curry

Slow Cooker Indian Chicken Curry: The Only Curry Recipe You’ll Ever Need

January 23, 2020 by Alyssa

Full of traditional Indian spices, this creamy slow cooker Indian Chicken Curry is so delicious, you’ll never want to make another curry recipe again.

This slow cooker Indian chicken curry recipe has quickly become a favorite meal for both Mayank and I. It’s not only easy to make but it’s flavorful, full of Indian spices like cumin, coriander, and garam masala and (I think) healthier than traditional stove-top curries because it’s made in a slow cooker with very little oil or cream.

I originally made this Indian Chicken Curry recipe for Mayank when I was traveling for work. Knowing I’d be gone for about four days, I wanted to give him something homemade to eat while I was away so he’d have a few healthy meals for dinner. Before heading to the airport one morning, I dumped all the Indian spices I could think of into a crockpot and crossed my fingers it would turn out.

When Mayank got home from work that evening, I had him add in some milk and cornstarch to thicken the curry and hoped for the best result. Mayank instantly loved Indian chicken curry recipe, texting me that evening that it was the best I had ever made.

The next time I traveled I made the curry again and officially dubbed it ‘Mayank’s Curry’. This pattern went on a few more times when I traveled for work with him raving about the recipe and me never having tasted it. A few months after making this recipe for Mayank, I finally decided to give it a try myself.

And it was delicious.

It really was the best Indian Chicken Curry I’ve ever made (and I’ve tried a LOT of chicken curry recipes at home). This Indian Chicken Curry recipe basically dumps what I consider to be the essential Indian spices into a slow cooker with the other traditional ingredients — tomatoes, onions, ginger, and garlic and together they marinate all day in the slow cooker resulting in a thick, rich, creamy curry sauce.

The non-Indian key ingredient in this recipe is Greek yogurt (do not use regular yogurt, you’ll end up with a soupy mess). The yogurt helps tenderize the chicken pieces as it cooks while giving a creamy tikka masala-like texture to the dish. I serve the Indian Chicken Curry over rice for Mayank or with naan. I like it with cauliflower rice for myself especially on days when I’m looking for an extra dose of veggies.

And the best part, there are leftovers for days!

This recipe makes a lot of curry which is why I’d make it for Mayank when I was traveling so he’d get multiple lunches and dinners out of it. The leftovers store for 2-3 days.

Enjoy what we call in our house, Mayank’s Curry or better known to you as The Only Indian Chicken Curry Recipe You’ll Ever Need.

The Only Slow Cooker Indian Chicken Curry Recipe You'll Ever Need

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Prep time

15 mins

Cook time

8 hours

Total time

8 hours 15 mins

Author: Alyssa

Serves: 6 servings

Ingredients

2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
½ large yellow onion, finely diced
2 cloves garlic, minced
1 tbsp freshly, finely grated ginger
8 oz tomato puree
½ cup chicken stock
¾ cup plain greek yogurt
1 tbsp lemon juice (~half lemon)
1 tbsp plus ½ teaspoon garam masala, separated
1½ tsp cumin
1½ tsp turmeric
¾ tsp paprika
¾ tsp curry powder
1 tsp salt
¼ tsp cinnamon
¼ tsp freshly ground black pepper
2 bay leaves
1 cup half and half cream
½ tbsp cornstarch
½ tsp cayenne pepper*
Prepared Long Grain White Rice or Basma

Instructions

In a large mixing bowl stir together the onions, garlic, ginger, tomato puree, stock, yogurt, lemon juice, 1 tablespoon garam masala, cumin, turmeric, paprika, curry powder, salt, cinnamon, and black pepper.
Place the chicken pieces into the bottom of your slow cooker and pour the yogurt and spice mixture on top. Stir to combine. Add in the bay leaves and nestle them into the sauce. Place the lid on the slow cooker and cook on low heat for 6-8 hours (or high for 3-4 hours).
About 30-minutes before serving whisk together the half and half with the cornstarch. Pour the mixture into the slow cooker and vigorously stir to thicken the sauce. Taste the sauce and adjust the seasoning with the additional ½ teaspoon garam masala and ½ teaspoon cayenne pepper (if desired). Allow the mixture to cook an additional 30 minutes while you prepare the rice. Remove bay leaves and serve warm. Leftovers can be kept for 2-3 days in the refrigerator.

Notes

*If the curry spice level is already to your liking, omit the cayenne pepper.

Smoked Cardamom Old Fashioned

June 19, 2018 by Alyssa

With a homemade curry leaf infused whiskey and a smokey cardamom sugar syrup, the Smoked Cardamom Old Fashioned has a nod of traditional Old Fashioned flavors with a smokey-sweet finish.

When <3M and I were in England, we visited an Indian street food restaurant, Mowgli, and had the most amazing Indian meal including a Smoked Cardamom Old Fashioned that blew my mind. The meal was wonderful and I even bought the to recreate some of the delicious street food at home once we returned to the States.

