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Easy Chicken Curry

This deliciously simple Chicken Curry recipe is the perfect way to turn boring old chicken into a meal your whole family will love.
Course Main Course
Cuisine Indian
Keyword Easy Chicken Curry
Prep Time 10 minutes
Cook Time 3 hours
Total Time 5 hours 10 minutes

Ingredients

  • 3-4 pounds skinless boneless chicken thighs
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Chili powder
  • 1 tablespoon salt
  • 6 garlic cloves minced
  • 1 tablespoon Garam masala
  • 3 tablespoons butter melted
  • 1 tablespoon ginger
  • 1 red chili pepper chopped
  • 1 28 oz. can crushed tomatoes or 2 15oz can diced tomatoes with chilies
  • 4 tablespoons honey
  • 2 carton chicken stock
  • 1 cup plain yogurt cooking day only
  • 1 cup cooked rice cooking day only

Instructions

  1. Cut chicken into strips; set aside.
  2. Chop green chili peppers, and mince garlic; set aside.

  3. Mix together lemon juice, chili powder, salt, garlic, ginger, red chili peppers, crushed tomatoes, honey, chicken stock, Garam masala, and melted butter.
  4. Divide chicken into 2 gallon size freezer bags (be sure to label bags first). Divide mixture over top chicken.
  5. Thaw if frozen; cook in crockpot on low for 3-5 hours or high for 2-3 hours; until chicken is cooked. (Note-don’t worry if your chicken isn’t all the way thawed. It can also cook from frozen, it might just take a little longer.)
  6. Once chicken is cooked; turn heat off and add yogurt to crockpot and stir.
  7. Serve chicken over cooked rice and along side some naan.

Recipe Notes

Crockpot Cooking time: 3-5 hours on low or 2-3 hours on high in slow cooker

Number of servings (yield): 4

Instant Pot recipe update: Defrost chicken curry in the fridge the night before. Then place chicken curry in Instant Pot and add a 3/4 cup of water, close the lid making sure the vent valve is on the sealing position. Press the Pressure-cooking setting and set the time for 40 minutes. Once 40 minutes is up, do a quick release. Then remove at least one cup of liquid and turn IP to sauté. This helps the sauce to thicken and coat the chicken.