Description
This Slow Cooker Chicken Curry is a flavorful and comforting dish made with tender chicken thighs, aromatic spices, and baby potatoes cooked to perfection in a slow cooker. Perfect for a hands-off meal, it combines traditional Indian spices with the ease of slow cooking, resulting in a rich and hearty curry that pairs wonderfully with steamed rice or butter naan.
Ingredients
Scale
Base Ingredients
- 1 tablespoon Oil
- 1 cup Onions (finely chopped)
- 1 tablespoon Garlic (minced)
Main Ingredients
- 7-8 Baby Potatoes (cut into half or 2 large potatoes, diced into 1-inch pieces)
- 685 grams Chicken Thighs (skinless and boneless, cut into 1-inch pieces)
Spices and Flavorings
- 1 Bayleaf
- 2-3 Cloves
- 6-8 Peppercorns (whole)
- 1 Green Chilli (finely chopped or Serrano Pepper)
- 1 tablespoon Coriander Powder
- 1 teaspoon Red Chilli Powder (or chilli flakes)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Salt
Liquids and Final Touches
- 1 cup Tomato Puree
- 1/2 cup Water
- 1 tablespoon Butter
- Chopped coriander for topping
Instructions
- Sauté Onions and Garlic: Heat oil in a pan over medium heat. Add the finely chopped onions and minced garlic and sauté for 3-4 minutes until the onions become soft and translucent. This step enhances the flavor of the curry by releasing the aroma of the onions and garlic.
- Combine Ingredients in Slow Cooker: Transfer the sautéed onions and garlic mixture to the slow cooker. Add the chicken pieces, baby potatoes, bayleaf, cloves, peppercorns, green chilli, coriander powder, red chilli powder, turmeric powder, garam masala powder, salt, tomato puree, and water. Stir everything well to combine all ingredients evenly.
- Slow Cook the Curry: Cover the slow cooker with the lid and set it to cook. Choose high heat for 3.5 to 4 hours or low heat for 6 hours. This slow cooking process allows the chicken to become tender and the flavors of the spices and ingredients to meld together beautifully.
- Finish and Serve: Once cooking is complete, stir the curry gently, then mix in the butter and chopped coriander for freshness. Serve the hot chicken curry over steamed rice or with butter naan for a satisfying meal.
Notes
- Use boneless, skinless chicken thighs for tenderness and flavor.
- If you prefer a thicker curry, remove the lid for the last 30 minutes to reduce the liquid.
- Adjust the green chilli and red chilli powder according to your heat preference.
- Baby potatoes work well because they hold shape; you can substitute with diced large potatoes if needed.
- For a richer flavor, add a splash of cream or coconut milk at the end.
- Serve garnished with fresh coriander leaves to enhance the aroma and presentation.
