New recipes

Slow cooker madras chicken curry recipe

Slow cooker madras chicken curry recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This is a rich tomatoey curry, with a lot of taste and a proper kick. You can add more yoghurt and reduce the tandoori masala powder if you prefer a milder curry.

232 people made this

IngredientsServes: 4

  • 2 tablespoons vegetable oil
  • 1 dessertspoon butter
  • 2 small onions, roughly chopped
  • 1 clove garlic, minced
  • 4 chicken breasts, cut into bite sized pieces
  • 1 tablespoon madras paste
  • 2 teaspoons madras powder
  • 1 teaspoon tandoori masala powder
  • 1 teaspoon garam masala
  • 150g tomato puree
  • 500g tomato passata
  • 100ml water
  • 200g plain yoghurt
  • salt to taste (optional)

MethodPrep:20min ›Cook:6hr ›Ready in:6hr20min

  1. Preheat the slow cooker to High setting.
  2. Heat the oil and butter in a frying pan over a medium heat and fry the onions for about 5 minutes until softened.
  3. Add the garlic and the chicken and continue to cook for a further 5 minutes until the chicken pieces are no longer pink. Stir in the madras paste, madras powder, tandoori masala, garam masala and the tomato puree. Add the passata and water, give a good stir then transfer everything to the slow cooker. Stir in the yoghurt and season to taste.
  4. Cook on high for 4 to 6 hours, or on low for 6 to 8 hours, or until the sauce is reduced to your preferred consistency.

Tip

Serve with naan bread and basmati rice. Scrummy!

Passata substitute

Instead of the passata, you could use a tin of chopped tomatoes.

Recently viewed

Reviews & ratingsAverage global rating:(9)

Reviews in English (8)

The recipe rocks. It's very similar to the very popular Butter Chicken recipe, with the major difference that it uses tomato passata rather than coconut milk, which makes it much healthier for you. It's also very easy to adjust the strength. My wife doesn't like very spicy stuff (normal Madras) but she loved this. Will be doing this quite frequently I think!-03 Feb 2015

done this tonight, it was nice but not really a madras! Need's a lot more spice added to it to get to the madras standard. I would do this again (Id just add lots more spice to give it that heat kick)-17 Feb 2015

Absolutely lush. I cant say I tweaked it as i used the exact ingredients listed, but just a slightly different quantity due to me wanting to make more to feed more people. Its thick, tasty and the spices used are a mix of perfection. Can easily adjust the spiceyness of it just by using a different powder or less or more of the madras powder. Ive had it with pilau rice and naan bread and rice soaked up the sauce beautifully and the chicken had absorbed all the flavours by the time id finished with the slow cooker. Highly recommended-11 Dec 2015


EASY Slow Cooker Chicken Curry

By Dannii · Published 2nd July 2020 · Updated 30th July 2020 · 34 Comments · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 1452 words. · About 8 minutes to read this article.

A super easy and healthy Slow Cooker Chicken Curry that takes less than 5 minutes to prep. Easy to adapt, lots of veggies and it freezes well too. A tomato based, creamy curry sauce with tender chunks of chicken and some spinach for a green boost.

This chicken curry honestly couldn't be easier. You just put everything in the slow cooker, stir and let it bubble away until the chicken just falls apart and melts in your mouth. Easy to adapt with your favourite vegetables (or none at all), this is a family favourite and perfect for batch cooking and keeping in your freezer for easy week night meals.


Flavours in Crockpot Chicken Curry

This curry has a lovely subtle fragrance of sweet paprika (I used this one by Schwartz), garam masala (I used a sweet blend by Waitrose available here) and cinnamon with a medium degree of heat from chillies. I also have added a couple of bay leaves into the pot as they create a really pleasant earthy flavour giving the sauce an extra dimension.

The sauce has a tomato base and is finished with a little double cream to balance the acidity. It&rsquos a gorgeous silky sauce and I usually serve this with homemade naan breads so I can mop it all up at the end!


