Slow-cooked chicken curry recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 4 hr
(on high slow cooker setting)
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  • Got a slow cooker? Learn how to make this creamy chicken curry for your family. Just marinade the chicken for extra flavour and leave to cook 4 hours to make a lovely rich sauce

    Ingredients

    • 2cm piece fresh ginger, roughly chopped
    • 3 garlic cloves, roughly chopped
    • 1kg boneless, skinless chicken thighs
    • 75g blanched almonds
    • 150g Greek-style yogurt
    • 1⁄2 tsp chilli powder
    • 1⁄4 tsp ground cloves
    • 1⁄4 tsp ground cinnamon
    • 1 ttsp garam masala
    • 4 cardamom pods, lightly crushed
    • 1 tsp salt
    • 400g tinned chopped tomatoes
    • 1 large onion, thinly sliced
    • 1 handful coriander leaves, finely chopped
    • 80ml thick (double/heavy) cream

    Method

    • To make this chicken curry, using a mortar and pestle or a food processor, crush or blend the ginger and garlic together to form a paste. Alternatively, finely grate the ginger and crush the garlic and mix them together.

    • Grind the almonds in a food processor or finely chop them with a knife. Put the ginger and garlic paste and almonds in a large bowl with the yogurt, chilli powder, cloves, cinnamon, garam masala, cardamom pods, tomatoes and 1 teaspoon salt. Blend together with a fork.

    • Trim the chicken of any excess fat and cut into fairly large pieces. Add the chicken to the marinade and stir to coat the chicken thoroughly. Cover and marinate for 2 hours in the refrigerator.

    • Combine the chicken mixture with the onion in the slow cooker. Cook on high for 3 hours then add half the coriander and the cream and cook for a further 1 hour, or until the chicken is tender.

    • Season to taste with salt and freshly ground black pepper. Serve the chicken with rice and garnish with the remaining coriander.

    Top tip for making Slow-cooked chicken curry

    If you have the time marinade the chicken overnight for even more flavour

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