Description
Indulge in the comforting warmth of Rich Indian-Style Slow Cooker Chicken Curry with Fluffy Rice, Naan & Sundried Tomatoes. This delightful dish combines tender chicken thighs simmered in a fragrant blend of spices and creamy coconut milk, complemented by the sweetness of sundried tomatoes. The slow cooking method allows flavors to meld beautifully, creating a symphony of taste that warms both body and soul. Serve it over fluffy basmati rice and accompany it with warm naan for an unforgettable meal that brings family and friends together around the table. Perfect for cozy weeknight dinners or festive gatherings, this recipe is sure to become a beloved staple in your kitchen.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1 tablespoon ghee or vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons garam masala
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 can (14 oz) diced tomatoes
- ½ cup sundried tomatoes, chopped
- 1 cup coconut milk (full-fat)
- ½ cup plain Greek yogurt
Instructions
- Heat ghee or vegetable oil in a slow cooker on sauté setting or in a skillet over medium heat. Sauté onions until soft and translucent.
- Add minced garlic and grated ginger; stir until fragrant.
- Sprinkle in garam masala, curry powder, turmeric, and salt; stir well.
- Pour in diced tomatoes, sundried tomatoes, and coconut milk; mix gently.
- Add chicken thighs to the sauce mixture, ensuring they are well-coated.
- Set your slow cooker on low heat and cook for 6 to 8 hours until chicken is tender.
- Stir in Greek yogurt before serving for added creaminess.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg