Chicken Curry | Indian takeaway style | Crockpot Recipe | Slow Cooker Curry

Source video by What's For Tea? on YouTube. This recipe was adapted with strict source-fidelity rules.

This slow cooker chicken curry brings the flavours of an Indian takeaway home with minimal effort. Chicken thighs are cooked low and slow with baby potatoes, tomato purée, and a blend of garam masala, cayenne, coriander, turmeric, and cloves. The potatoes break down to thicken the sauce naturally, while a knob of butter adds richness. Serve with basmati rice and a squeeze of lime for a comforting weeknight dinner.

Ingredients

• 1 tbspolive oil, for frying
• 1red onion, finely chopped
• 4 clovesgarlic, minced or chopped
• 6baby potatoes, diced or halved
• 600 gchicken thighs, skinless and boneless, cut into 1 inch pieces

• 1 tspsalt
• 1 tspblack pepper
• 0.5 tspground cloves
• 1 tspcayenne pepper
• 1 tbspground coriander
• 1 tspcoriander leaf (dried)
• 1 tspchilli powder or chilli flakes
• 0.5 tspturmeric powder
• 1 tspgaram masala powder
• 2bay leaves

• 240 gtomato purée
• 120 mlwater
• 1 tbspbutter

• fresh coriander, chopped, a handful (add late)

Method

1. Heat the olive oil in a frying pan over a medium heat. Add the chopped red onion and cook for a couple of minutes to soften.

   ~3 min

2. Add the garlic and cook for another couple of minutes until soft and the raw edge has gone. Turn off the heat.

   ~2 min

3. Add the baby potatoes to the slow cooker, then tip in the fried onion and garlic, followed by the diced chicken thighs.

   ~2 min

4. Season with salt and pepper, then add the ground cloves, cayenne pepper, ground coriander, coriander leaf, chilli, turmeric, and garam masala.

   ~2 min

5. Add the tomato purée, water, and the tablespoon of butter. Mix everything together well so the spices are fully combined.

   ~2 min

6. Lay the bay leaves on top and push them just under the surface, keeping them near the top so they are easy to fish out later.

   ~1 min

7. Cover and cook on Low for 6 hours or on High for 4 to 5 hours, until the chicken is fully cooked through.

8. Remove the bay leaves and stir gently. The more you stir, the more the potatoes break down and thicken the sauce, so go easy if you want chunkier potatoes.

   ~2 min

9. Scatter over a handful of chopped fresh coriander and serve with basmati rice and a wedge of lime.

   ~1 min

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