Cheats Crock Pot Indian Pakistani Chicken Curry Semi Authentic
Simplify dinner without sacrificing bold flavors with this Cheats Crock Pot Indian Pakistani Chicken Curry, a semi-authentic take on traditional curry that’s perfect for busy weeknights. Featuring tender chicken thighs slowly simmered in a fragrant blend of spices like garam masala, cumin, and coriander, this dish strikes the perfect balance of rich and zesty. Tomato puree and yogurt create a luscious curry base, while optional green chilies offer customizable heat for spice lovers. With just 15 minutes of prep and a trusty slow cooker, you can enjoy the comforting taste of homemade curry with minimal effort. Serve it with fluffy basmati rice or warm naan and garnish with fresh cilantro for a restaurant-quality meal from the comfort of your kitchen.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs (bone-in or boneless)
- 1 large Onion
- 1 cup Tomato puree
- 0.5 cup Plain yogurt
- 3 large Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 0.5 cup Water
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 2 whole Green chilies (optional, for extra heat)
Instructions
1. Prepare your ingredients: Finely chop the onion, mince the garlic and ginger, and optionally chop the green chilies if using.
2. Heat a skillet over medium heat and add the vegetable oil or ghee. Sauté the chopped onion until golden brown, about 5–7 minutes.
3. Add the minced garlic and ginger to the skillet and sauté for another minute until fragrant.
4. Transfer the onion, garlic, and ginger mixture to the crock pot.
5. Add the chicken thighs to the crock pot and sprinkle with salt, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala.
6. Pour in the tomato puree, yogurt, sugar, and water. Stir gently to combine all ingredients.
7. If you’re using green chilies, place them on top of the mixture for added heat.
8. Cover the crock pot with the lid and set it to cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and cooked through.
9. Once done, taste and adjust the seasoning if needed.
10. Garnish with fresh cilantro before serving. Pair with steamed basmati rice or naan bread for a complete meal.
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 38.3 g | ||
| Protein | 219.6 g | 439% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 506 mg | 39% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4476 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
