Description
A comforting and flavorful Slow Cooker Chicken Curry made with a rich blend of spices, tender chicken thighs, and a creamy finish. This easy-to-make curry is perfect for a hands-off dinner and is served best with steamed rice and naan bread.
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
- Cilantro (coriander) to garnish
- Red pepper flakes or onion seeds
- Naan bread
- Steamed rice or pilau rice
Instructions
- Make the curry paste: Combine the onions, garlic, ginger, tomato paste, brown sugar, salt, garam masala, cumin, turmeric, paprika, cayenne pepper, and chicken stock in a mini food chopper or blender. Process until you achieve a smooth, well-blended paste.
- Add chicken and slow cook: Place the chicken thighs into the slow cooker. Pour the prepared curry paste over the chicken and mix well to ensure all pieces are coated.
- Cook the curry: Set the slow cooker on HIGH for 3 hours or LOW for 5 hours without opening the lid. This slow cooking will tenderize the chicken perfectly and develop rich flavors.
- Finish with cream or yoghurt: Once cooked, stir in the heavy cream or fat-free natural yoghurt. Warm through gently to combine without boiling.
- Season and serve: Check the seasoning and adjust salt and pepper as needed. Garnish with fresh cilantro and sprinkle red pepper flakes or onion seeds. Serve hot over steamed rice or pilau rice alongside naan bread for a delicious 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 one 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 is reduced and chicken is tender.
- Adjust seasoning to taste before serving.
Nutrition
- Serving Size: 1 serving (approx. 225g)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