Recipe Summary

  • 1 large onion, cut into wedges
  • 3 large skinless, boneless chicken breasts, chopped
  • ¼ cup butter, cut into chunks
  • 5 cloves garlic, chopped
  • 4 carrots, peeled and sliced
  • 5 potatoes, peeled and cubed
  • 1 head cauliflower, separated into florets
  • 4 ½ tablespoons curry powder
  • 2 tablespoons ground turmeric
  • 1 tablespoon red chile flakes, or to taste
  • ½ tablespoon ground ginger
  • salt and ground black pepper to taste
  • 4 cups chicken stock, or as needed
  • 4 tablespoons all-purpose flour, or as needed

Place onion, chicken, butter, garlic, carrots, potatoes, and cauliflower in a slow cooker in that order. Sprinkle curry powder, turmeric, chile flakes, ginger, salt, and pepper on top. Add enough chicken stock to mostly cover the contents of the slow cooker.

Cook on Low, stirring periodically if you are home, about 8 hours.

Stir flour into the slow cooker and let simmer until the sauce thickens a bit, 10 to 15 minutes.


And it was delicious.

It really was the best Indian Chicken Curry I’ve ever made (and I’ve tried a LOT of chicken curry recipes at home). This Indian Chicken Curry recipe basically dumps what I consider to be the essential Indian spices into a slow cooker with the other traditional ingredients — tomatoes, onions, ginger, and garlic and together they marinate all day in the slow cooker resulting in a thick, rich, creamy curry sauce.

The non-Indian key ingredient in this recipe is Greek yogurt (do not use regular yogurt, you’ll end up with a soupy mess) . The yogurt helps tenderize the chicken pieces as it cooks while giving a creamy tikka masala-like texture to the dish. I serve the Indian Chicken Curry over rice for Mayank or with naan. I like it with cauliflower rice for myself especially on days when I’m looking for an extra dose of veggies.


What to Serve with Massaman Curry

There are loads of different side dishes that will work nicely with this curry. Below are just a couple of my favorite serving ideas.

I love to make some steamed rice to go with the curry as it is super easy to get right. Alternatives such as creamy coconut rice or some healthy cauliflower rice are great options as well.

Naan bread is always the perfect match for a curry. You can buy some naan bread at the local supermarket or you can make some at home. Personally, I love making some gluten-free naan bread at home as we have coeliac family members.

Papadums are delicious and can be made at home or bought from the supermarket. I love to buy them as they tend to come out perfect every time.

For something a little different, you can try making some mashed potatoes to go with the curry. For a healthier alternative, mashed cauliflower is also excellent. Both are great for feeding as many people as possible with a single batch of curry.

If you have some serving ideas, please let us know by leaving a comment at the bottom of this page.


Slow Cooker Chicken Curry with Potatoes and Cauliflower

Pat the chicken dry with paper towels, then season the chicken with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. Add the chicken in batches and cook over moderately high heat until golden on both sides, about 8 minutes. Transfer the chicken to a slow cooker.

Add the garlic, ginger and onion to the skillet and cook over moderate heat until fragrant and softened slightly, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the chicken broth and cook for about 1 minute, scraping up the browned bits from the bottom of the pan. Scrape the contents of the skillet into the slow cooker. Stir in the potatoes and cauliflower and season with salt and pepper. Cook on high for about 3 hours, until the chicken is white throughout and the vegetables are tender.

Using a slotted spoon, transfer the chicken and the vegetables to a serving bowl and keep warm. Pour the juices into a small saucepan. Boil the juices over moderately high heat until reduced to 1/2 cup, about 10 minutes. Whisk in the coconut milk. Bring to a simmer and season with salt and pepper. Stir in the peas and cook until warmed through, about 30 seconds. Pour the curry sauce and peas over the chicken, sprinkle with the cilantro and serve.


Coconut Curry Chicken Slow Cooker Recipe

The Slow Cooker is one of our best friends. It sure makes our life a little easier. This Coconut Curry Chicken recipe is easy as well. Most importantly, it tastes delicious! With those two words, easy and delicious, how could you NOT want to try this? You do? Ok then, lets make this!

