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Slow cooker chicken curry with cauliflower recipe

Slow cooker chicken curry with cauliflower recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

This Indian-inspired slow cooker meal cooks chicken thighs with tomatoes, cauliflower, curry powder, ginger, onion and raisins for an easy weeknight meal.

43 people made this

IngredientsServes: 4

  • 2 (400g) tin chopped tomatoes, drained
  • 2 tablespoons tomato puree
  • 2 tablespoons freshly grated ginger
  • 1 tablespoon curry powder
  • 1/2 teaspoon sea salt, or to taste
  • freshly ground black pepper
  • 1 small cauliflower, cored and cut into florets
  • 675g skinless, boneless chicken thighs
  • 1 onion, finely chopped
  • 40g raisins
  • 25g chopped freshly chopped coriander, for garnish (optional)

MethodPrep:15min ›Cook:6hr ›Ready in:6hr15min

  1. Preheat the slow cooker to Low.
  2. Stir tomatoes, tomato puree, fresh ginger, curry powder, salt and black pepper together in a slow cooker until well mixed; add cauliflower, chicken, onion and raisins and stir.
  3. Cook on Low until the chicken is cooked through, 6 to 7 hours (or on High for 4 to 5 hours). Garnish with coriander.

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Reviews in English (3)

Spicy cauliflower and asparagus-26 May 2017


Recipe Summary

  • 3 pounds skinless, boneless chicken breast halves
  • 2 (14 ounce) cans coconut milk
  • 2 onions, diced
  • 4 tablespoons tomato paste
  • 4 tablespoons minced fresh garlic
  • 4 tablespoons minced fresh ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala (Optional)
  • 1 tablespoon ground coriander
  • 1 tablespoon curry powder
  • 4 bay leaves
  • 1 cinnamon stick
  • salt and ground black pepper to taste

Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.

Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.


1. Pat chicken dry with paper towels and season with salt and pepper. Head oil in pressure-cooker pot over medium-high heat until just smoking. Brown half of thighs, skin side down, until golden, about 6 minutes transfer to plate. Remove and discard skin from browned and unbrowned thighs. Pour off all but 1 T fat from pot.

2. Add onion to fat left in pot and cook over medium heat until softened, about 5 minutes. Stir in garlic, curry powder, ginger, tomato paste, and garam masala and cook until fragrant, about 1 minute. Stir in broth. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Nestle chicken with any accumulated juices into pot.
3. High Pressure for 20 minutes: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting head as needed to maintain high pressure.
4. Quick Release Pressure: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
5. Before Serving: Transfer chicken to plate and tent loosely with aluminum foil. Bring sauce to simmer, stir in cauliflower, chickpeas, and coconut milk and cook until cauliflower is tender, about 15 minutes. Stir in peas and cook until heated through, about 2 minutes. Star in cilantro and season with salt and pepper to taste (I did not add any salt and pepper). Off heat, return chicken to pot and let heat through about 2 minutes. Serve.


Slow Cooker Chicken Tikka Masala with Cauliflower

I tend to shy away from making Indian food at home even though it is one of my favorite things to get as takeaway. I tend to be a little intimidated when it comes to the spices and have always felt it is best to leave it up the experts. However lately I have been experimenting more with the Indian food I love so much, mostly because the restaurant versions are calorie bombs, and sometimes I really crave it but don't want indulge.

After looking at lots of recipes, I decided to start with a slow cooker version of chicken tikka masala since it is one of my favorites and because isn't quite as complicated as many of the other dishes. The garam masala spice blend does most of the heavy lifting for you. Just taste it before using it since versions can vary quite a bit in terms of strength and even what they include. Some of heavier in cardamom, some in curry, some in cinnamon, so just be prepared to make some adjustments if needed.


Perfecting the Curry

If you have a slow cooker that can sear, then you can make this entire curry within the one pot. Otherwise, you will need to first cook the onion, garlic, and spices before moving them to the slow cooker.

You can load this curry with vegetables. Cubed pumpkin, cauliflower florets, sliced carrots, spinach, or even green beans will work nicely in this curry. It is important to make a note of cooking times as some vegetables will cook a lot faster than others. For example, spinach will need to be added towards the end.

Your typical butter chicken curry is usually mild in spices, so if you are a fan of hot spicy food, this will probably disappoint. Thankfully, this can be fixed by adding some chili powder into the spices. I recommend adding about one or two teaspoons of chili powder.

If you love curry and see yourself wanting to use this recipe more in the future, I highly recommend weighing out the spices in one large batch. This way, whenever you need to cook this recipe, you only need to measure two tablespoons of the spice mix.


Secrets to a good curry

It’s easy to make a good curry. If you’re looking for a tasty dish always be sure to utilize the following ingredients:

  • Full-fat Thai style coconut milk
  • Chicken stock
  • Using fresh spices in your pantry. If the spices in your pantry are more than a few years old then I would suggest replacing.
  • Good quality curry powder
  • Peas (or another diced vegetable)
  • Cilantro to boost the flavor

While I prefer lean chicken breasts you can use Chicken thighs or any type of dark meat. The darker meats will boost the flavor.

Substitutions:

You can make substitutions on this dish. If you’re not a fan of sweet potatoes I’d suggest trying a different potato or Brussels sprouts.

Curry paste can be subbed out for curry powder but would suggest doubling

Canned tomatoes do not have to be used. If you have crushed tomatoes those will work equally as well.


