Slow Cooked Chicken Curry (Printable)
Tender chicken simmered with spices in a creamy, aromatic sauce, offering deep, comforting flavors.
# What You'll Need:
→ Chicken
01 - 2.6 lbs skinless chicken thighs, bone-in or boneless, trimmed
→ Marinade
02 - 2/3 cup plain yogurt (or coconut yogurt for dairy-free)
03 - 1 tbsp lemon juice
04 - 2 tsp ground turmeric
05 - 2 tsp chili powder
06 - 1 1/2 tsp salt
→ Vegetables
07 - 2 medium onions, finely sliced
08 - 4 garlic cloves, minced
09 - 2-inch piece fresh ginger, grated
10 - 2 medium tomatoes, diced
→ Spices
11 - 2 tsp ground cumin
12 - 2 tsp ground coriander
13 - 1 tsp garam masala
14 - 1 tsp paprika
15 - 1/2 tsp ground cinnamon
16 - 2 bay leaves
→ Liquids
17 - 1 2/3 cups coconut milk or chicken stock
18 - 1 tbsp tomato paste
→ Optional Garnish
19 - Fresh cilantro leaves
20 - Sliced red chilies
# Directions:
01 - Combine yogurt, lemon juice, turmeric, chili powder, and salt in a large bowl. Add chicken thighs and toss thoroughly to coat. Marinate for at least 30 minutes or up to overnight in the refrigerator.
02 - Heat a skillet over medium heat with a splash of oil. Cook sliced onions until golden brown, approximately 8 minutes. Add minced garlic and grated ginger, cooking for an additional minute.
03 - Incorporate diced tomatoes, tomato paste, cumin, coriander, garam masala, paprika, cinnamon, and bay leaves into the skillet. Cook while stirring until fragrant, about 3 minutes.
04 - Move the onion and spice mixture into a slow cooker.
05 - Place the marinated chicken atop the mixture in the slow cooker. Pour in coconut milk or chicken stock and gently stir to combine.
06 - Cover and cook on low for 4 hours until the chicken is tender and the sauce has thickened.
07 - Remove bay leaves and adjust salt seasoning as needed.
08 - Sprinkle fresh cilantro leaves and sliced chilies over the curry before serving.
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting while you go about your day, and you come home to a meal that tastes like you spent hours tending the stove.
- The layers of spice build into something rich and comforting without overwhelming heat, making it approachable even for those new to curry.
- Chicken thighs stay juicy and absorb every bit of flavor, turning melt-in-your-mouth tender after a long, gentle simmer.
02 -
- Don't rush the onions—getting them properly golden and caramelized is what gives the sauce its depth, so resist the urge to crank up the heat and let them burn.
- If your sauce looks too thin at the end, remove the lid and switch the slow cooker to high for 20 minutes to reduce it, or whisk in a teaspoon of cornstarch mixed with water.
- Always marinate the chicken for at least 30 minutes—it makes a noticeable difference in tenderness and flavor, and overnight is even better if you plan ahead.
03 -
- Toast your ground spices in a dry pan for 30 seconds before adding them to the skillet—it wakes up their oils and makes the curry taste restaurant-quality.
- Use bone-in thighs if you can—the bones add richness to the sauce and the meat stays even more tender, just remember to warn your guests.
- If you're in a rush, skip the stovetop step and toss everything raw into the slow cooker, but know that browning the onions first adds a layer of flavor you'll notice.