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Creamy Slow Cooker Tomato Chicken Curry
4.6 from 27 votes

Creamy Slow Cooker Tomato Chicken Curry

This creamy slow cooker tomato chicken curry is full of flavor from both ground spices and spice seeds.

Cook Time
3 hrs 40 mins
Total Time
3 hrs 40 mins
Servings: 2
Calories: 692 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 medium-large yellow onion or white onion, about 10 ounces
  • 2 teaspoons ginger powdered
  • 1 teaspoon turmeric powder
  • 4 teaspoons yellow curry powder mild or medium
  • 4 teaspoons chili powder mild or medium
  • 2 garlic large cloves, peeled and minced or pressed
  • ½ tablespoon vegetable oil
  • 5 to 6 chicken thigh boneless, skinless, about 1 ½ pounds
  • ¼ teaspoon Fenugreek Seed whole
  • ¼ teaspoon cumin seeds whole
  • ¼ teaspoon coriander seeds whole
  • ¼ teaspoon brown mustard seed or yellow mustard seeds, whole
  • 1 star anise whole
  • ½ carrot sliced
  • 1 cup crushed tomatoes canned, 8 ½ ounces
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • ⅔ cup sour cream full-fat
  • cilantro for garnish
  • 2 egg optional

Instructions

    Cup of Yum
  1. Peel the onion and chop into 1- to 2-inch chunks. Add to a pot along with 1 cup of water. Boil uncovered until almost all water has evaporated. Let cool for a bit.
  2. Transfer the boiled onion along with any remaining water into a food processor and process into a puree. Set aside.
  3. Combine ginger, turmeric, curry powder, chili powder and garlic in a small bowl.
  4. Stir 3 tablespoons of water into the spices and mix with a spoon to make a paste. Set aside.
  5. Heat the vegetable oil in a Dutch oven until shimmering. Sear the chicken thighs on both sides in the hot oil.
  6. Turn the heat down, then move the chicken thighs over to one side of the Dutch oven. Add fenugreek, cumin, coriander and mustard seeds to the other side. Fry the seeds for 4 to 5 minutes. (The seeds need to sizzle but be careful not to burn them.)
  7. Carefully add the onion puree, then the star anise and the carrot.
  8. Turn the heat back up a bit and fry the onion and carrot for 10 minutes. Remove the star anise and discard.***
  9. Add the spice paste, crushed tomatoes, tomato paste and chicken broth and mix well. Let the mix come to a boil, then transfer to the slow cooker. Cook on low for 3 hours.
  10. Stir in the sour cream, then season to taste with a little bit of salt.
  11. Serve the curry with naan or rice and sprinkle with cilantro.
  12. For extra flavor, fry one egg per serving (sunny side up or over easy) and serve on top of the curry.

Notes

  • *I recommend to get the spice blends for this recipe from a dedicated spice shop rather than the grocery store. The quality and freshness of spices makes a huge difference in any dish and that is especially true for curries.
  • **Use the chicken thighs straight out of the package. There is no need to trim off any fat since the fat will render in the slow cooker.
  • ***If you don't remove the star anise before transferring the mix into the slow cooker, the curry will take on a very strong anise flavor.
  • Storage: Transfer any leftovers into an airtight container and store in the fridge for up to 2 days.
  • Freezing: Let the curry cool to room temperature, then transfer into a freezer bag, seal and put in the freezer.