This slow cooker curry is a tasty alternative to an Indian takeaway. It's easy and simple to make using jar sauce as the curry base and a few more ingredients for extra flavour.
*Updated April 2025
Cooking doesn't get any easier. This, my friends, is the cheat's way of making a delicious, easy chicken curry! 😉
No fuss, no expensive spices, and there's no time-consuming curry base sauce to make; this is the easiest recipe you'll ever make!
It's better than takeaway from your nearest curry house.
This curry is one of my favourite cheap meals to make. Ideal for anyone who doesn't want a cupboard full of spices and doesn't have time to cook.
Cheats' curry sauce base
- Chicken breast
- Jalfrezi jar curry sauce - Tesco or Asda's own brand
- Onion
- Red and green peppers
- Chilli pepper
- Fresh tomato
Top tips for the recipe - Be sure to read before starting!
You can make this even more straightforward by just dumping the jar of sauce and the chicken into the slow cooker and leaving it at that.
Adding the extra ingredients will definitely make it even more delicious!
Although Tesco's or Asda's jars of Jalfrezi sauce are (in my opinion) excellent, they are made all the nicer and tastier by adding a few extra ingredients.
We're not fans of Sainsbury's curry sauce jars as we both find them too salty - just saying!
Of course, there are plenty of other brands to choose from, so just pick one you prefer.😉
Slow cooker (crock pot)
I use the Morphy Richards Easy Time Slow Cooker, and it's fantastic because the removable cooking pot can be used on the stovetop, making it easier to cook and reducing both mess and washing up.
You'll need the 3.5L slow cooker, though it's also available in a larger 6.5L family size, which is perfect for batch cooking.
Just keep in mind, no matter what size you choose, make sure to fill it halfway; otherwise, the cooking times will vary significantly.
Food cooked in a slow cooker tends to need thickening since the moisture can't escape.
I use McDougalls Instant Thickening Granules. They are excellent and never make sauces lumpy.
You can dissolve a small amount of cornflour in a little water and stir it in.
For a milder curry
You can make this curry as mild or as hot as you want. Leave out the chilli and use a milder jar curry sauce such as Korma or Chicken Tikka Masala.
For a hotter curry
We like spicy curry, so I add 2 teaspoons of chilli powder to this recipe. I also leave the seeds in the chilli.
I then use Patak's Madras spice paste rather than Jalfrezi because it adds more heat.
What to serve with curry
Boiled or steamed basmati or long-grain rice - using a rice cooker is my favourite way to cook rice, but a microwave pouch works great if you're in a serious hurry!
- Naan bread - we love this Peshwari Naan Bread Recipe
- Poppadoms
- Mango chutney
- Raita
- Samosas
- Onion bhajis 😋
More slow cooker curry recipes:
If you want to make an Indian curry that does require making a curry sauce base from scratch, you'll love this spicy Gordon Ramsay Curry Recipe.
Or how about this Slow Cooker Thai Red Curry? 😋
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Easy Slow Cooker Chicken Curry Recipe
Easy and delicious chicken curry recipe.
Ingredients
- 1 tablespoon vegetable oil - if you are going to seal the chicken first
- 4 skinless chicken fillets - cubed
- 1½ tablespoons Patak's Jalfrezi (or Madras) spice paste
- 2 x 500g jars of jalfrezi curry sauce - Tesco or your favourite brand
- 1 large onion - peeled and cut into small dice
- 1 red bell pepper - deseeded and sliced
- ½ a green bell pepper - deseeded and sliced
- 1 red chilli pepper - top and tailed and chopped small (remove seeds for less heat)
- 2 fresh tomatoes - quartered
Instructions
- Heat the oil in a pan and sear the chicken until it is white all over. Then, mix in the Patak's spice paste.
- Refer to the notes first: place the chicken in the slow cooker along with all the ingredients except the tomatoes, which should be added 40 minutes before the cooking time is complete.
- Cook on high for 3-4 hours, medium for 5 hours, or low for 6 hours.
- Add the tomatoes 40 minutes before the end of cooking - if you add them at the beginning, they will turn to mush.
Notes
Mild Chicken Curry
You can make this curry as mild or as hot as you like. Leave out the chilli and use a milder curry sauce such as Korma.
Hot Chicken Curry
We like spicy curry so I added 2 teaspoons of chilli powder to this recipe and left the seeds in the chilli. I then use Patak's madras spice paste rather than jalfrezi as it's hotter.
No comments
Post a Comment
I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.
Cheers
Jan