Slow Cooker Chicken Curry Recipe

Name: Slow Cooker Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 1 tablespoon all-purpose flour; 1 tablespoon tomato paste; 2 teaspoons garam masala, plus more for sprinkling; 2 teaspoons Madras curry powder; 2 cloves garlic, halved; One 14.5-ounce can diced tomatoes; One 1-inch piece fresh ginger, peeled and cut into pieces; Kosher salt and freshly ground black pepper; 1 pound red skinned potatoes, cut into 1/2-inch pieces; 2 pounds chicken thighs, skin removed (about 8 thighs); One 5-ounce package baby spinach; 1/2 cup chopped fresh cilantro, plus extra for garnish; Hot cooked jasmine rice, naan bread, chutney and/or Greek yogurt, for serving; Copyright 2012 Television Food Network, G.P. All rights reserved.

Servings: persons

2 tablespoons red wine vinegar
1 tablespoon all-purpose flour
1 tablespoon tomato paste
2 teaspoons garam masala, plus more for sprinkling
2 teaspoons Madras curry powder
2 cloves garlic, halved
One 14.5-ounce can diced tomatoes
One 1-inch piece fresh ginger, peeled and cut into pieces
Kosher salt and freshly ground black pepper
1 pound red skinned potatoes, cut into 1/2-inch pieces
2 pounds chicken thighs, skin removed (about 8 thighs)
One 5-ounce package baby spinach
1/2 cup chopped fresh cilantro, plus extra for garnish
Hot cooked jasmine rice, naan bread, chutney and/or Greek yogurt, for serving
Copyright 2012 Television Food Network, G.P. All rights reserved.

1
Combine the vinegar, flour, tomato paste, 1 teaspoon each garam masala and curry powder, garlic, tomatoes with their juices, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender or food processor.
2
Puree until well blended and only slightly chunky.
3
Spread the potatoes in the bottom of a 5 1/2- to 6-quart slow cooker.
4
Sprinkle the chicken with the remaining 1 teaspoon each garam masala and curry powder and a generous amount of salt and pepper.
5
Lay the chicken over the potatoes in a single layer.
6
Pour the sauce over the chicken.
7
Cook on high for 4 hours or 6 hours on low.
8
Uncover the slow cooker and stir in the baby spinach until wilted.
9
Add the cilantro and season with salt and pepper.
10
Serve over rice with an additional sprinkle of garam masala and cilantro for garnish, with bread on the side for scooping up the sauce, some chutney and Greek yogurt.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 1 tablespoon all-purpose flour, 1 tablespoon tomato paste, 2 teaspoons garam masala, plus more for sprinkling, and more.

Yes, Slow Cooker Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions