Chicken Curry appears very often on our menu. This Chicken Curry dish is one of my go-to recipes. It is not very spicy. The gravy is creamy and rich, with a subtle flavor from coconut milk. If you ask me to pick rice or naan, I will be slightly biased toward rice. But this curry goes very well with roti/Indian Flatbreads. Slow cooker chicken curry might be time-consuming but slow. You can certainly make this on the stovetop. But I will share a few tips to make the best Indian curry in the slow cooker. Slow cooker recipes are supposed to be the ‘Dump & Forget’ cooking method. While this method might work for most recipes but for a delicious Indian curry, you should follow an important step. This involves preparing the aromatic base for the curry – cooking the onion, garlic and ginger with oil to make the ‘Bhuna‘. Bhuna gets the most flavor from the aromatics and the rest of the cooking builds on this base. Making the bhuna might seem like extra work, but believe me, it is worth the effort.
Make the Bhuna or aromatic base
These steps remain the same whether you choose slow cooker or stovetop. Heat oil in a pan on medium flame. Add finely chopped onion and allow it to cook until it becomes soft and transparent. Follow it with minced garlic and ginger. Saute them and cook for a minute until they lose their raw smell. Add curry powder and saute everything to prevent it from burning. You have prepared the aromatic curry base. To cook in slow cooker, transfer this to the slow cooker and move on to the next section.
Or Make in skillet on stovetop
Making Chicken Curry With Coconut on the stovetop is similar to any other chicken curry. Splash some water on the curry base and then add tomato paste. Saute it for another minute. Once the Onion tomato curry base is cooked, add chicken pieces to the pan. Cook on high for 5 minutes. Then add coconut milk, chilli powder and salt and cook on low covered for 12-15 minutes more.
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