Tender, ‘falling off the bone chicken’, in an aromatic coconut curry!
Don’t you just love how the whole house fills with the aroma of the food cooked in a slow cooker? The convenience of a slow cooker and the deep flavors of the food cooked in it, make it a winner in my book!
This is an easy streamlined recipe for an authentic Indian chicken curry. I used skinless, bone in chicken drumsticks for this recipe. Washed, patted dry and pricked the chicken for the flavors to seep in. The marinade is simple- kosher salt+ turmeric powder + olive oil. Step 1,done !
I set it aside while I chopped the onion, tomato and potatoes and lined up the aromatics and the spices. If you have a garam masala that you like, you may use that instead of the spices too. I like the addition of poppy seeds for the flavor and the texture it lends to this chicken curry recipe.
Step 2: I ground the aromatics-coriander/ cilantro leaves, green chili, ginger and garlic along with the spices and added it to the marinated chicken.
Step 3: Start the slow cooker on high. I added the oil to this and waited for it to warm up, then added the onion. This took some time. So what I would do the next time is, in a separate pan, on stovetop, heat the oil, add the chopped onion to it and then transfer it to the slow cooker. Add the tomato.
Lay the chicken with all the marinade and the potatoes on it. Add the water. You may reduce the amount of water if you want less of the curry/gravy. Cover the slow cooker and let it cook. I cooked the chicken for 2 hours on high, added the tamarind pulp with its soaking liquid and the brown sugar and let the chicken simmer for another hour on low. My slow cooker says 1 hour on high is 2~2.5 hours on low, so the chicken curry would take a total of 6 hours on low. The Yukon gold potatoes cooked in this aromatic curry are unbelievably yummy.
Step 4: remove lid, add the coconut milk and stir. Done!
Slow Cooker Chicken Curry with Yukon Gold Potatoes
To marinate the chicken-
- 1 ½ pounds skinless chicken (about 5 medium sized drumsticks)
- 1 ½ teaspoons turmeric powder
- ¾ teaspoon oil
- Salt to taste
To be ground together-
- Palmful of coriander/ cilantro leaves
- ½ serrano pepper (or to taste)
- 2 garlic cloves
- ½ inch peeled fresh ginger, sliced
- 1 teaspoon poppy seeds
- 3 cloves
- ½ inch cinnamon stick
- ½ teaspoon fennel seeds
- ½ teaspoon whole black peppercorn
- 1 tablespoon oil
- 1 medium red onion, diced
- 1 medium tomato, diced
- 2 medium ~big Yukon gold potatoes, peeled and cut into quarters
- ½ cup water
- 1 tablespoon dry tamarind soaked in ½ cup water and pulp extracted
- ½ tablespoon brown sugar
- 1/3 cup coconut milk powder dissolved in ½ cup water
Steps to making the Chicken Curry-
- Wash and pat dry the chicken drumsticks and prick them with a fork. Rub with the turmeric, oil and salt and set aside
- Grind together all the ingredients above from coriander leaves to the peppercorns and rub this paste all over the chicken too.
- Start the slow cooker on high. In a pan, heat oil on the stove top, add the chopped onion and saute it for a minute. Shut off the heat and transfer the onion with the oil to the slow cooker. Add the tomatoes on top.Add the chicken with all its marinade and the potatoes. Add ½ cup water. Cover and let the chicken cook on high for 2 hours or on low for about 5 hours. Remove lid, add the tamarind pulp with the soaking liquid and the brown sugar. Cover and let it cook for another hour on low.
- Remove lid, add the coconut milk, stir and adjust the salt if needed.
- Serve with the figure friendly and nutritious Dal Methi Paratha and the Bejeweled Basmati Rice.
Have a great weekend everyone!