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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.
This post was originally published on March 27, 2016.
How to make slow cooker Indian chicken curry:
The prep work for this curry starts with chopping up 1 yellow onion into 1-inch chunks and boiling it (uncovered) in 1 cup water. Once almost all the water has evaporated, turn off the heat and let the onion cool a bit.
While the onion is cooling, make a spice paste by mixing 2 teaspoons powdered ginger, 1 teaspoon turmeric powder, 4 teaspoons yellow curry powder, 4 teaspoons chili powder and 2 garlic cloves (minced or pressed) with 3 tablespoons water. Set the spice paste aside.
Process the onion in the food processor into a puree.
Heat 1/2 tablespoon vegetable oil in a Dutch oven and then sear 4 to 5 boneless, skinless chicken thighs in it.
Move the chicken thighs over to one side of the Dutch oven and add your spice seeds (1/4 teaspoon whole fenugreek seeds, 1/4 teaspoon whole cumin seeds, 1/4 teaspoon whole coriander seeds and 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).
Next, stir in the pureed onion, 1/2 sliced carrot and 1 whole star anise.
Fry the mix for 10 minutes.
Take the star anise out and throw it away, 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.
Cook the curry in the slow cooker for three hours on low, then stir in 2/3 cup sour cream and you’re go to go! You can serve the curry with rice but I personally prefer naan for this one.
- This curry freezes very well so if you want to make it in advance, just transfer it into a ziploc bag (after letting it cool to room temperature), seal and put in the freezer.
- 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.
More delicious curry recipes:
Slow Cooker Indian Chicken Curry
- 1 yellow onion
- 2 teaspoons powdered ginger
- 1 teaspoon turmeric powder
- 4 teaspoons curry powder
- 4 teaspoons chili powder
- 2 large garlic cloves, minced or pressed
- 1/2 tablespoon vegetable oil
- 4-5 boneless, skinless chicken thighs
- 1/4 teaspoon whole fenugreek seeds
- 1/4 teaspoon whole cumin seeds
- 1/4 teaspoon whole coriander seeds
- 1/4 teaspoon whole black, brown or yellow mustard seeds
- 1 whole star anise
- 1/2 carrot, sliced
- 1 cup canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 2/3 cup sour cream or more, if desired
- cilantro for garnish
- 2 over easy eggs optional
- 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.
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