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Slow cooker chicken and potato curry in balti dish with rice in background
5 from 1 vote

Slow Cooker Chicken and Potato Curry

By: Deborah
This slow cooker chicken and potato curry has a delicious blend of spices and is hearty and flavourful, perfect for busy weeknights.
PREP: 10 minutes
COOK: 5 hours
Slow Cooker on High: 3 hours
TOTAL: 8 hours 10 minutes
Course: Main
Cuisine: Indian
Servings: 8 people
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Equipment

Ingredients

For the spice mix:

  • 2 tbsp masala powder (try Bart Roasted Raj blend) or garam masala
  • 2 tsp each of ground cumin, ground coriander and ground turmeric
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 0.5 tsp Kashmiri chilli powder (see Notes)

For the curry:

  • 1 kg (2.2 lb) skinless boneless chicken thighs (see Notes)
  • 750 g (1.65 lb) new potatoes halved if large (see Notes)
  • 2 tomatoes roughly chopped
  • 1 large onion thinly sliced (see Notes)
  • 6 cloves garlic crushed
  • 5cm piece ginger grated
  • 400 g (14 oz) tin coconut milk
  • 2 tbsp good quality mango chutney plus extra to serve
  • 1 tbsp tamarind paste
  • 1 tbsp tomato puree
  • 250 g (8.75 oz) baby spinach leaves
  • salt and freshly ground black pepper

To serve (optional):

  • natural yogurt
  • 600 g (3 ¼ cups) basmati rice cooked
  • poppadoms
  • naan bread

Instructions

  • Combine all the spice mix ingredients in a large bowl. Add the chicken and toss to coat.   Put the seasoned chicken with the remaining curry ingredients (except the spinach) in the slow cooker (see Tips for onion flavour boost).   Add half a tin of water, stir well, then put on the lid and cook on high for 3 hours, or low for 5 hours until the potatoes and chicken are tender.   NOTE:  if the sauce is a little thin once cooked, remove the chicken and potatoes, then bubble it in a pan over a medium to high heat for 5 to 6 minutes until thickened.   Return the chicken and potatoes to the sauce and continue with Step 2.   Alternatively, combine the chicken and remaining curry ingredients (see Tips for onion flavour boost) in a casserole with a whole tin of water.   Cover with damp baking paper and a lid, then cook in a 130C fan/gas 2 oven for 3 to 4 hours.
  • Shred the chicken into chunks using 2 forks, then stir in the spinach to wilt and season to taste. Serve with your choice of yogurt, rice, poppadoms and/or naan bread, along with some extra mango chutney on the side.

Notes

    • Chicken swap – use bone-in chicken thighs or drumsticks if you prefer – you’ll need about 1.8kg to account for the bones.   If using skin-on chicken, brown it first, skin-side down, in a pan for 6 to 8 minutes.
    • Try sweet potatoes instead of regular or use chickpeas instead of chicken for a vegetarian version.
    • For a milder curry, reduce the amount of chilli powder and use mild curry powder. For extra heat, add chopped fresh chillis or increase the chilli powder.
    • Use light coconut milk or Greek yogurt to reduce calories, if you like.
    • Onion flavour boost – if you like, fry the onion in a little vegetable oil or ghee for 10 to 12 minutes on a medium heat, until softened and starting to brown before adding it to the slow cooker.
    • Make ahead and freeze – cool the curry, then portion it into freezer safe containers.   Freeze for 3 to 6 months.   Defrost overnight in the fridge, then gently reheat until piping hot.
    • Oven cook - this slow cooker chicken and potato curry recipe can also be cooked in a casserole in the oven – see the end of Step 1.
 
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Nutrition

Calories: 768kcal | Carbohydrates: 98g | Protein: 44g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 158mg | Sodium: 601mg | Potassium: 1607mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4366IU | Vitamin C: 46mg | Calcium: 131mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken curry, oven baked, slow cooker
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