But strangely, of everything I tried at Mowgli, I couldn’t stop craving the Smoked Cardamom Old Fashioned. If you recall, I’m not the Old Fashioned drinker in the family but <3M is and he’s quite the connoisseur! He even weighed in with his friends to help me create a guide to Austin’s Best Old Fashioneds, so for me to crave this whiskey based drink, you knowit has to be good.

The Mowgli cookbook offered up the Smoked Cardamom Old Fashioned recipe but I made a few tweaks of my own so while this cocktail isn’t 100% the same Old Fashioned I enjoyed in Manchester, it’s very close. In fact, <3M declared this Smoked Cardamom Old Fashioned in his top 5 of all time (and on some days, if he’s craving something different, in his top 3!). Now, THAT is saying something.

This Smoked Cardamom Old Fashioned is heavy on the smoke due to the black cardamom pods. It also has a subtle sweetness from the syrup and apricot brandy. The finish is slightly earthy from the curry leaves themselves which you infuse into the whiskey, making this cocktail unique but with the traditional smokey-sweet Old Fashioned notes we’re all used to.

Curry Infused Whiskey

You can find fresh curry leaves at most Indian markets. If you’re in Austin, I grabbed a bag from Gandhi Bazaar on William Cannon & Brodie. You’ll need about 1 ounce of leaves for 3 cups of whiskey. When it comes time to choose your whiskey, I’d choose a quality bourbon based whiskey at a middle of the road price point like Bulleit Bourbon.

Creating the infused whiskey is simple! Just drop the curry leaves — stems and all into a jar, pour the whiskey over it and let it steep for at least two days before you make the cocktail. I let mine sit for 5 days then removed the leaves.

Smoked Cardamom Syrup

Although this is a smoked cardamom syrup, you’re really just looking for BLACK cardamom pods. Black cardamom pods have a naturally smoky flavor so don’t go killin’ yourself looking for smoked cardamom pods. And don’t fall for any pricey ‘smoked black cardamom pods’ you find on the internet. My advice is to again, hit up your local Indian store for this ingredient.

If you’ve ever made a simple syrup, this is that exact same process. It’s a 2:1 ratio of granulated sugar to water, heated to a boil on the stovetop and stirred until the sugar is fully dissolved. Next, you drop about 3 ounces of black cardamom pods into a jar, pour the hot syrup over top and let it sit for at least two days.

Afterward, you can use the syrup as-is but I chose to strain out the pods over a fine mesh strainer as they released black specs into the syrup and I wanted a clean, clear syrup.

Once you have these two key ingredients, the cocktail comes together in minutes. It’s as simple as pour, ice, & garnish. You can choose to serve the Smoked Cardamom Old Fashioned over ice (I’d recommend ) or you can shake it quickly in a cocktail shaker, strain out the ice and serve it neat. I prefer mine over ice as I enjoyed the cocktail more as the ice melted.

If you’re looking for a meal to pair your Smoked Cardamom Old Fashioned with try making my Murgh Malai Tikka, an Indian-spiced grilled chicken kebab.

5.0 from 3 reviews

Smoked Cardamom Old Fashioned

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Author: Alyssa

Serves: 1

Ingredients

3 ounces curry whiskey, recipe below
.75 ounces apricot brandy
.75 ounces smoked cardamom syrup
4 dash Angostura bitters
2-3 curry leaves, for garnish
2 sugared cardamom pods, for garnish

Instructions

Place all of the ingredients in a whiskey glass (or shaker if making neat)
Add ice and stir (or shake and strain if making neat then pour into glass)
Garnish with curry leaves and cardamom pods

5.0 from 3 reviews

Curry Whiskey & Smoked Cardamom Syrup

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Author: Alyssa

Ingredients

3 cups bourbon whiskey
1-ounce curry leaves
2 cups granulated sugar
1 cup water
3 ounces black cardamom pods

Instructions

For the whiskey, add curry leaves, stems and all to a large mason jar
Pour whiskey over top and seal with li
Let steep at least 2 days
Remove and discard leaves before using.
Store at room temperature
Now make the syrup.
Place cardamom pods in a large mason jar and set aside
Add sugar and water to a medium-size saucepan and bring to a boil over medium-high heat
Reduce to simmer and stir until sugar is dissolved
Pour warm syrup over cardamom pods and let cool
Once cool, seal with lid and let steep at least 2 days
Before using, you may strain the syrup through a fine mesh strainer to remove the cardamom pods
Do not discard the pods, as you'll use them for garnish
Store syrup in the refrigerator for up to 2 months

Lemongrass Coconut Chicken Curry

October 17, 2016 by Alyssa

Lemongrass Coconut Chicken Curry is ready in 30-minutes with a flavorful punch of spice & comfort. Made with coconut cream, curry powder, & smashed lemongrass it will quickly become a dinner favorite!

