Slow Cooker Spicy Curry (Chicken Curry)
Easy slow cooker spicy curry recipe, homemade with simple ingredients. Tender boneless chicken cubes are coated in a thick Indian sauce of tomatoes, coconut and various spices.
Yield: People
Ingredients
- 1.5 tbsp Butter, Unsalted
- 1.5 tbsp Oil
- 3 Chicken breasts, Boneless, Cut into small 1.5 inch cubes
- 1 stick Cinnamon , About 2 inches big
- 1.5 cups Onion, Finely chopped
- 1 can Chopped tomatoes, 14.5 oz. can
- 4 cloves Garlic, Finely minced
- 1.5 tbsp Ginger, Freshly grated
- Salt, To taste
- Pepper, To taste
- 3 tsp Red chili powder, Preferably Kashmiri red chili powder that can be found in Indian grocery stores. Do not use chili powder that's used to make Mexican chili because that's different than red chili powder
- 1.5 tsp Paprika
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tbsp Curry powder
- 1 tsp Garam masala
- 1 Green chili, Also known as Thai green chili or Bird's eye chili. It's thin and small. Washed. Patted dry. Cut in half
- 1 cup Chicken broth, Low sodium
- 2 tbsp Tomato paste
- 3/4 cup Coconut milk, Full fat
- 1-2 tsp Granulated sugar, Optional, To cut the acidity and spice factor
- 1.5 tbsp Cornstarch, Dissolved in 2-3 tbsp of liquid curry from the crockpot to make a slurry
- 1-2 Tbsp Cilantro, Washed, Patted Dry, Finely chopped, For garnish
Instructions
- Add half the butter and half the oil in a large nonstick pot over medium-high heat.
- Add chicken, cinnamon stick and saute for a few minutes until light golden brown and no longer pink. It does not have to be fully cooked through.
- Transfer this to large crockpot (6 quart or larger).
- In the same nonstick pot, heat remaining butter and oil over medium-high heat.
- Add onion, tomatoes, garlic, ginger, salt, pepper, red chili powder, paprika, coriander powder, cumin powder, curry powder, garam masala, green chili.
- Mix until combined.
- Saute for a few minutes until all spices are fragrant and onions are partially softened.
- Transfer this mixture to crockpot too.
- Note: I highly recommend using a multifunctional slow cooker because you can easily to do all these initial stovetop instructions in the crockpot without making another pot or pan or even your stovetop dirty.
- Add broth, tomato paste, coconut milk, sugar.
- Mix until combined.
- Cover and cook on High heat for 3 hours or until chicken is cooked through.
- Remove lid and mix everything together.
- Optional step if you prefer a very thick curry: In a small mixing bowl, make a cornstarch slurry by dissolving cornstarch powder with some of the liquid and juices from the crockpot. Pour this slurry in the crockpot. Mix until combined. Cook uncovered on High heat for 15-20 minutes.
- Garnish with fresh cilantro and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 434kcal, Carbohydrates: 23g, Protein: 40g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 121mg, Sodium: 731mg, Potassium: 1185mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1272IU, Vitamin C: 21mg, Calcium: 108mg, Iron: 5mg