Crockpot Chicken Curry

It’s no secret that I love Indian food, and when I can’t get to an Indian restaurant, I have a couple of recipes that do a halfway-decent approximation. This is an ultra-simplified recipe, but it tastes delicious and it’s really, really easy. I use some frozen ingredients here; you can use fresh or canned if you want.

Note: If you don’t like or can’t eat yogurt, you can safely leave it out. Just ignore step 3 of the cooking directions entirely and reduce cooking time to 6 hours.

This recipe serves 4-6, but it’s easily scaled up or down.

Prep time: <15 minutes Cooking time: 6-7 hours (see notes)

Ingredients

  • 4 frozen chicken thighs (preferably boneless and skinless, but it doesn’t really matter)
  • 4T curry powder
  • 2 large potatoes, cubed
  • 1 yellow onion, cut to spoon-sized pieces
  • 1 lb. frozen peas
  • 14oz canned diced tomatoes
  • 1/4c plain yogurt
  • Rice, to taste

Tools

  • One 3-4qt crockpot
  • One stirring spoon
  • One cutting board
  • One chef’s or utility knife
  • One pair of tongs, if you’re using bone-in chicken
  • One serving spoon or ladle

Directions

Notes

  • If you’re using bone-in chicken, let the crockpot do the work for you! See below.

Cooking

  1. Put the chicken, potatoes, peas, onion, tomatoes, and 3T of curry powder into the crockpot. Set the heat to low, stir the pot up a bit, put the lid on, and leave it alone for 6 hours.
  2. In 6 hours, if you’ve used bone-in chicken, use a pair of tongs to fish the bones out. The meat should fall right off!
  3. After you’ve removed the bones, or if you don’t need to, add the yogurt and the remaining 1T of curry powder. Allow to cook for another hour.
  4. Stir and serve!

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