Name: Slow Cooker Spicy Chicken Curry
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp rapeseed (canola) or coconut oil; 5cm (2in) cinnamon stick; 10 black peppercorns; 6 green cardamom pods, lightly crushed; 20 fresh or frozen curry leaves; 2 medium red onions, very finely chopped; 10 green finger chillies, finely chopped (to taste and optional); 1⁄2 tsp ground turmeric; 2 tsp ground coriander; 1 tsp ground cumin; 2 medium tomatoes, finely diced; 1kg (2lb 2oz) skinless chicken thighs, cut into bite-sized pieces; 200ml (3/4 cup) thick coconut milk; 1⁄2 tsp garam masala; Salt and pepper, to taste; 4 tbsp coriander (cilantro), finely chopped to garnish; FOR THE CHILLI PASTE; 70ml (1/4 cup) water or chicken stock (optional); 12 green bird’s eye chillies; 2 garlic cloves, peeled; 1 medium red onion, roughly chopped; 1 large bunch (60g ) of coriander; (cilantro), roughly chopped; Juice of 1 lime

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This slow cooker chicken curry is too good not to try!

The flavours in this slow cooker chicken curry are what a good curry is all about. You make it with an easy curry paste that consists of coriander, garlic, ginger, onions and chillies. As the curry slowly cooks, the sauce develops andbecomes so flavourful. All you need is some rice to serve and you will be in curry heaven!

About this slow cooker chicken curry.

Although I cooked this curry in a slow cooker for convenience, you could cook it in a large pot on the hob too. I like the slow cooker because I can just toss everything in and forget it for about 3 hours.

The sauce with a special chilli, coriander and chilli paste make it. A small amount of thick coconut milk brings it all together. This is one of those curry recipes you can really count on.

It’s simple and delicious. You really can’t go wrong and I think you will be making this again and again. I sure will be.

What is the best cut of chicken for slow cooking?

In my opinion, you should use bone-in or boneless chicken thighs. They have more flavour than breast and also have a better texture when slow cooked.

Breast is another option but be careful with it. Breast has a tendency to become stringy if cooked for too long. That, however is one of the good things about slow cooking. You can check it whenever you want. It’s ready when the chicken pieces you are using are cooked through and cooked to your preference.

How Spicy is this curry?

It can be as spicy or mild as you want to make it. The spicy heat is from the green chillies. If you use as many as listed in the recipe card below, it is about Madras heat.

Use fewer chillies or omit them completely for a milder but equally as delicious curry.

Can you cook this chicken curry in a pan on the hob?

Yes. In fact this is a slow cooker version of a similar spicy chicken curry on my blog. If you would rather fry and simmer on your hob, try this spicy chicken curry recipe.

Can this slow cooked curry be made gluten free?

Most curries, including this on are gluten free. However, if you are using stock cubes for the chicken stock, check the label. Some stock cubes have gluten in them. If you are using fresh chicken stock, there isn’t any gluten in this recipe.

Can this slow cooked chicken curry be made vegetarian?

You bet! Use vegetarian chicken substitutes. That or cut out the chicken idea completely. You could just add more vegetables, potatoes, sweet potatoes or even paneer.

If using paneer, add it about 10 minutes before serving.

Do you have to fry the onions and chillies?

I developed this recipe so that it is easy. The chicken is simply stewed in the sauce so no searing necessary though it would be nice. As for the onions and chillies, I highly recommend frying them in a multi-pot with a searing feature or in a pan.

Frying the onion and chilies changes the flavour for the better. That said, you could just throw everything in your slow cooker and forget it for a few hours. It just won’t be as good though.

Top Tips.

BE SURE TO FRY!: Be sure to fry the aromatic ingredients as described in the recipe card below. You could just throw everything in a slow cook it but the additional frying adds flavour and depth to the curry.
DON’T ADD TOO MUCH LIQUID: Although perhaps tempting, only add the amount of liquid called for in the recipe. The chicken will release moisture too in the moist cooking environment.
CHECK PROGRESS: Don’t be afraid to lift the lid and check the progress after a couple of hours. Different slow cookers will cook at different temperatures.

Step by step photographs.

The ingredients for the recipe on a countertop and ready to add to the curry.

Get all your ingredients together before you start cooking.

Blending the chilli paste ingredients in a blender.

Blend the chilli paste ingredients in a blender or food processor. Set aside.

Frying the onions, whole spices and curry leaves using the searing feature of a multi-cooker.

Heat the oil in your multi-cooker or in a pan and add the whole spices, chillies, curry leaves and chopped onion.

The ingredients in the pan after 8 minutes of frying.

Fry for about 8 minutes or until the onion is soft, translucent and turning a golden brown.

Adding the chicken, chilli paste and ground spices to the pan.

Add the chicken, chilli paste and ground spices to the pan and stir well to combine.

Stir in the tomatoes and let it all sizzle for a couple of minutes.

Stirring the coconut milk into the sauce.

Then stir in the coconut milk.

The curry ready to be covered and slow cooked for 3 hours.

Cover the slow cooker and slow cook on high for 3 hours or low for 6 hours.

Adding and stirring in the garam masala.

After 3 hours, I took the lid off and stirred in the garam masala.

Seasoning with salt and pepper to serve.

Season with salt and pepper to taste to serve. You might also like some more lime juice squeezed in.

The slow cooker spicy chicken curry on a plate with a side of Basmati rice.

Enjoy with Basmati rice.

If you like this slow cooker spicy chicken curry, you might like to try some of these too.

Have you tried this slow cooker spicy chicken curry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Yield: 4

Slow Cooker Spicy Chicken Curry

This slow cooker spicy chicken curry is so convenient and delicious. Just let your slow cooker do the work and enjoy an amazing curry dinner.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

2 tbsp rapeseed (canola) or coconut oil
5cm (2in) cinnamon stick
10 black peppercorns
6 green cardamom pods, lightly crushed
20 fresh or frozen curry leaves
2 medium red onions, very finely chopped
10 green finger chillies, finely chopped (to taste and optional)
1⁄2 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
2 medium tomatoes, finely diced
1kg (2lb 2oz) skinless chicken thighs, cut into bite-sized pieces
200ml (3/4 cup) thick coconut milk
1⁄2 tsp garam masala
Salt and pepper, to taste
4 tbsp coriander (cilantro), finely chopped to garnish
FOR THE CHILLI PASTE
70ml (1/4 cup) water or chicken stock (optional)
12 green bird’s eye chillies
2 garlic cloves, peeled
1 medium red onion, roughly chopped
1 large bunch (60g ) of coriander
(cilantro), roughly chopped
Juice of 1 lime

Instructions

Place all of the chili paste ingredients in a blender and blend to a thick paste. Try not to add more liquid than called for unless absolutely needed to assist blending. Set aside.
Heat the oil in your slow cooker using the sauté mode if you have one or heat the oil in a pan on the hob.
Stir in the whole spices, curry leaves and chopped onions and fry for about 8 minutes or until soft, translucent and turning a golden brown. Stir in the chopped chillies, if using and fry for another minute.
Now add the chicken pieces, ground spices except for the garam masala and the chilli paste and stir well to combine. Stir in the coconut milk and then close the lid and let it slow cook on high for 3 hours or low for 6 hours. Remember different slow cookers cook at different rates so feel free to check the progress after a couple of hours.
When your curry is cooked, stir in the garam masala and then season with salt and pepper to taste. A good squeeze of lime juice is also nice. Serve garnished with the chopped coriander (cilantro) over Basmati rice and enjoy.