There’s something inherently comforting about chicken curry, a dish with a multitude of variations spanning across different cultures and continents.
The origins of curry are deeply rooted in South Asia, with each region bringing its own unique blend of spices to the table.
Slow cooking these spices with chicken allows the flavors to meld beautifully, giving you a dish that’s robust and satisfying.
Making Slow Cooker Chicken Curry at home in your kitchen means welcoming a slice of global cuisine right to your table.
The convenience is unmatched – you can prep in the morning, let it simmer through the day, and by dinnertime, you’re greeted with the enchanting aromas of a perfectly spiced curry.
It’s ideal for busy individuals who still desire a home-cooked meal or for anyone on a culinary quest to savor the depths of global flavors.
There’s something inherently comforting about chicken curry, a dish with a multitude of variations spanning across different cultures and continents.
The origins of curry are deeply rooted in South Asia, with each region bringing its own unique blend of spices to the table. Slow cooking these spices with chicken allows the flavors to meld beautifully, giving you a dish that’s robust and satisfying.
Making Slow Cooker Chicken Curry at home in your kitchen means welcoming a slice of global cuisine right to your table.
The convenience is unmatched – you can prep in the morning, let it simmer through the day, and by dinnertime, you’re greeted with the enchanting aromas of a perfectly spiced curry.
It’s ideal for busy individuals who still desire a home-cooked meal or for anyone on a culinary quest to savor the depths of global flavors.
Traditionally, chicken curry is served with rice, which absorbs the rich, flavorsome sauce admirably.
Basmati or jasmine rice complements it well due to their aromatic qualities.
For a more fibrous alternative, brown rice works great! If you’re looking to mop up the succulent sauce, naan or flatbread is your go-to.
Pairing it with a side of crisp, tangy pickled vegetables or a cool cucumber raita balances the warmth of the curry quite nicely.
Ingredients
– 2 pounds of chicken thighs, bone-in and skinless (can also opt for mix of drums too)
– 1 large onion, finely chopped
– 4 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon cayenne pepper (adjust to heat preference)
– 1 can (14 oz) diced tomatoes
– 1 can (13.5 oz) coconut milk
– 1 teaspoon salt
– Freshly ground black pepper, to taste
– 1 tablespoon vegetable oil
– Fresh cilantro, chopped (for garnish)
Directions
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