Slow Cooker Indian Chicken Curry with Chicken Thighs recipes - Main course

Author: Eric Gage  
Main course Favourite lamb recipes Dinner

This slow cooker Indian chicken curry with chicken thighs is full of flavor from both ground spices and spice seeds. Chicken thighs, coconut, ginger and spices simmer together in the slow cooker for delicious results.

Slow Cooked Chicken Curry

Slow Cooked Chicken Curry
A simple chicken curry recipe that is packed with flavour. Ingredients 1⁄2 cup mild curry paste 1⁄4 cup white vinegar 2 to 4 cloves garlic 3cm piece ginger root, grated 1 tomato, cubed 2 tsps ground cumin 11⁄2 tsps ground cardamom 2 tsps salt 3⁄4 tsp freshly ground black pepper 1kg chicken breasts, cubed 2 onions, cut into half-moons and thinly sliced 1 red chilli fresh coriander for serving Method Step 1 Combine curry paste, vinegar, garlic, ginger, tomatoes, cumin, cardamom, salt and pepper in bowl of food processor. Process until mixture is a paste. Step 2 Place the chicken in a slow cooker. Layer onions on top of chicken and pour sauce over. Add the chilli into the slow cooker. Cook, covered, on low for 8 hours. Step 3 Serve with coarsely chopped coriander and steamed basmati rice.
Yields: 0 servings
Number of ingredients: 13
Ingredients:
  • 1⁄2 cup mild curry paste
  • 1⁄4 cup white vinegar
  • 2 to 4 cloves garlic
  • 3cm piece ginger root, grated
  • 1 tomato, cubed
  • 2 tsps ground cumin
  • 11⁄2 tsps ground cardamom
  • 2 tsps salt
  • 3⁄4 tsp freshly ground black pepper
  • 1kg chicken breasts, cubed
  • 2 onions, cut into half-moons and thinly sliced
  • 1 red chilli
  • fresh coriander for serving
How to cook:
  1. Combine curry paste, vinegar, garlic, ginger, tomatoes, cumin, cardamom, salt and pepper in bowl of food processor. Process until mixture is a paste.
  2. Place the chicken in a slow cooker. Layer onions on top of chicken and pour sauce over. Add the chilli into the slow cooker. Cook, covered, on low for 8 hours.
  3. Serve with coarsely chopped coriander and steamed basmati rice.
Notes: Slow Cooked Curry Chicken, Directions. Rinse, dry, and season the chicken with salt and pepper. Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side. Transfer chicken to slow cooker and top …
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slow cooker indian chicken curry with chicken thighs slow cooker indian chicken curry with chicken cooker curry chicken and vegetables slow cooker curry chicken and vegetables

Slow Cooker Indian Chicken Curry with Chicken Thighs

Slow Cooker Indian Chicken Curry with Chicken Thighs
This slow cooker Indian chicken curry with chicken thighs is full of flavor from both ground spices and spice seeds.
Provided by: This recipe is adapted from Curry Frenzy.
Total time: 220 minutes
Cook time: 220 minutes
Yields: 2 servings
Cuisine: Indian
Number of ingredients: 20
Ingredients:
  • 1 white or 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, (peeled and minced or pressed through a garlic press)
  • ½ tablespoon vegetable oil
  • 4-5 boneless, skinless chicken thighs**
  • 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 (or more, if desired)
  • cilantro, (for garnish)
  • 2 over easy eggs, (optional)
Nutrition:
  • Calories: 1003 kcal
  • Carbohydrate: 32 g
  • Protein: 121.1 g
  • Fat: 44.7 g
  • Saturated Fat: 16.2 g
  • Cholesterol: 509 mg
  • Sodium: 1239 mg
  • Fiber: 10 g
  • Sugar: 12.9 g
  • Serving Size: 1 serving
How to cook:
  1. Peel the onion and chop into ~ 1-inch chunks. Add the chunks to a pot along with 1 cup of water and boil uncovered until almost all water has evaporated. Let cool for a bit.
  2. Transfer the boiled onion along with any remaining water into a food processor and process into a puree. Set aside.
  3. Combine ginger, turmeric, curry powder, chili powder and garlic in a small bowl.
  4. Stir 3 tablespoons of water into the spices and mix with a spoon to make a paste. Set aside.
  5. Heat the vegetable oil in a Dutch oven until shimmering. Sear the chicken thighs on both sides in the hot oil.
  6. 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).
  7. Carefully add the onion puree, then the star anise and the carrot.
  8. Turn the heat back up a bit and fry the onion and carrot for 10 minutes. Remove the star anise and discard.
  9. 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.
  10. Stir in the sour cream, then season to taste with a little bit of salt.
  11. Serve the curry with naan or rice and sprinkle with cilantro.
  12. For extra flavor and substance, fry one egg per serving (either sunny side up or over easy) and serve on top of the curry.
Notes: Slow-cooker chicken curry, Method. Combine all the spice mix ingredients in a bowl. Add the chicken and toss to coat. Put in a slow cooker (see Flavour Boost) with the remaining curry …

