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Featured Indian Chicken Curry
Alyssa

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

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 1/2 large yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp freshly finely grated ginger
  • 8 oz tomato puree
  • 1/2 cup chicken stock
  • 3/4 cup plain greek yogurt
  • 1 tbsp lemon juice ~half lemon
  • 1 tbsp plus 1/2 teaspoon garam masala separated
  • 1 1/2 tsp cumin
  • 1 1/2 tsp turmeric
  • 3/4 tsp paprika
  • 3/4 tsp curry powder
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp freshly ground black pepper
  • 2 bay leaves
  • 1 cup half and half cream
  • 1/2 tbsp cornstarch
  • 1/2 tsp cayenne pepper*
  • Prepared Long Grain White Rice or Basma

Method
 

  1. 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.
  2. 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).
  3. 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 1/2 teaspoon garam masala and 1/2 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.