This Lemongrass Coconut Chicken Curry is a flavorful punch of spice and comfort with coconut cream, curry powder, and smashed lemongrass. It quickly became a regular weekday meal in our household due to its one pot nature & 30-minute prep, assembly and cooking time. Best yet, this recipe can also be made 100% vegan if you substitute tofu for chicken!

My inspiration for this recipe came after my work team & I took a Thai cooking class together at Thai Fresh in Austin, Texas to celebrate a recent project launch. At this class, we learned a few secrets to Thai cooking, including how to make the creamiest of curries — just like you’d find at a restaurant!

After the class, a coworker of mine was inspired to grow lemongrass and luckily for me, after it had a few sprouts, he offered me a couple stalks to cook with — which led me to devise this Lemongrass Coconut Chicken Curry recipe.

Lemongrass Coconut Chicken Curry is a dish that combines all my favorite ingredients from the Thai Fresh class along with curry powder — a staple amongst my kitchen spices.

Now, I’m no expert in Asian cuisine so I’m unsure if a similar dish is made in any Asian culture but my Lemongrass Coconut Chicken Curry was definitely influenced by the cooking techniques I learned at Thai Fresh — so in the very least, I’d categorize this as an Asian dish.

To get the flavor and consistency of curries you eat at the restaurant, here are my 4 tips from Thai Fresh that I applied to my Lemongrass Coconut Chicken Curry recipe. They’re also great tips to remember whenever you’re cooking a coconut curry based meal!

Use chicken thighs not chicken breast
Chicken thighs are much more flavorful than chicken breast so by using the thighs, you’ll end up with a more flavorful curry. Chicken thighs also tend to hold up better when cooked in liquids.

Think about it…Have you ever ate chunks of chicken breast cooked in a soup? I bet they were kind of rubbery, maybe a bit chewy? That’s because the chicken was pretty much boiled. Using chicken thighs will prevent that rubbery texture from occurring while at the same time, adding tons of flavor to your Lemongrass Coconut Chicken Curry.

Use coconut cream not coconut milk
For rich, creamy, coconut flavor you should only use coconut cream, not coconut milk when making my Lemongrass Coconut Chicken Curry.

The best way (via Thai Fresh) for getting coconut cream is to buy a full-fat can of coconut milk and place it in the fridge the day before, or at least a few hours before, you plan to cook your meal.

When it comes time to open the can, be sure not shake it. Simply remove the lid and with a large spoon, ladle the cream into your Lemongrass Coconut Chicken Curry. While ladling, you’ll see a clear divide between the cream and the coconut water (when you shake the two together, that’s when you get coconut milk!). When you start spooning out coconut water, stop. Discard the coconut water or have it as a post-workout snack for some extra hydration!

Perfectly cooked onions take time
Whatever you do, do not rush when cooking your onions. Cooking the onions and garlic by themselves, slowly over 5-7 minutes on medium heat gives your pan time to season and absorb flavor. This slow cooking method also gives your onions a chance to brown and caramelize. If you turn the heat up too high, you run the risk of burning the onions and garlic which will add bitterness to the dish.

As we know, caramelization adds flavor to your Lemongrass Coconut Chicken Curry. And trust me, you want tons of flavor. The onions bring sweetness to the dish that blends with the spice from the curry powder and dried red chile, creating a deliciously savory, craveable sauce.

Last tip, smash your lemongrass to release its flavor
Before adding lemongrass to your curry, it’s best to cut the stalk in half then give the pieces a good smash with the side of your knife to release the flavors.

It’s similar to how you would smash a garlic clove — you aren’t looking to chop it into pieces but simply release its oils which will flavor your Lemongrass Coconut Chicken Curry. When it’s time to serve, feel free to pick out the lemongrass. You wouldn’t want anyone eating it as it may taste bitter or a tad woody (…it is call lemongrass for a reason).

If you follow those four tips above, I promise you this curry will be foolproof and you’ll be picking up coconut milk and lemongrass on the regular to remake this meal again and again for your family.

I know once the weather cools down here in Texas, this Lemongrass Coconut Chicken Curry will end up being a weekly comfort meal for <3M and I. Plus, the leftovers are great for lunch the next day!

