Crock Pot Chicken Curry -10 steps in 10 minutes is literally just that 10 steps in 10 minutes. Yall ….I prepped this meal before I went to work literally in 10 minutes. It is one of the quickest and best tasting currys I have ever made.
I simply Added spices and Usha’s curry starter directly to the chicken that I first rinsed and dried off. I made sure all the chicken was coated well before transfering the chicken into the crockpot. I threw in a couple more ingredients (canned tomatoes, bullion and water) and gave it a quick stir. I set the crockpot on low for 8 hours and headed to work.
When I got home, the whole house wafted of the most delicious aroma and everyone came down to the kitchen to see what was cooking! If you like tender flavorful dark meat chicken cooked in a savory gravy, you will love this Crock Pot Chicken Curry and so will your family.
Crock Pot Chicken Curry – 10 steps in 10 minutes
Description
Whip up a flavorful and comforting Chicken Curry in just 10 minutes with this easy, hassle-free Crock Pot recipe—perfect for busy weeknights! Set it and forget it for a savory, aromatic meal that everyone will love.
Ingredients
Instructions
-
2 lb chicken thighs rinse and dried thoroughly
-
Add Salt
-
Add lemon juice
-
Add Plain yogurt
-
Add Tikka Spice Blend
-
Add Usha’s Kitchen Curry Starter ,
-
Add desired number of whole serrano chilis for heat (none if you like it mild, add 1 if you like it medium and 2-3 if you like it hot)
-
Stir and transfer to crockpot
-
Add diced tomatoes, bullion cube, and water
-
Give it a gentle stir and set crock pot to low for 8 hours
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 362.34kcal
- % Daily Value *
- Total Fat 23.32g36%
- Saturated Fat 5.82g30%
- Trans Fat 0.09g
- Cholesterol 112.12mg38%
- Sodium 468.77mg20%
- Potassium 705.83mg21%
- Total Carbohydrate 19.83g7%
- Dietary Fiber 16.83g68%
- Sugars 2.74g
- Protein 23.66g48%
- Vitamin A 45.02 IU
- Vitamin C 10.17 mg
- Calcium 218.35 mg
- Iron 8.62 mg
- Vitamin D 0.12 IU
- Vitamin E 7.87 IU
- Vitamin K 62.65 mcg
- Thiamin 0.47 mg
- Riboflavin 0.27 mg
- Niacin 6.67 mg
- Vitamin B6 0.5 mg
- Folate 30.22 mcg
- Vitamin B12 0.73 mcg
- Phosphorus 303.23 mg
- Magnesium 103.83 mg
- Zinc 3.02 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Set it and forget it … dinner will be ready when you get home. Serve by itself or over hot fresh made Jasmine rice. It’s delicious!
For instructions on How To Make Perfectly Cooked Stovetop Jasmine Rice No Rice Cooker Needed!, click HERE.
Adjust the Spice Level: Customize the heat by adding more or fewer chilies or using a mild curry powder for a milder version.
Prep Ahead: You can chop the vegetables and marinate the chicken the night before to save time in the morning.
Use Full-Fat Coconut Milk: For a creamier, richer curry, opt for full-fat coconut milk. Light coconut milk can be used if you prefer a lighter version.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This curry also freezes well for up to a month.
Vegetarian Option: Substitute the chicken with tofu or chickpeas for a delicious vegetarian version.
Add Vegetables: Feel free to add veggies like bell peppers, potatoes, or spinach to make the curry more wholesome and nutritious.
Slow Cooking Time: Cooking on low for 6-8 hours allows the flavors to develop fully, but you can cook on high for 3-4 hours if you're short on time.