Slow Cooker Chicken Curry - The Easiest EVER recipe! (2024)

FAQs

How do you keep curry from getting watery in a slow cooker? ›

okay, secondly, you can put a tea towel under the lid. that will capture some of the moisture, it stops it circulating in the slow cooker. and then thirdly, you can use a corn flour slurry, so into a bowl, a little bit of corn flour, cold water, mix it with your finger, pour it in, stir it. you're done.

This easy to make beef curry uses a jar of curry sauce and is cooked in the slow cooker. Just pop the ingredients in the slow cooker, switch on and leave to cook slowly.

While you can add raw chicken to the curry to cook in the sauce, we recommend browning the chicken as per the recipe. This helps to seal in the juices and ensure lovely tender meat, plus it adds a little caramelisation and extra depth of flavour to the curry.

I am often asked if you can put coconut milk in a crockpot—the answer is yes, but not until the end of the recipe. I repeat, do not add coconut milk to a slow cooker right at the beginning; it will curdle as the recipe cooks.

The chances are you can rescue your bitter curry by: Add equal parts sugar and salt, a teaspoon at a time, mixing well between each pair of additions and tasting until the curry is no longer bitter. Sugar and salt help to reduce bitterness. You can use any sweetener or salt you like.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Take the lid off

Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)

Yes, you can put raw chicken in a slow cooker! Slow cookers and Crock-Pots are designed to cook raw meats. The direct heat from the pot, lengthy cooking time and steam created from the tightly covered container destroys bacteria, making slow cooking safe. You can put frozen chicken in a slow cooker, too!

Another natural thickening agent for curry is potatoes or other root vegetables like carrots or parsnips. These vegetables release starches as they cook, which will help thicken the sauce. Simply chop them into small pieces and add them to the slow cooker at the beginning of the cooking time.

So if you want chicken soft in the curry you need to add the chicken pieces when your masala is already fried and ready. Cook for few mins and you will see the meat get hard gradually. Mainly take 7 mins on a medium 🔥 of fire. If you have roasted it in the oven before adding will cook a little earlier.

Why is my chicken curry not tasty? ›

The answer is definitely a lack of salt. Particularly if you're new to cooking or new to cooking dishes like curries and stews, you might not be accustomed to the amount of salt you need to add to your food to bring out the flavor of the dish.

Cooking chicken can be tricky, as overcooking it can cause it to become tough and dry.

While slow cooker recipes are designed to cook for extended periods of time, they can still become overcooked if left on the wrong setting for too long. In general, it's best to stick to the indicated cook time on the recipe you're following.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

I have often found that it splits, even if the cooking temperature is low. The result still tastes lovely, but it doesn't look very appealing. The key is the use of chemical emulsifiers and stabilisers in the brand of coconut milk you buy such as guar gum; emulsifiers bind and stabilise so splitting does not occur.

5) Adding Cornstarch Slurry

A cornstarch slurry is a mixture of a cold liquid with cornstarch. It is used as a thickening agent, and is particularly common in Asian sauces. As a rule of thumb, dissolve 2 parts cold water and 1 part cornstarch. Add the slurry to your sauce as it simmers in the slow cooker.

Prop the lid up for evaporation.

While your dinner cooks, prop the lid open a bit so that moisture can escape and thicken the stew naturally without extending the cooking time too much. Skewers or chopsticks between the lid and the crock of the slow cooker work well for this.

Add nuts to the curry sauce to thicken it. This gives you a thicker texture and boosts the nutritional value. Depending on the curry sauce you're making and your personal preferences, puree a handful of unsalted raw cashews, almonds, or peanuts. You can also use 1 to 2 tablespoons of smooth cashew butter.

Cook the curry for a longer time: This will allow the excess water to evaporate, leaving a thicker and more concentrated curry. Use a smaller pot: A smaller pot will have a larger surface area relative to the volume of the curry, which will allow more of the water to evaporate as the curry cooks.