ChickenCurryIndianSlow Cooker

Chicken Curry (Slow Cooker)

By February 17, 2011 December 11th, 2019 No Comments
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Chicken Curry (Slow Cooker)


  • Author: Meagan

Description

Tuesday night the girls and I went out with a couple other Moms and their kids, and last night I made some Spinach and Ricotta Stuffed Pasta Shells (with some extra for the freezer) with sausage.  Tonight I’m heading out with some friends so Brock and the girls will be getting leftovers.

This is the recipe that I mentioned that my friend Kyla passed along from the book ‘The Indian Slow Cooker’ by Anupy Singla – such a great idea!  Basically it’s a super easy recipe, full of flavor, and the heat can be adjusted to how you’d like it. Also, the original recipe called for more oil, but I think that the fatty chicken bits make enough oil for the dish.  Enjoy!


Scale

Ingredients

Chicken Curry (Slow Cooker)

2 lbs. chicken thighs (I used boneless, skinless) – there’s easily enough sauce for 3 lbs. if your crock pot is large enough

1 large onion, chopped

2 tomatoes, chopped AND 1 can (156 mL/5.5 oz) tomato paste

1, 4-inch piece of ginger, peeled and chopped AND 10 cloves of garlic

1 T. EACH salt, turmeric AND garam masala

1 T. Indian red chili powder (or to taste, I didn’t use any because Kyla warned me that it was hot, and she only used a teaspoon)

1 T. canola oil AND 1 c. plain yogurt

1 c. Kasoori Methi (dried fenugreek leaves)

1 cinnamon stick

4 green cardamon pods AND 4 whole cloves

4 to 6 Thai, Serrano or cayenne chilies (I used 2 Serrano, cut in half and seeded so that the girls wouldn’t get an actual piece by accident)

fresh cilantro for garnish


Instructions

I actually prepped this the evening before and put it all in a glass bowl in the fridge overnight – it worked out great.

Toss the onion, tomato, tomato paste, ginger and garlic into the food processor and blend until smooth.  Stir in all of the spices, oil, yogurt and chilies (if using), then add in the chicken and toss well to coat it all.

Add it all to your crock pot and cook on low for 8 hours – I was home for part of the day so I had it on high for a couple of hours in the middle, but it wasn’t necessary.  We enjoyed ours with basmati and a simplified version of naan and even the girls loved it (we really, really want them to love curry!).


  • Category: Chicken, Curry, Indian, Slow Cooker
Meagan

Meagan

From Meagan's Kitchen

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