Easiest Crockpot Or Slow Cooker Chicken Curry Indian

Good chicken curry is like an amazing treat!! My kid’s favorite. It’s the color, the flavor, the aroma, it’s …. well everything. I have a few friends who love Indian food and have been asking me to make a slow cooker version. So this post is especially for those who love the slow cooker. The secret to Indian cooking is not just in the spices but how you bring life into those spices. The right blend and the right cooking technique can make a huge difference from curry to curry.

Why make this curry

You won’t find a curry recipe easier than this. No pre-cooking or sauteing is needed. Just add everything to the slow cooker and go about your day. While we do have some wonderful Indian spices, the deep color of this curry comes from the sweet smoked paprika and tomato paste. The dish is not spicy but you certainly can replace some of the paprika with cayenne. I have always cooked this over the stovetop but now that I have a slow-cooker I often use it for this too. The advantage of a slow cooker means you can leave it unattended. The disadvantage is it does not allow the liquid to evaporate giving you more gravy which works better when served with basmati rice Below I have given you both methods for the slow cooker as well as the stovetop in a large skillet or Dutch oven which I hope will encourage you to try this recipe.

Indian chicken curry

Prep – Thaw the chicken at least an hour before cooking. Pat dry with a clean paper towel.Pro tip – Frozen or wet chicken will result in too much liquid in the finished dish

Slow cooker

Combine – In the bowl of a slow cooker or crockpot, add the oil, garlic, ginger, onion, spices, seasoning, yogurt, and chicken stock. Combine well with a whisk or a wooden spoon.Pro tip -The chicken can be marinated in a bowl with spices and yogurt and kept in the fridge for up to 12 hours. Thaw an hour before cooking. Chicken – layer the chicken pieces into the sauce. Press down with a wooden spoon to ensure all the pieces are covered with the sauce.Pro tip – we want every piece of chicken to absorb all the flavor so make sure to tuck them inside the sauce. You may need to arrange them carefully.

Cook – Cover the slow cooker with its lid. Cook until the chicken is almost falling off the bones. You can cook for 3 hours on high or 4 hours at low temperature.Pro tip – if you use chicken breast do not cook too long. Just 3 hours on low would be enough otherwise the chicken will be too dry. Reduce – You can serve the chicken as is with steamed rice. To reduce the excess liquid in the pot remove the chicken pieces into a separate bowl. Continue to cook the sauce/gravy for an hour on high until thick. Then return the chicken back to the pot. Garnish with chopped cilantro or parsley.

No slow-cooker – make on the stovetop

Combine – In a skillet or Dutch oven over medium heat, add the oil and spices, followed by the onion, tomato paste, and yogurt. Saute for just 2 minutes then add the chicken stock.Pro tip: Use a whisk to ensure no lumps in the yogurt. Chicken – Next, add the chicken pieces and season with salt and pepper. Bring to a boil. Simmer – Then reduce heat to a low gentle simmer. Cover the pot and cook on low for 60 to 90 minutesPro tip – stir every 20 minutes making sure there is enough liquid to prevent the bottom from sticking. If necessary add 1/4 to 1/2 cup of water during cooking. Garnish – Cook until the chicken is fork-tender and almost falls off the bone. Garnish with chopped cilantro or parsley. Enjoy!

Tips for Serving and Storing Your Curry

Now that you have your customized Indian curry ready, it’s important to know the best way to serve and store it. Here are some tips to help you make the most of your delicious creation:

First, consider the type of rice you’ll serve with your curry. Basmati rice is a popular choice and pairs well with Indian flavors, but you can also try experimenting with other types of rice or even quinoa. When it comes to serving, consider adding a dollop of plain yogurt or a sprinkle of fresh herbs like cilantro or parsley on top for added flavor and texture. Naan bread or papadums are also great accompaniments. If you’re not planning on serving your curry right away, it’s important to store it properly to maintain its flavor and texture. Allow it to cool before placing it in an airtight container in the refrigerator for up to three days. You can also freeze your curry for up to three months. When reheating your curry, add a splash of water or broth to help bring back some of the moisture that may have evaporated during storage. And remember to taste and adjust the seasoning before serving again.