Slow Cooked Madras Chicken Curry Crock Pot
Dive into the rich, aromatic flavors of this Slow Cooked Madras Chicken Curry made effortlessly in a crock pot. Tender, juicy boneless chicken thighs are simmered to perfection in a velvety sauce of coconut milk, crushed tomatoes, and a vibrant blend of Madras curry powder, cumin, coriander, and turmeric. The slow cooking process allows the bold spices and fragrant garlic and ginger to meld into the hearty base, resulting in a dish that’s irresistibly flavorful. Perfectly suited for meal prep or cozy weeknight dinners, this recipe requires just 15 minutes of prep before your crock pot takes over. Serve it over fluffy steamed rice or with warm naan bread, and don’t forget the fresh cilantro and a refreshing squeeze of lemon to brighten each bite. Your kitchen will smell amazing, and your taste buds will thank you for this comforting, restaurant-quality curry!
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Recipe Information
Ingredients
- 2 pounds Boneless chicken thighs
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 14 ounces Canned crushed tomatoes
- 1 cup Coconut milk
- 2 tablespoons Madras curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 2 tablespoons Vegetable oil
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 Lemon wedges (for serving)
Instructions
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and ginger to the skillet and cook for another 1 minute until fragrant.
Stir in the Madras curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Transfer the spice mixture to the crock pot.
Add the chicken thighs to the crock pot and coat them with the spice mixture.
Pour in the canned crushed tomatoes, coconut milk, and chicken broth. Stir to combine.
Season with salt and black pepper.
Cover the crock pot with the lid and cook on low heat for 6 hours or on high heat for 3-4 hours, until the chicken is tender and fully cooked.
Once cooked, taste and adjust the seasoning if needed.
Serve hot over steamed rice or with naan bread. Garnish with fresh chopped cilantro and a squeeze of lemon juice.
Nutrition Facts
Calories |
2022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 3769 mg | 164% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 25.1 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3916 mg | 83% | |
*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.