5.0 from 1 reviews

Lemongrass Coconut Chicken Curry

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Serves: 4

Ingredients

2 tablespoons olive oil
1 large onion, halved and sliced
3 cloves garlic, chopped
1 teaspoons freshly ground black pepper
1 tablespoon sugar
1½ tablespoons grated ginger
2 pounds boneless, skinless chicken thighs, cut into strips**
1-2 dried red chili peppers*
2 stalks lemongrass, green tops removed then pale ends cut in half and smashed to release flavor
2 tablespoons curry powder
4 tablespoons tamari (or soy sauce)
½ teaspoon salt, optional
coconut cream from one 16oz can of coconut milk
4 cups cooked basmati rice, for serving

Instructions

Heat olive oil in a medium skillet over medium heat.
Add the onion and garlic.
Cook, stirring frequently until the onions begin to caramelize, about 7 minutes.
Add the salt (optional), black pepper, sugar, chopped ginger and chicken.
Cook over medium-high heat until the chicken begins to brown, about 10 minutes.
Add the chili peppers (optional), lemongrass, curry powder, soy sauce and coconut cream (skim the cream from the coconut milk, leaving the clear coconut water).
Stir to combine
Reduce the heat to medium-low and cook until the chicken is cooked through.
Adjust seasoning as needed (salt, spice, thickness)
Discard the chili peppers and lemongrass before serving.
Serve warm with rice

Notes

* If you aren't a fan of spice, leave the red chili pepper out of this recipe
** If making vegan, use one block of pressed tofu

Chana Masala (Indian Chickpea Curry)

May 25, 2016 by Alyssa

Chana masala is the gateway food to Indian cuisine. It uses a familiar bean and includes a subtle hint of cinnamon, spice and heat.

Chana masala is the gateway food to Indian cuisine. It uses a familiar bean and includes a subtle hint of cinnamon, clove, spice and heat. It’s the starter curry for those skeptical of venturing into this “exotic” Indian cuisine.

I consider Chana Masala the gateway curry because it uses a familiar bean, (garbanzo beans found on most salad bars across the States), it tends to be mild in spice, and has a warm cozy feeling when you eat it, similar to the way chicken noodle soup makes most people feel loved and comforted as a child.

…

Loving This Week 6

April 15, 2016 by Alyssa

No lie, I’ve had a pretty hectic week at work but just because I’ve been crazy busy, doesn’t mean I haven’t found a few things to absolutely love this week….

I hardly ever keep ice cream in the house because if it’s in the freezer, both <3M and I will plow through the tub in a few days.

But this week, I happened across NadaMoo, a coconut milk based ice cream. It’s definitely not a miracle ice cream, and I’m not sharing my love for NadaMoo because it’s healthier than regular ice ceam, I’m simply sharing NadaMoo! because it is so darn creamy & delicious! NadaMoo! also have some spectacular flavor offerings like Salted Caramel, Snickerdoodle Cookie Dough, Bananas for PB & Chocolate and a whole slew of other creative offerings.

I had the Chocolate Almond and the Vanilla…AHHH this week with a bit of cold brew coffee poured over it to make a coffee float! Absolutely delicious! Check it out, and may I suggest trying the coffee float with a bit of High Brew Coffee because you know I’ve been digging that lately too!

This week I also happened across this old (but new to me) article about 2016 Kitchen Trends which highlights —

Wood Floors
Neutral Walls & Cabinets
Lots of Storage
Stainless Steel and
Granite

It’s definitely spot on with how I’m thinking about our kitchen.

I love our stainless steel appliances and we have white cupboards with matching stainless steel handles. When we first moved in, the cupboards were just a horrible stained, wood color and updating them to white was one of mine and <3M’s very first projects.

I’m also gearing up to repaint all the walls from our ‘builder’s beige’ to a light gray (someday). <3M and I also have plans to soon replace the stone flooring with hardwood. I know we’re no trendsetters but at least our kitchen will be ‘on trend!’

One thing I’m looking forward to this weekend is the Austin Food Blogger Alliance‘s Colossal Curry Cook-Off at Shangri La this Saturday from 2-4pm. I’ll be competing with my Chana Masala recipe! If you’re into curry, grab a discounted ticket now and swing by on Saturday with a full bell and a spoon to vote for my Chana Masala.

In an old blog post, I shared how the recipe was inspired by the Chana Masala <3M’s Aunt made for me while I was visiting them in Delhi! Sadly, although I make the recipe often, I still don’t have it committed to memory! Maybe after this weekend, and making 6 quarts of the curry, I’ll finally have it down without having to reference my own recipe.

One last link before heading into the weekend, check out A Taste of Koko‘s post 25 Instagram Worthy Restaurants in Austin — then go follow each of the restaurants on Instagram for some drool-worthy posts! If I had to suggest a few favs, check out Houndstooth, Odd Duck, and Ramen Tatsuya!

Got any weekly highlights or something fun you’re looking forward to this week? I’d love to know about it!

Indian Curried Cauliflower

February 17, 2016 by Alyssa

Truth be told, I swiped the base of this recipe from Whole Foods and made it a wholeeee lot better. Mine has an added boost of flavor and seasoning (salt!) which we all know Whole Foods cuisine to lack. Plus the addition of cumin seeds, garam masala, cumin powder and a squeeze of lemon to finish it off with a bit of brightness.