighs with salt, then sear them 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.
• Add the star anise and the carrot.
• Turn the heat back up 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.
• 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 put it 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.