  • 2 lbs./ 965g. ( we used 16 tenderloins ) boneless skinless Chicken. Cut into bite size portions.
  • 5-6 carrots (we scrub ours and don't peel them) diced.
  • 1 large green bell pepper. Seeded and cut into bite size portions.
  • 1 medium yellow onion. Peeled and quartered.
  • 4-6 (or more if you like) cloves of garlic. Peeled.
  • 1 6oz/ 170g. can tomato paste.
  • 1 13.5oz/ 400 ml coconut milk.
  • 1 1/2 t. salt
  • 1 T. curry pdr.
  • 1 T. garam masala
  • 2 jalapeno peppers. Seeded.
  • 2 T. water
  • 1 1/2 T. cornstarch. (we used Tapioca flour)

The first thing we do is wipe a bit of coconut oil onto the bottom and sides of our slow cooker.

Next, we place the diced chicken, carrots and green bell peppers into the slow cooker.

Now, we take out our blender ( or food processor ) and put our onion, garlic, tomato paste, coconut milk, salt, curry pdr. garam masala seasoning and jalapenos into the blender. Blend on high until you get a creamy consistency.

Once it is completely combined and creamy you will add this to the slow cooker and mix well.

Now, you just cover it, turn it onto low for 6 hours and walk away. Oh wait, that's NOT all. In a few hours, your kitchen will be smelling SO AWESOME that you will hardly believe it.

About 30 minutes before your time is up, you will want to mix that 2 T. of water with the 1 1/2 T. cornstarch (or tapioca flour) and pour that into the slow cooker. Mix well and place the lid back on. This is to thicken it up a bit.

Now all you have to do is serve it up!

We ate it over some brown rice this time. You could also eat it with potatoes, bread, spaghetti squash, zucchini noodles, what ever sounds good to you.


Slow Cooker Chicken Curry recipe

Ingredients
1.3kg boneless, skinless chicken thighs, trimmed well, cut into bite-size pieces
1 large onion, roughly chopped
2 cups cubed peeled sweet potato (1 very large potato)
4 cloves garlic, peeled and sliced
2 Tbsp minced peeled fresh ginger root
2 tsp hot curry powder (or use mild, whatever you prefer)
1 tsp coriander
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp mild red pepper flakes
1 tsp kosher salt
400g canned chopped tomatoes with their juices
1/4 cup golden raisins
1 4cm cinnamon stick
1/2 cup nonfat plain yogurt
2 tsp agave nectar, or more to taste
Fresh black pepper, to taste

How to
Place all ingredients except the yogurt, agave nectar and black pepper into a slow cooker. Stir everything together.

Cook on LOW for 6 hours. Discard the cinnamon stick, and stir in the yogurt. Cover and cook for 15 minutes. Adjust seasoning with agave nectar, salt and black pepper, as needed.

Serve hot, over cooked rice.

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.

Please rate this recipe

4 votes, average: 3.80 out of 5)


Slow Cooker Chicken Curry Recipe

This recipe for slow cooker chicken curry is absolutely delicious and so easy to make. I promise that even your pickiest eaters will love it!

To be honest, my husband and I are not very adventurous eaters. I tend to cook simple, safe, All-American meals. Homemade chicken pot pie, meatloaf, and lasagna are all in our regular rotation.

Sometimes I like to throw in a curve ball though [insert evil smile].

Last fall I ordered a chicken curry roll when we were out to dinner at a restaurant, and it made me think evil, adventurous cooking thoughts.

The chicken curry tasted delicious so I was pretty confident my husband (and our two young daughters) would eat it if I could get past his non-adventurous-eating roadblock. The curry melted in my mouth so it immediately made me think to try and replicate it in my slow cooker…and I have a thing for slow cooker recipes.

This was my first attempt at making anything remotely like curry at home, and it was delicious!

I told my husband it was “sweet and spicy tomato chicken with peas.” He said it was great, ate seconds, and then packed leftovers for lunch the next day!