Spicy Chicken Curry for the Slow Cooker

If you're looking for slow cooker recipes for a chicken curry then this is for you! Slow cooker spicy chicken curry adapted from a Gordon Ramsay recipe.

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Yes, I agree the long list of ingredients might be a bit off-putting but I pretty much guarantee you will love this. It's a delicious tasty curry that proves it's well worth the little extra bit of effort toasting spices before adding them.

Can you Freeze Chicken Curry?

Yes, you can, it freezes well - just be sure to let it completely cool beforehand and use a container suitable for the freezer.

Defrost thoroughly before reheating until piping hot - the microwave will do a great job of this as it's less likely to dry it out.

Adapted from a Gordon Ramsay's Spicy Beef Curry recipe from his book Healthy Appetite. I decided that it could also be made with chicken. So I followed it to a point, then put the lot into a slow cooker.

Well, I tried it and it worked! I've changed the amount of liquid used as a slow cooker always makes more liquid.

Personally, I'd only use TOTAL Greek yoghurt for this as other brands might split when cooked, especially in a slow cooker.

Slow Cooker Chicken Curry Recipe

You will need a spice grinder for this, or you'll be there all day. I have what's meant to be a Krups coffee mill and I've had it years. Of course, once you use it for spices you can't really use it to grind coffee - unless you want strange tasting coffee of course!  

Ingredients in this recipe

• 2 skinless chicken breast fillets - cut into cubes

• 8 skinless, boneless chicken thighs - trimmed of any excess fatty bits and cut into cubes

• sea salt and freshly ground black pepper

• 4 tablespoons TOTAL Greek yoghurt - full fat

• 2 tablespoons of garam masala

• olive oil

• 4 large sweet onions - peeled and finely chopped

• 4 fat cloves garlic - peeled and finely chopped

• 4cm knob of fresh root ginger - peeled and grated to make about a tablespoon

• 2 tablespoons of tomato purée (paste in the US)

• 1 and a half tablespoons of caster sugar 

• 2 x 400g tin of good quality chopped tomatoes including juice

• 300ml chicken stock - made from 1 and a half Knorr chicken stock cubes

• 6 cardamom pods - bashed lightly so they just split

• a small handful of dried curry leaves

• 6 fresh green finger chillies - each cut in half lengthways and de-seeded

• freshly chopped coriander

To make the spice mix 

• 4 teaspoons cumin seeds

• 1 teaspoon fennel seeds

• 1 teaspoon fenugreek seeds

• 1 teaspoon of turmeric

• 2 tablespoons Madras curry powder

Once cooked, you will probably need to thicken the curry a little. I always use McDougalls Instant Thickening Granules or you can dissolve some cornflour in a really tiny amount of water and stir it through.

Sprinkle the chopped coriander leaves on top and serve with some nice rice and my Homemade Garlic and Coriander Naan.

Spicy Chicken Curry Recipe

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

spicy chicken curry, slow cooker, recipe, gordon ramsay

curry, main, dinner

Indian

Yield: 4-6

Author: Jan Bennett

Spicy Chicken Curry

Adapted from a Gordon Ramsay's Spicy Beef Curry recipe.I decided that it could also be made with chicken and so I followed it to a point, then put the lot into a slow cooker.

Prep time: 15 MinCook time: 7 HourTotal time: 7 H & 15 M

Ingredients

• 2 skinless chicken breast fillet - cut into cubes
• 8 skinless, boneless chicken thighs - trimmed of any excess fatty bits and cut into cubes
• sea salt and freshly ground black pepper
• 4 tablespoons TOTAL Greek yoghurt - full fat
• 2 tablespoons of garam masala
• olive oil
• 4 large sweet onions - peeled and finely chopped
• 4 fat cloves garlic - peeled and finely chopped
• 4cm knob of fresh root ginger - peeled and grated to make about a tablespoon
• 2 tablespoons of tomato purée (paste in the US)
• 1 and a half tablespoons of caster sugar *Don't leave the sugar out or it will be slightly bitter and won't taste half as good
• 2 x 400g tin of good quality chopped tomatoes including juice
• 300ml chicken stock - made from 1 and a half Knorr chicken stock cubes
• 6 cardamom pods - bashed lightly so they just split
• a small handful of dried curry leaves
• 6 fresh green finger chillies - each cut in half lengthways and de-seeded

To make the spice mix

• 4 teaspoons cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon of turmeric
• 2 tablespoons Madras curry powder

To serve

• Freshly chopped coriander
• Boiled rice
• Naan bread

Instructions

To make the curry

1. Put the cubed chicken into a bowl and season with salt and pepper.
2. Sprinkle with the garam masala, add the yoghurt and stir to coat the chicken.
3. Cover with cling film and leave to marinate for as long as possible. Overnight is good but if not at least an hour.
4. In a dry frying pan over high heat, toast the cumin, fennel and fenugreek seeds keeping them moving so they don't burn - just a minute will do and just so that they are starting to smell nice.
5. Now put them into a spice grinder and grind to a fine powder - you don't want any hard bits or it will taste horrid.
6. Stir in turmeric and curry powder, mix well and set aside.
7. Heat a small amount of olive oil in a large frying pan. Add the onions, garlic, ginger and a little seasoning.
8. Give it a good stir and then cover and cook for about 10 minutes until the onions are soft, giving it a stir a couple of times throughout.
9. Stir in the tomato purée and cook for a minute.
10. Transfer to the slow cooker along with the sugar, the ground spice mix you made earlier, the tomatoes including their juice, stock, cardamom pods, and chillies.
11. Crumble in the dried curry leaves. Throw in the chicken as well as it's marinade and give it all a good stir.
12. If you can cook on High for an hour then turn to Low for the next 5 hours. OR cook on low for 7 hours.
13. Only if you're able to, give it a stir after about 4 hours.
14. You will probably need to thicken the curry a little.
15. I always use McDougalls Instant Thickening Granules, or you can dissolve some cornflour in a really tiny amount of water and stir it through.
16. Sprinkle the chopped coriander leaves on top and serve with some nice rice and homemade Garlic and Coriander Naan.

Did you make this recipe?

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