why make this recipe
This Crock Pot Indian Curry is easy and low effort. You put the food in the crock pot and let it cook. It gives deep, warm flavors and fits busy days. It also makes enough for a few meals or for family dinner.
introduction
This dish uses chicken, yogurt, Indian spices, tomatoes, and coconut milk. It cooks slowly and tastes rich without much work. If you like simple slow cooker meals, try these easy 5-ingredient crock pot chicken recipes for more ideas.
how to make Crock Pot Indian Curry
Marinate the chicken first to add flavor. Then put everything in the crock pot and cook low and slow. Stir once and check seasoning at the end. For other simple chicken crockpot ideas, see these easy crockpot chicken weeknight recipes.
Ingredients :
- 2 lbs chicken, cut into pieces
- 1 cup plain yogurt
- 2 tablespoons traditional Indian spices (curry powder, garam masala)
- 2 cups tomatoes, diced
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- Salt to taste
- Rice and naan for serving
Directions :
- In a bowl, mix yogurt, Indian spices, salt, garlic, and ginger to make a marinade. Add chicken pieces and marinate for at least 1 hour or overnight.
- In a crock pot, combine the marinated chicken, diced tomatoes, and coconut milk.
- Stir well and set the crock pot on low for 6-8 hours or high for 3-4 hours.
- Once done, check for seasoning and adjust if necessary.
- Serve hot with rice and naan.
how to serve Crock Pot Indian Curry
Serve the curry hot over rice or with warm naan. Garnish with fresh cilantro or a squeeze of lemon if you like. Offer plain yogurt or raita on the side for a cool contrast.
how to store Crock Pot Indian Curry
Cool the curry to room temperature before storing. Keep it in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months in a freezer-safe container. Reheat on the stove over low heat or in the microwave until hot.
tips to make Crock Pot Indian Curry
- Brown the chicken quickly in a pan first for more color and taste, but this step is optional.
- Use full-fat coconut milk for a richer sauce.
- Taste and add salt at the end; slow cooking can mute salt.
- For more slow cooker ideas and tips, check these crockpot soup recipes and tips which can inspire cooking times and flavors.
variation (if any)
- Make it vegetarian: replace chicken with chickpeas and extra vegetables like cauliflower or sweet potato.
- Use lamb or beef instead of chicken and increase cooking time if needed.
- Add more heat with chopped green chilies or cayenne pepper.
FAQs
Q: Can I use frozen chicken?
A: It is safer to thaw chicken first. If you use frozen, cook longer and check the internal temperature reaches 165°F (74°C).
Q: Can I skip the yogurt marinade?
A: Yes. The yogurt makes the chicken tender and adds tang, but you can cook without it.
Q: Can I use cream instead of coconut milk?
A: Yes, but cream will change the flavor and make it less coconut-forward. Coconut milk keeps the curry more traditional.
Q: How do I make it less spicy?
A: Use less curry powder or garam masala and remove any added chili. Serve with plain yogurt to cool the heat.
Conclusion
For another slow cooker curry method and a detailed recipe, see The Only Slow Cooker Indian Chicken Curry Recipe You’ll Ever Need.
Crock Pot Indian Curry
Ingredients
Method
- In a bowl, mix yogurt, Indian spices, salt, garlic, and ginger to create a marinade.
- Add chicken pieces to the marinade and let marinate for at least 1 hour or overnight.
- In a crock pot, combine the marinated chicken, diced tomatoes, and coconut milk.
- Stir well and set the crock pot on low for 6-8 hours or high for 3-4 hours.
- Once done, check for seasoning and adjust if necessary.
- Serve hot over rice or with warm naan. Garnish with fresh cilantro or lemon.