Slow Cooker Chicken Curry With Creamy Spiced Sauce

For planned meals, you can prepare the curry paste and marinate chicken overnight in the refrigerator or freeze in a dump bag. This slow cooker chicken curry recipe serves four with chicken in a mild, creamy sauce with garam masala, cumin, turmeric, paprika, and cayenne pepper.

The paste contains minced red onion, garlic, ginger, tomato paste, brown sugar or other sweetener, salt, other warm spices, cayenne pepper, and a small amount of chicken broth. A food processor is used to mix the paste with the chicken pieces so that all chicken pieces are coated with the other ingredients without browning. Boneless, skinless chicken thighs are recommended. Heavy cream or nonfat plain yogurt is stirred into the dish after cooking.

After 3 hours on high or 5 hours on low in a slow cooker, the cooked chicken will be tender, and the sauce will be less watery because a small amount of liquid is called for in the recipe. The slow-cooking recipe advises against lifting the lid. Ways to thicken the sauce even more, as suggested by the article, include adding a cornstarch slurry and heating for a few minutes.

Add onion and cilantro seeds to cooked servings and serve with steamed or pilaf rice and naan bread. Cooked servings can be frozen for future meals. Other freezing tips from the site include freezing cooked servings of the dish and freezing the chicken-and-paste mixture in a labeled freezer bag for future meals, with labels.