Crock Pot Chicken Madras
Dive into the fragrant world of Indian-inspired cuisine with this Crock Pot Chicken Madras recipe, a slow-cooked delight brimming with bold spices and creamy richness. Tender boneless chicken thighs simmer to perfection in a flavorful medley of curry powder, turmeric, cumin, and coriander, complemented by the warmth of fresh ginger and garlic. The sauce combines diced tomatoes, velvety coconut milk, and a touch of chicken stock for a perfectly balanced curry that’s ideal for spice enthusiasts, with customizable heat courtesy of optional cayenne pepper. With just 20 minutes of prep time, this easy crock pot recipe allows the flavors to meld beautifully over six hours of effortless cooking. Serve over fluffy basmati rice and top with a sprinkle of fresh cilantro for a meal that's comforting, aromatic, and irresistibly delicious. Perfect for busy weeknights or meal prep, this dish ensures restaurant-quality results right from your slow cooker!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons cooking oil (vegetable or coconut)
- 1 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 15 ounces diced tomatoes (canned, with juice)
- 1 cup coconut milk
- 0.5 cup chicken stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 cups cooked basmati rice (for serving)
Instructions
Heat 2 tablespoons of cooking oil in a skillet over medium heat.
Add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, turmeric, cumin, coriander, paprika, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Transfer the spice and onion mixture to the crock pot.
Add the chicken thighs to the crock pot, making sure they are evenly spaced.
Pour in the diced tomatoes with their juice, coconut milk, and chicken stock.
Season with salt and black pepper, and stir to combine all ingredients.
Cover the crock pot with the lid and cook on low for 6 hours (or high for 4 hours) until the chicken is tender and the flavors have melded together.
Before serving, stir the curry to evenly distribute the sauce. Adjust seasoning with additional salt if needed.
Serve the Chicken Madras over cooked basmati rice and garnish with fresh chopped cilantro.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 9.2 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 729 mg | 16% | |
*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.
