Indian-Inspired Slow Cooker Chicken Curry with Warm Spices

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A rich and aromatic chicken curry slow-cooked with traditional Indian spices and creamy tomato base for tender, flavorful meat. This Indian-inspired curry recipe, ready in about 260 minutes, pairs boneless chicken thighs, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1.5-inch pieces boneless chicken thighs
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 2 tbsp fresh, grated ginger
• 1 1/2 cups tomato puree
• 1/2 cup plain yogurt
• 1 cup coconut milk
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1 1/2 tsp salt
• 3 tbsp vegetable oil
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a skillet over medium heat. Add 1 large finely chopped onion and sauté for 6-7 minutes until golden and soft. Stir in 4 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
2. Step 2: Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric powder, 1 1/2 tsp garam masala, and 1/2 tsp red chili powder to the skillet. Cook spices with onion mixture for 2 minutes, stirring constantly to toast and release aromas.
3. Step 3: Transfer the spiced onion mixture to a slow cooker. Add 2 lbs cut boneless chicken thighs, 1 1/2 cups tomato puree, 1/2 cup plain yogurt, 1 cup coconut milk, and 1 1/2 tsp salt. Stir well to combine.
4. Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and sauce thickens. Garnish with 1/4 cup chopped fresh cilantro before serving with steamed basmati rice or naan.