I love a good curry, and I’m always looking for ways to make it even better. This slow cooker Indian chicken curry recipe is one of my favorite ways to cook chicken. I started experimenting with the spices and flavors of traditional Indian cuisine, and this recipe was the result. It’s so flavorful and hearty, I can’t help but make it over and over again.
My family loves this dish too, and it’s become an easy favorite in our home. The combination of flavors is complex and delicious, and the slow cooker takes care of all the hard work for you. The chicken is so tender and juicy, and the sauce is fragrant and flavorful.
I love to serve this Indian chicken curry with fragrant basmati rice and a side of naan bread. It’s a comforting and satisfying meal that’s sure to please. Give it a try and let me know what you think – I’m sure you’ll love it as much as we do!
- If you want to add more heat, increase the cayenne pepper to 1 teaspoon.
- If you want to make this recipe vegan, substitute the chicken thighs with 2 cans of chickpeas and the chicken broth with vegetable broth.
- For a milder curry, reduce the cayenne pepper to 1/4 teaspoon.
Best Slow Cooker Indian Chicken Curry
- Slow cooker or Instant Pot
- 2 lbs boneless skinless chicken thighs
- 1 large onion, diced
- 2 tablespoons minced garlic
- 1 tablespoon fresh ginger, minced
- 2 tablespoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground cardamom
- 1 teaspoon ground black pepper
- 0.25 cup tomato paste
- 1 cup chicken broth
- 1 (15-ounce) can full-fat coconut milk
- 1 tablespoon honey
- 2 tablespoons fresh cilantro, chopped
- Add the chicken thighs to the slow cooker.
- Add the onion, garlic, and ginger. Stir to combine.
- Add the garam masala, cumin, coriander, turmeric, cayenne pepper, cardamom, and black pepper. Stir to combine.
- Add the tomato paste, chicken broth, coconut milk, and honey. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the chicken is cooked through, stir in the cilantro and season with salt to taste.
- Serve over basmati rice or with naan bread.