Slow-cooked chicken curry recipe

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30 min


4 hr
(on high slow cooker setting)

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


  • 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


  • 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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