Slow Cooker Chicken Curry
This Chicken Tikka Masala style curry is made in the slow cooker for extra depth of flavour & ultra tender chicken! Slow cooker times either 3-4hours on HIGH or 5-6hours on LOW.
Servings: 4
Cost: £3.50 / $4
Equipment
- Slow Cooker
- Frying Pan & Wooden Spoon
- Sharp Knife & Chopping Board
- Small Bowl (to mix spices)
- Medium Bowl & Tongs (to combine chicken with spices)
Ingredients
Chicken Curry
- 1.2lbs / 600g Boneless Skinless Chicken Thighs, sliced into large bite-sized pieces (I typically divide 1 thigh into 4).
- 2 cups / 500g Tomato Passata (Pureed/Sieved Tomatoes in US)
- 1/2 cup / 120ml Double/Heavy Cream, at room temp
- 1/2 cup / 120ml Water
- 1 medium/large White Onion, finely diced
- 4 cloves of Garlic, finely diced/minced
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 2 tbsp Unsalted Butter
- 1 tbsp finely diced Ginger
- 3 tsp Sugar
- Vegetable Oil, as needed (see notes)
Spice Mix
- 4 tsp Garam Masala (see notes)
- 3 tsp Chilli Powder (see notes)
- 2 tsp EACH: Ground Coriander, Cumin, Paprika, Turmeric
- 1.5 tsp Salt
To serve
- Cilantro/Coriander, roughly diced
- Naan Bread
- Rice
Instructions
- In a small bowl, combine 4 tsp garam masala, 3 tsp chilli powder, 2 tsp ground coriander, cumin, paprika and turmeric and 1.5 tsp salt. In a medium bowl, combine the diced chicken with half the spices (save the rest of the spices for later).
- Heat up around 1 tbsp veg oil in a pan over high heat. Once it just begins to smoke, space out your chicken (work in 2 batches if needed). Leave to fry until it begins to char, then flip and char the second side. You're not looking to cook the chicken at this point, this is purely to lock in the spices and caramelize the outside (a little char = extra and authentic flavour).
- Remove chicken from pan and place into slow cooker. Lower heat to medium and add 2 tbsp butter. Add onion and fry until it begins to soften, then add ginger and garlic and fry for a minute or so longer. Scrape everything into the slow cooker.
- Into the slow cooker pour in passata, water, tomato puree, your remaining spices and sugar. Give it a good stir then pop on the lid and cook on HIGH for 3-4hours or LOW for 5-6hours.
- Remove the lid and flick the cooker to 'warm'. Allow the curry to cool slightly, or at least stop rapidly bubbling then gently stir in the cream. It's important the cream is at room temp and the curry cools slightly or the cream may curdle. Don't be too vigorous when stirring otherwise the chicken will break apart.
- Serve with coriander/cilantro, rice and naan!
Video
Notes
a) Chicken - Chicken thigh is more flavoursome and tender than breast, but you can sub with breast if that's what you have. I'd recommend working to the quicker times (3 hours high or 5 hours low) because breast is more susceptible to overcooking. In both cases, you'll want large bite-sized pieces. Smaller pieces tend to break apart much easier, leaving you with more stringy bits of chicken. Which isn't a huge deal, it's just nicer to have chunks of chicken.
b) Oil - Indian cooking tends to include a lot of oil and butter, so don't skimp out on the oil when frying. Important to use an oil with a neutral flavour and a high smoking point, so I don't recommend olive oil. Can also use ghee (clarified butter).
c) Garam masala - You'll find this in almost all supermarkets/grocery stores in the spice section. It's a key spice so don't sub!
d) Chilli Powder / Spice Level - I typically use 'hot' chilli powder. 3 tsp gives a good kick of spice, but if you're at all wary either start out with 1 tsp and adjust at the end or switch to 'mild' chilli powder. If you've gone overboard with the spice then serve the curry with yoghurt or some form of dairy to tone down the spice.
e) Do I have to fry the chicken/onion before adding to slow cooker? - Frying the chicken not only locks in the spices but also adds a huge amount of flavour (light charring). Because you're cooking on high heat and only focused on charring it doesn't add much time to the process, so highly recommend doing it. Frying the onion/garlic/ginger helps lock in the butter.
f) Can I make this on the stove without a slow cooker? - To make on stove continue to step 2 (remove chicken and place in a bowl). Carry on with step 3 (fry onion/garlic/ginger) and toast the leftover spices for a minute before stirring in the tomato puree. Pour in water and passata, then simmer sauce (preferably with lid on for 10-15mins, stirring occasionally). Pour in cream and sugar, then add back in chicken. Simmer until chicken is cooked through. Thin out with water if needed.
g) Cookbook - As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!
h) Calories - divided by 4 with no sides, using 1 tbsp veg oil to fry.
Nutrition
Calories: 408kcal | Carbohydrates: 14.23g | Protein: 32.2g | Fat: 24.89g | Saturated Fat: 11.479g | Polyunsaturated Fat: 3.985g | Monounsaturated Fat: 7.333g | Trans Fat: 0.048g | Cholesterol: 189mg | Sodium: 1046mg | Potassium: 766mg | Fiber: 1.5g | Sugar: 8.83g | Vitamin A: 1191IU | Vitamin C: 89.7mg | Calcium: 66mg | Iron: 2.12mg