Your favorite chicken curry recipe just got a whole lot easier with this easy slow cooker recipe! This dinner is easy to prepare and leftovers taste even better the next day!
Course Main Dish
Cuisine Indian
Keyword chicken, curry, slow cooker
Prep Time 20 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours20 minutesminutes
Servings 6people
Calories 711kcal
Author Adapted from America's Test Kitchen's Slow Cooker Revolution
Cost $24.71
Ingredients
2mediumonionsminced
2mediumjalapeño chiliesstemmed, seeded, and minced
3Tablespoonsvegetable oil
6mediumgarlic clovesminced
2Tablespoonsminced or grated fresh ginger
2Tablespoonscurry powder
1Tablespoonstomato paste
1teaspoongaram masala
2 (15-ounce cans) chickpeasdrained and rinsed
2cupwaterplus extra as needed
14ounce can coconut milk
3TablespoonsMinute tapioca
3poundsbonelessskinless chicken thighs, trimmed
Salt and pepper
12ouncesplum tomatoes3 to 4, cored and chopped fine
Microwave onions, jalapeños, oil, garlic, ginger, curry, tomato paste, and garam masala in a bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir chickpeas, water, coconut milk, and tapioca into the slow cooker.
Season chicken with salt and pepper and nestle it into the slow cooker.
Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to a cutting board, let cool slightly, then shred into bite-size pieces.
Let the stew settle for 5 minutes, and then remove fat from the surface using a large spoon.
Stir in tomatoes and raisins, cover, and cook on high until heated through about 10 minutes.
Stir in shredded chicken and peas and let sit until heated through about 5 minutes. (Adjust stew consistency with additional hot water as needed.)
Stir in cilantro, season with salt and pepper to taste, and serve with lime wedges.