Chicken Curry | Indian takeaway style | Crockpot Recipe | Slow Cooker Curry
This slow cooker chicken curry brings the flavours of your favourite Indian takeaway straight into your home. Tender boneless chicken thighs are cooked low and slow with aromatic spices including garam masala, turmeric, coriander, and cayenne, alongside chunks of baby potato and rich tomato puree. The result is a deeply flavoured, fragrant curry that requires minimal hands-on time. Perfect for a relaxed weeknight dinner or batch cooking for the week ahead, this recipe serves 4–5 adults and can easily be adapted to suit your spice preference
Watch: Chicken Curry | Indian takeaway style | Crockpot Recipe | Slow Cooker Curry
Original recipe video — click to play
Ingredients
Main
- 1 tablespoon Olive oil, for frying
Use for browning the onion and garlic before slow cooking
- 1 medium Red onion, finely chopped
- 4 cloves Garlic cloves, minced or chopped
- 6 whole Baby potatoes, diced or sliced in half
Use approximately 400g (14 oz)
- 600 g Chicken thighs, skinless and boneless, cut into 2.5 cm (1 inch) pieces
Spices
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 3 whole Cloves, whole(optional)
Or use 0.5 teaspoon ground cloves; remember to remove whole cloves before serving
- 1 teaspoon Cayenne pepper
Increase to 1.5 teaspoons if you prefer extra heat
- 1 tablespoon Coriander powder
- 1 teaspoon Coriander leaf (fresh coriander), dried(optional)
- 1 teaspoon Chilli powder or chilli flakes
- ½ teaspoon Turmeric powder
- 2 whole Bay leaves
Use 2–3; remove before serving
- 1 teaspoon Garam masala powder
Sauce
- 240 g Tomato puree (or tomato paste)
Or 240 ml (1 cup)
- 120 ml Water
Or 0.5 cup
Finishing
- 1 tablespoon Butter, salted or unsalted(optional)
Stir in during the final 10 minutes of cooking
Garnish
- 30 g Fresh coriander, chopped(optional)
Sprinkle over at the end to serve
Method
- 1
Heat the olive oil in a large frying pan over a medium heat. Add the finely chopped red onion and cook until softened, approximately 3–4 minutes.
~4 minsTip: This helps develop flavour before slow cooking
- 2
Add the minced garlic to the pan and cook for a further 1 minute until fragrant.
~1 min - 3
Transfer the cooked onion and garlic to your slow cooker. Add the diced baby potatoes and chicken pieces.
~5 mins - 4
In a small bowl, combine the black pepper, salt, cloves, cayenne pepper, coriander powder, dried coriander leaf (if using), chilli powder, turmeric powder, and garam masala powder.
~5 minsTip: Combining spices ensures even distribution
- 5
Add the spice mixture to the slow cooker, then stir in the tomato puree and water. Add the bay leaves and stir well to combine.
~3 mins - 6
Cover and cook on Low for 6 hours or on High for 4 hours, until the chicken is tender and cooked through and the potatoes are soft.
~6 hrsTip: Cooking time depends on your slow cooker; check at 5 hours on Low to ensure doneness
- 7
Remove the bay leaves and any whole cloves (if used) from the curry.
~2 minsTip: This is essential for safety and eating experience
- 8Optional step
Stir in the butter (if using) during the final 10 minutes of cooking, or just before serving, to enrich the sauce.
~2 minsTip: Adds a silky finish to the curry
- 9
Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped coriander.
~2 minsTip: Fresh coriander added at the end brightens the dish
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can, though chicken thighs are preferable as they remain moister and more flavourful after the long slow cooking. If using breast meat, reduce the cooking time on Low to 5 hours or High to 3 hours to prevent it from drying out
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