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.
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Ingredients
- 1.5 tablespoon Butter Unsalted
- 1.5 tablespoon 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 tablespoon Ginger Freshly grated
- Salt To taste
- Pepper To taste
- 3 teaspoon 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 teaspoon Paprika
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 tablespoon Curry powder
- 1 teaspoon 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 tablespoon Tomato paste
- ¾ cup Coconut milk Full fat
- 1-2 teaspoon Granulated sugar Optional, To cut the acidity and spice factor
- 1.5 tablespoon Cornstarch Dissolved in 2-3 tablespoon of liquid curry from the crockpot to make a slurry
- 1-2 tablespoon 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: 434kcalCarbohydrates: 23gProtein: 40gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 121mgSodium: 731mgPotassium: 1185mgFiber: 5gSugar: 8gVitamin A: 1272IUVitamin C: 21mgCalcium: 108mgIron: 5mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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