A bowl filled with Indian chicken curry, a side of naan bread and sprigs of fresh cilantro.
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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.
Course Main Course
Cuisine Indian
Keyword slow cooker chicken curry, slow cooker curry, slow cooker indian chicken curry
Cook Time 3 hours 40 minutes
Total Time 3 hours 40 minutes
Servings 2
Calories 960kcal
Author This recipe is adapted from Curry Frenzy.

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

*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.

Nutrition

Calories: 960kcal