A bowl filled with Indian chicken curry, a side of naan bread and sprigs of fresh cilantro.

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.


  • 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


  • 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.


*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.


Calories: 960kcal