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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

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)

Directions

Step 1

Heat the vegetable oil in a large skillet over medium heat.

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and ginger to the skillet and cook for another 1 minute until fragrant.

Step 4

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.

Step 5

Transfer the spice mixture to the crock pot.

Step 6

Add the chicken thighs to the crock pot and coat them with the spice mixture.

Step 7

Pour in the canned crushed tomatoes, coconut milk, and chicken broth. Stir to combine.

Step 8

Season with salt and black pepper.

Step 9

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.

Step 10

Once cooked, taste and adjust the seasoning if needed.

Step 11

Serve hot over steamed rice or with naan bread. Garnish with fresh chopped cilantro and a squeeze of lemon juice.

Nutrition Facts

Serving size	(1681.9g)

Amount per serving	% Daily Value*
Calories	2021.6

Total Fat 121.9g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 786.2mg	0%
Sodium 3769.0mg	0%
Total Carbohydrate 59.7g	0%
Dietary Fiber 19.0g	0%
Total Sugars 25.1g
Protein 194.9g	0%

Vitamin D 0IU	0%
Calcium 403.5mg	0%
Iron 20.0mg	0%
Potassium 3915.9mg	0%

*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.

Source of Calories

Fat: 51.9%

Protein: 36.9%

Carbs: 11.3%