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SLOW COOKER CHICKEN CURRY RECIPE

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This slow cooker chicken curry is perfect in every way – juicy pieces of chicken, a spicy, flavourful gravy that has the right consistency – this is the perfect dinner to come home to. 



This recipe took a few tries but I’ve got it exactly the way we like it. Tender, juicy chicken, a gravy that coats each piece of chicken instead of pooling at the bottom and so much flavour that you would think we marinated the chicken for a few hours.

And it’s really simple to make. The only real cooking you’ll do here is to cook the onions and garlic together in a little oil before adding it to the slow cooker. And the only reason I recommend doing that is so that we can get rid of the raw, overpowering taste of onions and garlic; and take advantage of their sweet flavour once we cook them. The rest of the recipe is really dump and cook.

SLOW COOKER CHICKEN CURRY RECIPE
This slow cooker chicken curry is inspired by Indian flavours and is the perfect dinner recipe. The chicken is juicy, the gravy is luscious and not watery, and its fantastic served with rice or naan bread. It’s incredibly easy, with minimal prep, while being gluten free and kid friendly too.



INGREDIENTS
  • 1 tablespoon Oil
  • 1 cup finely chopped Onions
  • 1 tablespoon minced Garlic
  • 7-8 Baby Potatoes, cut into half (or 2 large potatoes, diced into 1 inch pieces)
  • 8 boneless, skinless Chicken Thighs, cut into 1 inch pieces
  • 1 Bayleaf
  • 2-3 Cloves
  • 6-8 whole Peppercorns
  • 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
  • 1 cup Tomato Puree
  • 1/2 cup Water
  • 1 tablespoon Butter
  • Chopped coriander for topping
INSTRUCTIONS
  1. Heat oil in a pan and add chopped onions and minced garlic. Saute for 3-4 minutes till the onions soften. Transfer this mixture to the slow cooker along with all the other ingredients. Mix well.
  2. Cover and cook on high for 3.5-4 hours or low for 6 hours. Once the chicken curry is cooked, mix in the chopped coriander and serve hot on top of steamed rice or with some butter naan.

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