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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.
For more curry favorites, check out this Thai Chicken Curry and this Chicken Tikka Masala.
How to make slow cooker Indian chicken curry:
Step 1. Chop 1 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.
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. Transfer the boiled onion chunks to the food processor.
Step 4. Process the onion into a puree, then set aside.
Step 5. Heat 1/2 tablespoon vegetable oil in a Dutch oven and then sear 4 to 5 boneless, skinless chicken thighs in it.
Step 6. Move the chicken thighs over to one side of the Dutch oven and add the 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 7. Next, stir in the pureed onion, 1/2 sliced carrot and 1 whole star anise.
Step 8. Fry the mix for 10 minutes.
Step 9. 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.
Step 10. Cook the curry in the slow cooker for three hours on low, then stir in 2/3 cup sour cream and you’re good to go! You can serve the curry with rice but I personally prefer naan for this one.
RECIPE NOTE: For extra substance and additional flavors, fry one egg per dish and serve on top of the curry.
RECIPE TIP: 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.
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Slow Cooker Indian Chicken Curry
Ingredients:
- 1 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
- 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
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:
Nutrition
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This sounds delicious and I can’t wait to try it. I do not own a slow cooker and wondered if you think after all the prep work is done if everything could be put back into the dutch oven, lid on, and put in an oven on low temp (not sure of temp) for the 3 hours? What do you think the result would be like? Or should I splurge on a slow cooker!
Hi Susan, I haven’t made it in the oven so I can’t say for sure but I imagine that this would work just fine. I was actually planning on making this curry again today and I’ll just go ahead and try it in the oven instead of the slow cooker. I’ll see how it comes out and report back here this afternoon and let you know. Stay tuned! :)
Hello again Susan,
Reporting back here with the news that the oven method did not work. The curry burned. It’s possible that the oven temperature was too high (I had it at 325 degrees F.) but at this point I don’t recommend to make this recipe outside of the slow cooker. :)
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. :)
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. :)
How can you possibly use dried ginger? Fresh ginger adds another dimension!
I like dried ginger! But I’ve got nothing against fresh ginger either. :)
This looks great Nicole – I love curry and I love my slow cooker. I bet it would be great with beef as well.
I love the reflection of the spoon and the cumin seeds in the bowl.
Yes, beef and also lamb would be very good here! I actually briefly thought about cloning out the reflections in the bowl but then decided against it. :)
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
I agree completely with you, Melinda! I’ll check out your naan recipe.
I adore Indian food, and this curry looks incredible! I love the pan you served it in too – so cute :D I wish I could take a bite right now!
Thank you, Rachel! I have had that little pan for years and don’t use it very often but it did work in this shot. :)
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!!
Thank you so much, Marisa! Hope you like the curry. :)
I just LOVE Indian curries too Nicole! Cannot wait to give this gorgeous dish a try!
I agree, Indian curries (and also Thai curries) are awesome! :)
We love Indian food, but it usually takes me so long to get it right. Love how to adapted this for the slow-cooker- putting it on my list of recipes to try. :) Beautiful as always, Nicole!
Thank you, Emily! It took me a while to get the original recipe right but then adapting it for the slow cooker went pretty smoothly and I was surprised how well it turned out. :)
Just loving this moody evocative shot, Nicole! I am still craving comfort food and love the idea of your slow cooker curry. Home made nan breads are so quick and easy to make too! <3 x
Thank you so much, Louise! I know what you mean about craving comfort food, we still have a few feet of snow on the ground up here. I’m looking forward to summer but until then hot stews are the thing. :)
Wow, I’m crazy for Indian food and THIS curry looks to-die-for!!!!!
Thank you, Tori! I absolutely love Indian food too! :)
This is making my mouth water, I just love all sorts of different curries, the flavors are so magical together. I agree, naan would be my choice as well! Take care.
Thank you, Stacey! I agree, curries are awesome, so multidimensional. Have a great week! :)