Slow Cooker Chicken Curry Recipe

Easy Indian Curry

Find out how to make curry in a slow cooker (crockpot) for a comforting weeknight dinner. 

A tasty Indian curry with just a few ingredients and using shop-bought jar sauce as the curry base.  

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Cooking doesn't get any easier than this. This my friends is the cheat's way of making a delicious easy chicken curry.

No fuss, no expensive spices and 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

• Jalfrezi spice paste

• Onion

• Red and green peppers

• Chilli pepper

• Fresh tomato

Recipe Top Tips - Please read before making!

You can make this even more straightforward by just dumping the jar of sauce and the chicken into the slow cooker - leaving out the rest of the ingredients, but it won't taste half as good.

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, other brands are available, so just use one you like. 😉

I use the Morphy Richards Easy Time slow cooker, it's excellent as you can use the removable cooking pot on the stovetop which saves on both mess and washing up. 

For this recipe, you will need the 3.5L size slow cooker, but it is available in a larger family-sized 6.5L which is fantastic if you're into batch cooking.

Just remember, whatever size you use you do have to fill it halfway otherwise the cooking times will be totally different.

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 have any lumps. But you can dissolve some cornflour in a really tiny amount of water and stir it through.

For a mild chicken curry

You can make this curry as mild or as hot as you want it. Leave out the chilli and use a milder jar curry sauce such as Korma or Chicken Tikka Masala.

Hot chicken curry

We like spicy curry so I also add 2 teaspoons of chilli powder to this recipe and I leave the seeds in the chilli. I actually use Patak's Madras spice paste rather than Jalfrezi.

What to serve with slow cooker chicken curry

Boiled or steamed basmati or long grain rice - I love my rice cooker (or from a microwave pouch if you're in a real hurry!

Naan bread - we love this peshwari naan bread recipe

Poppadoms 

More slow cooker curries

If you want to make an Indian chicken curry that has loads of ingredients and does involve making a curry sauce base, you like this spicy Gordon Ramsay curry recipe.

Or how about this Easy Thai Red Curry - cooked in a slow cooker!

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

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Yield: 4

Author: Jan Bennett

Slow Cooker Chicken Curry

You can just add everything to the slow cooker and leave it to cook - except the tomato, which goes in 30 mins before the end of cooking. But it is better to seal the chicken in a pan first.

Prep time: 5 MinCook time: 7 HourTotal time: 7 H & 5 M

Ingredients

• 1 tablespoon vegetable oil - if you are going to seal the chicken first
• 4 skinless chicken fillets - cubed
• 1½ tablespoons Patak's Jalfrezi spice paste
• 2 x 500g jars of jalfrezi curry sauce - Tesco or Asda's own brand
• 1 large onion - peeled and cut into small dice
• 1 red bell pepper - sliced
• ½ a green bell pepper -sliced
• 1 red chilli pepper - top and tailed and chopped very small (remove seeds for less heat)
• 2 fresh tomatoes - quartered

Instructions

1. Heat the oil in a pan and seal the chicken - just so it turns white all over and stir in the Patak's spice paste.
2. See notes first: add the chicken to the slow cooker along with the rest of the ingredients except the tomatoes - they go in 30 minutes before the end of cooking.
3. Cook on LOW for 7 hours HIGH for 4 hours or Medium for 5 hours.
4. 30 minutes before the end of cooking add the tomatoes - if you add them at the beginning they will go to mush.

Notes

You might not be able to use the whole of the two jars so add them once you added everything else, it depends on the size of your chicken fillets. I had just a tiny bit of sauce that wouldn't fit in my slow cooker.

Mild Chicken Curry

You can make this curry as mild or as hot as you want it. Leave out the chilli and use a milder curry sauce such as Korma.  

Hot Chicken Curry

We like spicy curry and so I also add 2 teaspoons of chilli powder to this recipe and I leave the seeds in the chilli. I actually use Patak's madras spice paste rather than jalfrezi. 

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