Simple and delicious slow cooker curry! This Indian inspired spicy chicken curry is served with fragrant lemon ginger rice, and a garlic yogurt sauce. YUM!
Hey Rhubarbarians! Happy Friday! Ready for some spicy Indian chicken curry?
Picture this: 17 year old me with dread locks (yep), bare feet, a super stoner glaze, and an Indian food virgin. I was super big into granola and being vegetarian, but never ever ever had I tried Indian food. Right before graduating from high school, I scored a waitressing job at a local Indian restaurant in my hometown.
MY LIFE GOT FLIP TURNED UPSIDE DOWN!
Well…….. at least my taste buds did. I fell totally head over heels in love. Indian food has been my fave fave food ever since. Specifically tikka masala paneer, but I’m still trying to master that one.
I ended up cooking a lot of my meals with the chefs there. Simple curries, spicy teas, and delicious jazzed up pulao. One of my faves was cooking fresh naan in the tandoori oven. I only worked there for about a year until I headed off to college, but my love for Indian food is still going strong.
Well….. bust out your crock pots friends cause this recipe is a slooooooooooow cooked one. Tons of spices, super tender chicken, fragrant rice, and some garlicky yogurt and cilantro to cool it down just a bit. It’s fo shizz one of those “better the next day” gems.
- FOR THE CURRY
- 2 tablespoons ghee or butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 2 tablespoons tomato paste
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
- 1 ounce can diced tomatoes 28-
- 1/3 cup garam masala spice
- 6 1/2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon cardamom
- 1 1/2 teaspoon cayenne
- 3/4 cup heavy cream
- salt and pepper to taste
- Fresh cilantro for serving
- FOR THE RICE
- 2 cups uncooked white basmati rice
- 4 cups water
- 2 tablespoons ghee or butter
- 1 tablespoon fresh ginger grated
- zest and juice of one medium lemon
- 1 tablespoon turmeric
- FOR THE GARLIC YOGURT
- 1 cup full fat plain yogurt
- 1 clove garlic minced
FOR THE CURRY: Melt the ghee or butter in a skillet or fry pan over medium high heat. Add the onions and saute about 3 minutes. Add the garlic and ginger and saute about 1 minute. Add the tomato paste and stir together until fragrant, about 1 minute. Transfer to a large slow cooker. Stir in chicken, diced tomatoes, and spices through cayenne.
Cook on low for 5 hours in a slow cooker. Stir in heavy cream.
Cook on low for 1/2 hour or until chicken is fully cooked without being rubbery. Season with salt and pepper to taste
FOR THE RICE: Start about an hour before curry is done. In a small saucepan, bring the rice and water to a boil. Turn heat to low, cover, and simmer for 20 minutes. Take off heat and fluff with a fork.
Melt the ghee or butter in a large skillet or fry pan. Add the ginger, lemon zest and juice, and turmeric and saute until a paste forms, about 1 minute. Add the rice and stir to combine. Season with salt and pepper to taste.
FOR THE GARLIC YOGURT: Stir together yogurt and garlic.
Serve rice topped with curry, garlic yogurt, fresh cilantro, and naan bread.
Hope you enjoy this!