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Bombay Chicken Curry (Slow Cooker)

By Sunil Vijayakar

Bombay Chicken Curry (Slow Cooker)

 

Serves 4

Preparation Time: 10 minutes

Medium (approx. 4 quart) slow cooker

Heat Rating: 2

 

2 tbsp oil 30 mL

2 onions, chopped 

2 cloves garlic, minced 

3 tbsp medium curry powder 45 mL

1 tsp ground ginger 5 mL

1 tsp ground turmeric 5 mL

2 lbs skinless bone-in chicken thighs 1 kg (about 8)

1 can (14 oz/398 mL) diced tomatoes , with juice

1 can (14 oz/400 mL) coconut milk (see Tips)

Salt

 

1. In a large skillet, heat oil over medium heat. Add onions and stir-fry until soft and beginning to turn golden, about 8 minutes. Add garlic, curry powder, ginger and turmeric and stir-fry until fragrant, about 1 minute. Add chicken and cook, stirring with a wooden spoon, until well coated with mixture and beginning to brown, about 4 minutes. Add tomatoes, with juice, and stir, scraping up brown bits from bottom of pan.

2. Transfer to slow cooker stoneware. Add coconut milk. Season to taste with salt and stir well. Cover and cook on Low for 4 hours or on High for 2 hours, until chicken is falling off the bone.

 

Tips: Serve this with an abundance of steaming basmati rice to soak up the sauce.

Be sure to shake the can of coconut milk well before using, because the cream layer collects on top after it’s been sitting.

 

Find more delicious recipes like this in 150 Best Indian, Thai, Vietnamese & More Slow Cooker Recipes by Sunil Vijayakar