Creamy Slow Cooker Tomato Chicken Curry
This creamy slow cooker tomato chicken curry is full of flavor from both ground spices and spice seeds.
Servings: 2
Calories (Estimated): 692kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- pot
- food processor
- rubber spatula
- mixing bowl
- Dutch oven
- kitchen tongs
- wooden spoon
- ladle
- slow cooker
Ingredients:
- 1 medium-large white or yellow onion (about 10 ounces)
- 2 teaspoons powdered ginger
- 1 teaspoon turmeric powder
- 4 teaspoons mild or medium yellow curry powder*
- 4 teaspoons mild or medium chili powder*
- 2 large garlic cloves, peeled and minced or pressed through a garlic press
- ½ tablespoon vegetable oil
- 5 to 6 boneless, skinless chicken thighs** (about 1 ½ pounds)
- 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 (8 ½ ounces)
- 2 tablespoons tomato paste
- 1 cup chicken broth
- ⅔ cup full-fat sour cream
- cilantro, for garnish
- 2 eggs, optional
Instructions:
- Peel the onion and chop into 1- to 2-inch chunks. Add to a pot along with 1 cup of water. Boil uncovered until almost all water has evaporated. Let cool for a bit.1 medium-large white or yellow onion (about 10 ounces)
- Transfer the boiled onion along with any remaining water into a food processor and process into a puree. Set aside.
- Combine ginger, turmeric, curry powder, chili powder and garlic in a small bowl.2 teaspoons powdered ginger, 1 teaspoon turmeric powder, 4 teaspoons mild or medium yellow curry powder*, 4 teaspoons mild or medium chili powder*, 2 large garlic cloves, peeled and minced or pressed through a garlic press
- Stir 3 tablespoons of water into the spices and mix with a spoon to make a paste. Set aside.
- Heat the vegetable oil in a Dutch oven until shimmering. Sear the chicken thighs on both sides in the hot oil.½ tablespoon vegetable oil, 5 to 6 boneless, skinless chicken thighs** (about 1 ½ pounds)
- Turn the heat down, then move the chicken thighs over to one side of the Dutch oven. Add fenugreek, cumin, coriander and mustard seeds to the other side. Fry the seeds for 4 to 5 minutes. (The seeds need to sizzle but be careful not to burn them.)¼ teaspoon whole fenugreek seeds, ¼ teaspoon whole cumin seeds, ¼ teaspoon whole coriander seeds, ¼ teaspoon whole brown or yellow mustard seeds
- Carefully add the onion puree, then the star anise and the carrot.1 whole star anise, ½ carrot, sliced
- Turn the heat back up a bit 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. Cook on low for 3 hours.1 cup canned crushed tomatoes (8 ½ ounces), 2 tablespoons tomato paste, 1 cup chicken broth
- Stir in the sour cream, then season to taste with a little bit of salt.⅔ cup full-fat sour cream
- Serve the curry with naan or rice and sprinkle with cilantro.
- For extra flavor, fry one egg per serving (sunny side up or over easy) and serve on top of the curry.
Recipe notes:
*I recommend to get the spice blends for this recipe from a dedicated spice shop rather than the grocery store. The quality and freshness of spices makes a huge difference in any dish and that is especially true for curries.
**Use the chicken thighs straight out of the package. There is no need to trim off any fat since the fat will render in the slow cooker.
***If you don't remove the star anise before transferring the mix into the slow cooker, the curry will take on a very strong anise flavor.
Storage: Transfer any leftovers into an airtight container and store in the fridge for up to 2 days.
Freezing: Let the curry cool to room temperature, then transfer into a freezer bag, seal and put in the freezer.
