Sit back and let your slow cooker create a delicious curry. This Indian spiced chicken curry is not just an aromatic and flavorful dish, it’s super easy to make.
I love Indian food. Curries in particular are a favorite of mine. While some curries might not be the prettiest to look at, they’re they have so much flavor! Heck the aroma that will fill your kitchen alone is worth making this dish for. To be honest, I can’t believe I haven’t posted a chicken curry recipe until now.
It took me a couple of rounds to get this recipe right but it’s finally at a place where I feel comfortable posting it. I used white sweet potatoes but you can use your preferred potato. I also used canned whole roma tomatoes (just the tomatoes, not their juices) but you can use fresh roma tomatoes as well. No, you do not have to peel the skin off them first. Frozen of canned peas? Doesn’t matter. I used frozen and I added them at the beginning of cook time with the rest of the ingredients. Use diced zucchini or simply omit the peas to make this paleo or whole30 compliant.
Shred your chicken thighs or leave them whole. The finished product is like a stew.Print
- 2 1/2 lbs chicken thighs, boneless & skinless, cut into pieces
- 1 lb. potatoes or sweet potatoes, peeled & diced
- 2 cups low-sodium chicken broth
- 3–4 whole roma tomatoes
- 1 cup tomato sauce
- 1/2 lb. zucchini, diced
- 1 bell pepper, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 1/2 tsp curry powder
- 1 1/2 tsp cumin
- 1 1/2 tsp ginger
- 1 1/2 tsp turmeric
- 1 tsp salt
- 1 tsp coriander
- 1/2 tsp cayenne
- Handful parsley, chopped (garnish)
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
Serve this over rice, cauliflower rice, or eat it as-is.
To thicken this up (optional) – after the curry is done cooking, mix together 2 tsp arrowroot starch and 1/4 cup of water.