Description
This Slow Cooker Chicken Curry is a rich and flavorful dish made with tender chicken thighs simmered in a fragrant blend of spices, garlic, ginger, and tomato purée. Perfectly cooked in a slow cooker for maximum tenderness and infused with creamy yogurt or heavy cream, it makes a comforting meal served with naan bread and steamed rice or pilau.
Ingredients
Scale
Curry Paste
- 2 red onions, roughly chopped
- 5 cloves garlic
- 1 thumb-sized piece fresh ginger
- 2 tbsp tomato purée (paste)
- 1 tbsp brown sugar or Sukrin Gold sweetener
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp cayenne pepper
- 60 ml (¼ cup) chicken stock
Main
- 2 lbs (900g) chicken thighs, skinless & boneless, fat removed
Finishing
- 5 tbsp heavy cream or fat free natural yoghurt
To Serve
- Salt and pepper to season
- Fresh cilantro (coriander) to garnish
- Red pepper flakes or onion seeds
- Naan bread
- Steamed rice or pilau rice
Instructions
- Make the curry paste: Place the roughly chopped onions, garlic cloves, fresh ginger, tomato purée, brown sugar or Sukrin Gold sweetener, salt, garam masala, ground cumin, turmeric, paprika, cayenne pepper, and chicken stock into a mini food chopper. Process until you achieve a smooth, fragrant paste that will form the base of your curry.
- Combine chicken and curry paste: Add the skinless and boneless chicken thighs into the slow cooker. Pour in the prepared curry paste and mix well to ensure the chicken is fully coated with the paste infused with aromatic spices.
- Slow cook the curry: Cook on the HIGH setting for 3 hours or on LOW for 5 hours without opening the lid. The chicken will become very tender and fully absorb the flavors during this slow cooking process.
- Add cream or yoghurt: Stir in the heavy cream or fat free natural yoghurt to enrich the curry with a creamy texture. Heat through gently to combine all flavors without boiling off the creaminess.
- Season and garnish: Taste the curry and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro and sprinkle with red pepper flakes or onion seeds for a hint of extra flavor and texture.
- Serve: Serve the slow cooker chicken curry over steamed rice or pilau rice alongside warm naan bread for a complete, satisfying meal.
Notes
- To cook on the stove top: Heat a little oil or ghee in a pan and briefly brown the chicken over high heat. Add the curry paste and stir until fragrant. Stir in 1 cup (250ml) chicken stock and bring to a rolling boil. Reduce heat to a gentle simmer and cook for 30-45 minutes, stirring occasionally until the sauce thickens and reduces.
- You can substitute heavy cream with fat-free natural yoghurt for a lighter version.
- The curry paste can be made ahead and refrigerated for up to 2 days for convenience.
- Adjust cayenne pepper quantity to control the heat level according to your taste preference.
Nutrition
- Serving Size: 1 serving (about 300g)
- Calories: 430 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
