Description
A delicious slow cooker chicken curry infused with spices and cream.
Ingredients
Scale
- 5 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 16 oz tomato sauce or passata
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar or honey
- 2 lb chicken thighs
- 3 tablespoons unsalted butter (cut into small cubes)
- 1/2 cup heavy whipping cream (double cream in the UK)
- 2 tablespoons fresh parsley, mint, or cilantro (for garnish)
Instructions
- To the slow cooker, add ginger, garlic, tomato sauce, spices, salt and sugar. Give everything a good stir, then add the chicken thighs and coat them in the sauce.
- Scatter the butter all over the top, cover and cook on HIGH for 1 hour, or on LOW for 4-6 hours. The chicken is done when its internal temperature reaches 165°F with an instant read thermometer.
- Remove the chicken, and place on a cutting board to cool enough to be handled.
- Stir in the heavy cream in the sauce, and whisk until the sauce is creamy.
- Cut the chicken into bite size pieces, and return to the sauce.
- Serve with basmati rice and naan bread, garnish with fresh parsley, mint, or cilantro.
Notes
- This dish pairs well with basmati rice and naan.
- Adjust spices according to taste preference.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 200mg