Slow Cooker Chicken Curry

This is an easy curry that you can adjust to your tastes. It is worth frying the onions and spices off at the beginning to give the curry a depth of flavour. You can make the sauce the night before (up to the end of step 2) and store in the fridge, ready to put everything in the slow cooker in the morning.

This tomato based slow cooker chicken curry is delicious and perfect to prepare in the morning and leave to cook throughout the day. Prepared with spices such as paprika and garam masala and cooked in creamy coconut milk and fragrant ginger, it's a great mid-week meal. The curry will be ready after 6hr but can be left for up to 8hr before serving.

This curry can also be made without a slow cooker, see GH Tip.

sunflower or vegetable oil

-3tsp hot paprika, to taste

cm piece fresh root ginger, peeled and grated

chicken thigh fillets, trimmed of excess fat and cut into large chunks, about 6cm

Large handful fresh coriander, leaves roughly chopped, to serve

  1. Heat the oil in a medium pan over medium heat and fry onions until soft, about 8-10min.
  2. Stir in the garlic, cumin, coriander, garam masala and 1tsp paprika and fry for 1min until aromatic. Add the tomato purée and cook for a further min. Stir in the ginger, tomatoes, coconut milk and sugar.
  3. Transfer onion mixture to the slow cooker and stir in the chicken and some seasoning. Cover with the lid and cook on Low for 6-8hr.
  4. When the chicken is cooked and you're ready to serve, check seasoning and add more paprika to taste, if it needs a touch more spice. Stir in half the coriander, divide between four bowls and sprinkle with remaining coriander. Serve with rice, naan breads and mango chutney, if you like.

If you don't have a slow cooker, simply add the chicken to the pan after step 2. Simmer on the hob for 15-20min until the chicken is cooked. Check the seasoning and serve.

Per serving:

  • Calories: 418
  • Protein: 31g
  • Total fat: 27g
  • Saturates: 12g
  • Carbs: 11g
  • Total sugars: 9g
  • Fibre: 2g

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Indian Chicken Curry Slow Cooker Recipes

Author: Albana Bennett

Recipe type: Entree

Ingredients

  • 2 tablespoons tomato paste
  • 1 14-oz can full-fat coconut milk
  • 3 garlic cloves, minced
  • 1 2-inch piece of fresh ginger, minced (about 2 tablespoons)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 1⁄2 teaspoon salt
  • 1 2-inch cinnamon stick
  • 2 bay leaves
  • 1 1⁄2 pounds organic, free-range chicken thighs (or chicken breasts)
  • 1 medium yellow onion, diced
  • 1⁄4 cup fresh cilantro, chopped
  • Cauliflower rice for serving, optional

Instructions

  • Add tomato paste, coconut milk, garlic, ginger, cumin, turmeric, garam marsala, and salt to a bowl. Mix until incorporated, then add to crockpot/slow cooker.
  • Add cinnamon stick, bay leaves, chicken, and onions to crockpot/slow cooker.
  • Cover and cook on low for 4 hours, or until chicken is tender and has reached an internal temperature of 165 degrees F.
  • Remove and discard the cinnamon stick and bay leaves. Shred chicken (if desired) and serve topped with fresh cilantro, over a bed of cauliflower rice.

I am a baking nerd and resident pastry magician dubbed one of America’s Greatest New Pastry Chefs by Food & Wine. I am always trying to keep it easy in the kitchen. I actually likes making doughs of each type. Spirit meals: Whipped cream.


Slow Cooker Yellow Chicken Curry

Slow Cooker Yellow Chicken Curry: a thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made easily at home in your slow cooker.

Slow Cooker Yellow Chicken Curry

When I made this slow cooker yellow chicken curry I was dancing around my kitchen because I was so happy. Why was I happy? Because it was soooo easy to make and it tasted as good as a restaurant! Hooray! I love the vibrant yellow color from the turmeric and the curry powder. I love the use of full fat coconut milk (yum yum). And I love that my kids ate it until it was gone and asked for more.

If you’re a fan of Thai food you should try this slow cooker yellow chicken curry! You’re going to be in awe of how easy it is to make such a delicious, comforting bowl of goodness at home.

Slow Cooker Curry Recipes

Here are some other curry recipes that you may want to check out:

Recommendations

What Slow Cooker Did You Use?

For this recipe I used my beloved 6 quart oval KitchenAid slow cooker. I love this slow cooker because it cooks evenly and low. I also love this slow cooker because it has a neat timer with satisfying beeping buttons as well as a medium setting for those days where you start your slow cooker at an in-between time.

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How To Freeze Slow Cooker Chicken Cauliflower Curry

Since this slow cooker recipe makes quite a lot of curry, you’ll likely find yourself with plenty of left-overs. Fortunately, you can easily freeze leftover chicken cauliflower curry for a quick family meals or tasty lunch. Here are some tips for how to freeze this chicken curry recipe:

  • Allow the curry to cool completely. Since slow cookers retain heat very well, you may want to transfer to a large bowl and place in the refrigerator to cool more quickly.
  • Freeze in either gallon– or quart-sized freezer bags or freezer safe containers for easy thawing and storage.
  • Leave enough space at the top of the bag to allow for expansion during freezing. Squeeze as much air as possible out of the top of the bag and seal securely.
  • Place the soup-filled freezer bags in the freezer, in a single, flat layer (using a rimmed baking sheet is helpful). Allow to freeze completely. Then, stack them on top of each other or standing side by side.
  • Thaw bags of frozen chicken curry in the refrigerator overnight.