The Pioneer Woman Tasty Kitchen
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Slow Cooker Indian Chicken Curry

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Level: Easy

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Description

A delicious Indian chicken curry made in the slow cooker.

Ingredients

  • 1  Yellow Onion
  • 2 teaspoons Powdered Ginger
  • 2 cloves (large) Garlic, Minced Or Pressed
  • 1 teaspoon Turmeric Powder
  • 4 teaspoons Curry Powder
  • 4 teaspoons Chili Powder
  • Vegetable Oil, As Needed
  • 4  Boneless, Skinless Chicken Thighs
  • ¼ teaspoons Whole Fenugreek Seeds
  • ¼ teaspoons Whole Cumin Seeds
  • ¼ teaspoons Whole Coriander Seeds
  • ¼ teaspoons Whole Black, Brown Or Yellow Mustard Seeds
  • 1  Whole Star Anise
  • ½  Carrot, Sliced
  • 1 cup Canned Crushed Tomatoes
  • 2 Tablespoons Tomato Paste
  • 1 cup Chicken Broth
  • ⅔ cups Sour Cream (or More, If Desired)
  • Cilantro For Garnish

Preparation

Peel onion and chop into about 1-inch chunks. Put onion into a pot along with 1 cup of water and boil without a lid until almost all water has evaporated. Let cool for a bit.

Put ginger, garlic, turmeric, curry powder and chili powder together in a small bowl. Add 3 tablespoons of water and mix with a spoon to make a paste. Set aside.

Transfer boiled onion (along with any water there may be) into a food processor and process into a puree.

Heat a little bit of vegetable oil in a Dutch oven until shimmering. Lightly season chicken thighs with salt, then sear them on both sides in the hot oil.

Turn the heat down. Move chicken thighs over to one side of the Dutch oven and add fenugreek, cumin, coriander and mustard seeds to the other side. Fry seeds for 4–5 minutes (the seeds need to sizzle but be careful not to burn them).

Carefully add the onion puree (be careful, this will splatter!). Add star anise and carrots. Turn heat back up and fry onion and carrot for 10 minutes. Remove the star anise.

Add the spice paste and stir until combined. Add crushed tomatoes, tomato paste and chicken broth and mix well. Let the mix come to a boil, then transfer to the slow cooker and cook on low for 3 hours.

Stir in the sour cream. Serve curry with naan or rice and sprinkle with cilantro.

Note: For extra flavor and substance, fry one egg per serving either sunny side up or over easy and put it on top of the curry.

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