Slow-cooker chicken curry

Slow-cooker chicken curry
Our slow-cooker chicken curry is packed with flavour. Chicken thighs, coconut, ginger and spices simmer together in the slow cooker for delicious results. Freeze half for another no-fuss cooking day. For more stress-free meal ideas, take a look through our slow cooker recipes.
Provided by: Jess Meyer
Total time: 310 minutes
Cook time: 300 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Indian recipes
Number of ingredients: 20
Ingredients:
  • 1kg free-range skinless, boneless chicken thighs (see Easy Swaps)
  • 750g new potatoes, halved if large
  • 2 tomatoes, roughly chopped
  • 1 large onion, thinly sliced
  • 6 garlic cloves, crushed
  • 5cm piece ginger, grated
  • 400g tin coconut milk
  • 2 tbsp good quality mango chutney, plus extra to serve
  • 1 tbsp tamarind paste
  • 1 tbsp tomato purée
  • 250g baby spinach leaves
  • Natural yogurt, basmati rice and poppadums to serve
  • For the spice mix
  • 2 tbsp masala powder (we used Bart Roasted Raj blend)
  • 2 tsp each ground cumin, coriander and turmeric
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1/2 tsp chilli powder (kashmiri)
  • You’ll also need
  • Slow cooker or hob-safe cast iron casserole
Nutrition:
  • Calories: 339kcals
  • Fat: 13.2g fat (8.5g saturated)
  • Protein: 30.6g
  • Carbohydrate: 22.7g (6.5g sugars)
  • Fiber: 3.7g
How to cook:
  1. Combine all the spice mix ingredients in a bowl. Add the chicken and toss to coat. Put in a slow cooker (see Flavour Boost) with the remaining curry ingredients except the spinach and serving suggestions. Add half a tin of water, stir well, then put on the lid and cook on high for 3 hours or low for 5 hours until the potatoes and chicken are tender. Alternatively, combine the chicken and remaining ingredients in a casserole (see Flavour Boost) with a whole tin of water. Cover with damp baking paper and a lid, then cook in a 130°C fan/gas 2 oven for 3-4 hours.
  2. Shred the chicken into chunks using 2 forks, then stir in the spinach to wilt and season to taste. Serve with the yogurt, rice and poppadums, with extra mango chutney on the side.
Notes: Slow Cooker Curry Chicken Thighs Best Recipes, How to make chicken curry in a slow cooker? The steps to make a slow cooker chicken curry are really simple. Start by preparing the fresh vegetables, garlic …

Slow Cooker Curry Chicken and Vegetables

Slow Cooker Curry Chicken and Vegetables
This easy and flavor packed Chicken Curry and Vegetables is made right in the slow cooker for an easy and healthy meal.
Provided by: Kristen McCaffrey
Total time: 255 minutes
Cook time: 240 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Asian, Indian
Number of ingredients: 14
Ingredients:
  • 2 lbs. boneless skinless chicken breast
  • 2 tsp. olive oil
  • 3 garlic cloves, minced
  • 2 tbsp. ginger, minced
  • 1 red onion, diced
  • 2 tbsp. Madras curry powder (for Thai curry , use red or green Thai curry paste)
  • 1/2 cup low-sodium chicken broth
  • 14 oz. light coconut milk
  • 2 cups butternut squash, peeled and chopped
  • 1 cup snow peas
  • 2 cups broccoli
  • 1 zucchini, chopped
  • 4 cups spinach
  • 2 limes
Nutrition:
  • Serving Size: 1.5 cups
  • Calories: 286 cal
  • Carbohydrate: 18 g
  • Fat: 8 g
  • Protein: 37 g
  • Fiber: 5 g
  • Saturated Fat: 4 g
  • Cholesterol: 74 mg
  • Sodium: 124 mg
  • Sugar: 5 g
How to cook:
  1. Heat the olive oil over medium high heat. Add the garlic, ginger, and onion. Cook for 4-5 minutes. Add the curry powder (or paste) and cook for 30 seconds. Stir in the chicken broth and turn off heat. Stir in the coconut milk.
  2. Place the chicken and vegetables in the slow cooker. If you like your vegetables more tender crisp, wait and add the broccoli, snow peas, zucchini, and spinach during the last thirty minutes of cooking.
  3. Pour the coconut curry mixture over top. Cook on low for 3-4 hours. Chop or shred chicken. Season with salt and pepper as needed. Serve with fresh lime juice. Cooking time may vary based on your slow cooker.
Notes: Slow Cooker Chicken Curry with Coconut Milk, Pour all but 1 cup of coconut milk into the bottom of a 6-quart Crock-Pot. Add butter, garlic, and seasoning ingredients. Stir to combine. Place chicken into the slow cooker. Add sweet …
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