Slow Cooker Chicken Curry with Yukon Gold Potatoes

Tender, ‘falling off the bone chicken’, in an aromatic coconut curry!

#Authentic #Indian #curry made in a #slow cooker for that unparalleled taste! Recipe with#turmeric,#ginger, #coconut milk and #yukon gold #potatoes is perfect for #fall
Slow Cooker Chicken Curry with Yukon Gold Potatoes

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 !

#Authentic #Indian #curry made in a #slow cooker for that unparalleled taste! Recipe with#turmeric,#ginger#aromatics and #spices, #coconut milk and #yukon gold #potatoes is perfect for #fall
Step 1- Chicken marinated with a mixture of turmeric powder, salt and oil

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.

#Authentic #Indian #curry made in a #slow cooker for that unparalleled taste! Recipe with#turmeric,#ginger#aromatics and #spices, #coconut milk and #yukon gold #potatoes is perfect for #fall
Lining up my ingredients.

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.

#Authentic #Indian #curry made in a #slow cooker for that unparalleled taste! Recipe with#turmeric,#ginger#aromatics and #spices, #coconut milk and #yukon gold #potatoes is perfect for #fall
Step 2

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.

#Authentic #Indian #curry made in a #slow cooker for that unparalleled taste! Recipe with#turmeric,#ginger#aromatics and #spices, #coconut milk and #yukon gold #potatoes is perfect for #fall
Step 3
#Authentic #Indian #curry made in a #slow cooker for that unparalleled taste! Recipe with#turmeric,#ginger#aromatics and #spices, #coconut milk and #yukon gold #potatoes is perfect for #fall
Chicken and potatoes in!

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!

#Authentic #Indian #curry made in a #slow cooker for that unparalleled taste! Recipe with#turmeric,#ginger#aromatics and #spices, #coconut milk and #yukon gold #potatoes is perfect for #fall
Authentic tasting Chicken Curry with Yukon Gold Potatoes is ready!
  • Servings: ”4″
  • Difficulty: ”easy”
  • Print

Slow Cooker Chicken Curry with Yukon Gold Potatoes

Ingredients-

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

Other ingredients

  • 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-

  1. Wash and pat dry the chicken drumsticks and prick them with a fork. Rub with the turmeric, oil and salt and set aside
  2. Grind together all the ingredients above from coriander leaves to the peppercorns and rub this paste all over the chicken too.
  3. 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.
  4. Remove lid, add the coconut milk, stir and adjust the salt if needed.
  5. Serve with the figure friendly and nutritious Dal Methi Paratha and the Bejeweled Basmati Rice.

Enjoy!

Have a great weekend everyone!

Love,

Sandhya

38 thoughts on “Slow Cooker Chicken Curry with Yukon Gold Potatoes”

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    1. Great minds think alike, Indu:)
      This curry becomes even more flavorful with the slow cooking.
      I hope that you are feeling better and that the gluten free, dairy free diet is helping.

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      1. ha ha. yeah now I need to try this soon. Unfortunately trying to be also meat free for sometime. I have been on this diet for a month now …don’t see any difference as of now. Hopefully something works…I am tired of the pain! 😦 thx for asking!

        Liked by 1 person

      2. Hope you feel better soon. The trial and error can be so frustrating, right?
        BTW, I also make the same curry with just potatoes and no chicken too.
        Sending you best wishes to get rid of the pain.

        Liked by 1 person

  7. What a lovely looking chicken curry Sandhya. My, you’ve been busy in your kitchen these days huh? Do you know I’ve never cooked a curry in my slow cooker, but I definitely have to change that based on your results. Yes, I’d say the onions and everything should be done separately as it would take time for the onions to soften etc. I’m bookmarking this and trying it out, will let you know how it turns out. I use my slow cooker pretty often in the winter, so another great chicken recipe to try out. Not sure I’ve used poppy seeds in my curries, what does it do?

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    1. Thank you Loretta.I had not used my slow cooker in a long time. So I thought I will experiment with this curry that I like so much. I chose bone in chicken for the slow cooking.The poppy seeds lend a little nutty taste and also helps thicken the gravy a bit.
      I look forward to hearing how you like this curry!

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  10. This really does sound good Sandhya, I don’t own a slow cooker, have been wanting to get one it really is convenient. Love the curry it sounds so flavorful, you layer the flavors and that’s key. Saved this recipe to try soon.

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    1. Thanks Suzanne. I got a huge slow cooker a while back to make chilli for a party and had not used it for quite some time:) I like the flavor of slow cooked meat and poultry. So tried this recipe. The curry is one of my favorites and was happy that it tasted awesome made in the slow cooker . I also liked how the slow cooking helped the potatoes hold up their shape even when they were cooked soft…..something magical with slow cooking, I guess;)

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      2. Suzanne, I was surprised by the same thing. I made Kandamool, the vegetable stew on my blog, in the slow cooker and all the root veggies held their shape in that recipe too- all well cooked without turning to mush! Your newer one may have even better features.

        Liked by 1 person

    1. Thank you so much Namu! I was just chatting with your mom a few minutes ago.
      I am thrilled that you are following my blog because now I can follow yours. I look forward to reading your amazing articles!

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    1. Priya, which recipe of Shankarpali are you using? The traditional ones are loaded with ghee in the dough and then fried in ghee many times, so they smell of ghee.
      Please let me know and I will try my best to help

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  16. I like how the chicken curry looks moist, savory and spicy. The green onions, corisnder, cilantro and tamarind sound scrumptious, Sandhya. I like Yukon gold potatoes. They soften and seem moister than baking potatoes. Hope you have a lovely rest of the week. 🙂

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