Slow Cooker Indian Chicken Curry

Most chicken slow cooker recipes require bone-in chicken, of which K isn’t a fan. I was excited to find a recipe that had flavors we like, and allowed for boneless thighs! There is lots of flavor in this curry.

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And yes, this dish has potatoes that we then paired with rice. But you want something for the sauce to soak into, so rice is a natural fit. I just did a more modest portion of rice than usual. You could also pair this with naan.

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If you like, you can serve it with some yogurt on top. It provides a nice cool contrast to the warm curry. We had it both ways, and I did not have a preference.

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Directions for Slow Cooker Indian Chicken Curry

Slightly adapted from Home Sweet Jones

  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon curry powder
  • 2 Tablespoons minced ginger
  • 2 teaspoons minced garlic
  • 28 ounces diced tomatoes (no-salt added)
  • Salt and pepper
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 pound baby spinach
  • 1/2 cup chopped cilantro
  • 1.5 pounds red potatoes, cut into 1/2-inch pieces
  • 6 4-oz boneless, skinless chicken thighs
  • 5-oz baby spinach
  • 1/2 cup chopped fresh cilantro, plus extra for garnish

Stir together the “ground” ingredients: cumin, pepper, ginger, cardamom, cloves, and cinnamon. Take half of the mixture and puree in a blender or food processor until almost smooth with the vinegar, tomato paste, half of the curry powder, ginger, garlic, tomatoes with their juices, and some salt.

Layer the potatoes first in a 5 – to 6-quart slow cooker. Season with salt, pepper, and half of the remaining “ground” mixture. Then season the chicken with salt, pepper, and the remaining “ground” mixture and curry powder.

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Layer the chicken pieces on top of the potatoes, and pour the pureed sauce on top of everything.

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Cook 3 hours on high or 6 hours on low.

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Stir in the baby spinach and cilantro.

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Directions for Slow Cooker Indian Chicken Curry (without pictures)

Slightly adapted from Home Sweet Jones

  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon curry powder
  • 2 Tablespoons minced ginger
  • 2 teaspoons minced garlic
  • 28 ounces diced tomatoes (no-salt added)
  • Salt and pepper
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 pound baby spinach
  • 1/2 cup chopped cilantro
  • 1.5 pounds red potatoes, cut into 1/2-inch pieces
  • 6 4-oz boneless, skinless chicken thighs
  • 5-oz baby spinach
  • 1/2 cup chopped fresh cilantro, plus extra for garnish

Stir together the “ground” ingredients: cumin, pepper, ginger, cardamom, cloves, and cinnamon. Take half of the mixture and puree in a blender or food processor until almost smooth with the vinegar, tomato paste, half of the curry powder, ginger, garlic, tomatoes with their juices, and some salt.

Layer the potatoes first in a 5 – to 6-quart slow cooker. Season with salt, pepper, and half of the remaining “ground” mixture. Then season the chicken with salt, pepper, and the remaining “ground” mixture and curry powder. Layer the chicken pieces on top of the potatoes, and pour the pureed sauce on top of everything. Cook 3 hours on high or 6 hours on low. Stir in the baby spinach and cilantro.

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4 thoughts on “Slow Cooker Indian Chicken Curry

  1. I’m reading this at breakfast time, and I still want to eat this right now. Love that you used thighs — I’ve always been a dark-meat person.

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