Ingredients
- 1 large onion, cut into wedges
- 3 large skinless, boneless chicken breasts, chopped
- ¼ cup butter, cut into chunks
- 5 cloves garlic, chopped
- 4 carrots, peeled and sliced
- 5 potatoes, peeled and cubed
- 1 head cauliflower, separated into florets
- 4 ½ tablespoons curry powder
- 2 tablespoons ground turmeric
- 1 tablespoon red chile flakes, or to taste
- ½ tablespoon ground ginger
- salt and ground black pepper to taste
- 4 cups chicken stock, or as needed
- 4 tablespoons all-purpose flour, or as needed
Reasons You'll Love It
Perfect for busy days because it cooks slowly and fills your home with warm, inviting aromas. The flavors deepen over time, making each bite rich and comforting. It’s a great way to enjoy a hearty meal without much hands-on effort.
Helpful Chef Tips
- Use boneless, skinless chicken thighs for juicier and more tender meat.
- Add vegetables like potatoes or carrots early to let them soften and absorb the curry flavors.
- Stir halfway through cooking to ensure the sauce is well mixed and the spices are evenly distributed.
- Add vegetables like potatoes or carrots early to let them soften and absorb the curry flavors.
- Stir halfway through cooking to ensure the sauce is well mixed and the spices are evenly distributed.
Directions
Layer the onion, chicken, butter, garlic, carrots, potatoes, and cauliflower right into the slow cooker. Sprinkle the curry powder, turmeric, chili flakes, ginger, salt, and pepper over everything. Pour in enough chicken stock to almost cover the ingredients. Set the slow cooker to Low and let it cook for about 8 hours. If you’re around, give it a gentle stir every now and then. When it’s done, mix the flour into the pot and let it simmer for another 10 to 15 minutes until the sauce thickens up nicely.
Serving Ideas To Try
Serve with steamed basmati rice or warm naan bread to soak up the flavorful sauce. A side of fresh cucumber raita or a simple green salad can add a refreshing contrast to the rich curry.
Storing Food Safely
Allow the curry to cool completely before transferring to airtight containers. It keeps well in the fridge for up to four days and freezes nicely for up to three months. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed.
