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Crock Pot Chicken Curry – 10 steps in 10 minutes

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 4 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 light gravy, you will love this Crock Pot Chicken Curry and so will your family.

Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 12
Best Season: Suitable throughout the year
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
    Marinade Ingredients
  • 2 lb chicken thighs (boneless skinless)
  • 1/4 tsp salt
  • 2 Tbsp lemon juice
  • 1/4 cup PLAIN yogurt
  • 3 Tbsp Tikka Masala Blend Spice Mix
  • 8 oz Curry Starter (by Usha's Kitchen)
    • Crockpot Broth Ingredients
  • 1 tsp olive oil
  • 1 Serrano Chili Pepper (split in half and end cut off (use 2 or 3 for more heat))
  • 1 chicken bullion cube (dissolve in hot water)
  • 1 cup water
  • 10 oz diced tomatoes (if you like it spicy you can use Rotel Brand Tomatoes and Chilis (if you do this you may want to add a Tbsp of tomato paste)
    • Garnish Ingredients
  • 1/4 cup cilantro (optional for garnish)
Instructions
  1. 1
    Prepare the Chicken to marinate.

    Rinse 2 lb chicken thighs under cold water  and dried thoroughly

  2. 2

    Sprinkle  salt over chicken thighs

  3. 3

    Squeeze lemon juice over chicken thighs

  4. 4

    Sprinkle  5 Tbsp Tikka Spice Blend coating all of the chicken pieces

  5. 5

    Mix in Plain Yogurt to coat chicken 

  6. 6

    Add 8 oz Curry Starter to the chicken marinade. 

    Stir  to coat the chicken evenly. 

  7. 7
    Set chicken aside while you prepare the crockpot

    Cover and set chicken aside. 

  8. 8
    Prepare the crock pot

    Heat 1 Tbsp olive oil to a crock pot on sauté mode or in a pan on the stovetop. 

    Cut Serrano length wise into 2 halves

  9. 9

    Then sear the Serranos in the olive oil until it becomes aromatic. 

    Alternatively, you can sear the Serranos on the stovetop and then transfer them to the crockpot. 

  10. 10
    Heat water in a cup and dissolve the bouillon cube in the water.

    Set this aside for now. 

  11. 11
    Lay chicken thighs into the crockpot on top of the seared Serrano chilis

    Allow the chicken to sizzle on top of the chilis

     

  12. 12
    Layer the remaining ingredients on top of the chicken

    Pour the diced tomatoes over the chicken.

    Then pour the water with dissolved bouillon cube oner the chicken.

  13. 13
    Set it and forget it!

    Set crock pot to LOW for 4-5 hours

    Do not stir or disturb the chicken thighs. 

    If you want to stir the curry sauce, you can!  Just don't break up the thighs. 

  14. 14
    Garnish and Serve

    Your chicken thighs should be whole and cooked perfectly and ready to eat.

    This dish presents beautifully for guests.

    Garnish with cilantro . 

    Serve over cooked white rice (Jasmine or Basmati). 

  15. 15
    Great sides and accompaniments to go with this recipe

    Mango pickles 

    Raita 

    Saag Paneer  

  16. 16

Nutrition Facts

Servings 12

Amount Per Serving
Calories 456.09kcal
% Daily Value *
Total Fat 30.62g48%
Saturated Fat 8.17g41%
Trans Fat 0.16g
Cholesterol 149.75mg50%
Sodium 232.98mg10%
Potassium 659.62mg19%
Total Carbohydrate 13.11g5%
Dietary Fiber 11.02g45%
Sugars 1.91g
Protein 34.37g69%
Vitamin A 71.01 mcg
Vitamin C 12.88 mg
Calcium 147.27 mg
Iron 6.1 mg
Vitamin D 0.28 mcg
Vitamin E 5.51 mg
Vitamin K 35.95 mcg
Thiamin 0.35 mg
Riboflavin 0.3 mg
Niacin 11.24 mg
Vitamin B6 0.69 mg
Folate 25.37 mcg
Vitamin B12 0.79 mcg
Phosphorus 349.05 mg
Magnesium 88.62 mg
Zinc 3.3 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.

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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.

https://ushaskitchen.com https://ushaskitchen.com/recipe/crock-pot-chicken-curry/

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