Slow Cooker

Slow-Cooker Creamy Chicken & Mint Curry

by:
July  1, 2012
4.4 Stars
Slow-Cooker Creamy Chicken & Mint Curry
Photo by James Ransom
Author Notes

When the mercury rises, I turn to my slow cooker. The trick to getting effective results when cooking a curry in a slow cooker is a little bit of supervision, rather than a fix-and-forget approach. This recipe is comforting and a crowd pleaser; tell me what you think once you have given it a shot. This is a catchall recipe, and I sometime add basil with the cilantro to keep it interesting. —Rinku Bhattacharya /Spice Chronicles

Test Kitchen Notes

Creativecooks’ dish is a study of delicious anticipation. Each component adds another layer of flavor and drool-inspiring aroma to the kitchen as you prepare it. First, onion, ginger, garlic and warm spices all get cozy and toasty together. That alone could be mixed with rice and lentils and made into a meal (think mujadarra). But then, it bubbles away in the slow-cooker while you work on the other components, like the cashew cream (make extra because you will be eating a few spoonfuls as—ahem—testers. It’s amazing.) The cashew cream and the chicken go into your cauldron of goodness while you work on the herbs. A smart finish to the dish—do turn off the heat before stirring in the herb paste—this keeps the dish bright and fresh, adding the final perfect note to the creamy stew. —aargersi

  • Prep time 10 minutes
  • Cook time 3 hours 10 minutes
  • Serves 6
Ingredients
  • 4 teaspoons extra-virgin olive oil
  • 1 red onion, very finely diced
  • 1 tablespoon fresh ginger, grated
  • 4 garlic cloves, pressed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 large tomato, diced
  • 2 pounds boneless chicken thighs or breasts, cut into small pieces
  • 1/3 cup low-fat sour cream
  • 1/2 cup raw cashews
  • 3/4 cup loosely packed mint leaves
  • 1 large lime, halved
  • 2 tablespoons chopped cilantro
  • 3 green chiles, coarsely chopped
In This Recipe
Directions
  1. In a large nonstick skillet or pan heat the oil on medium heat for about 1 minute. Add in the onions and sauté well for 4 minutes, stirring occasionally until the onions soften, wilt and begin the turn golden at the edges.
  2. Add in the ginger paste and the garlic and cook for another 2 minutes.
  3. Add in the cumin and coriander powders and mix well.
  4. Place the entire mixture in a slow cooker, add in the salt, sugar and the tomato and turn the setting on a high.
  5. Let this cook undisturbed for 1 hour on high and add in the chicken and cook for another hour, until the mixture is bubbly and cooking briskly.
  6. Place the sour cream and cashews in a blender and grind until smooth. Then, stir into the chicken and let it simmer for 30 minutes.
  7. Place the mint in a blender, squeeze in the lime juice and add the cilantro and green chilies and grind to a paste.
  8. At this point, the chicken should be soft and the gravy should be a light creamy texture.
  9. Turn off the slow cooker and stir in the herb sauce and mix well. Let rest for 20 minutes before serving.
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  • Rinku Bhattacharya /Spice Chronicles
    Rinku Bhattacharya /Spice Chronicles
  • Nikki Pryn
    Nikki Pryn
  • Shalini
    Shalini
  • aargersi
    aargersi
  • sexyLAMBCHOPx
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13 Reviews

brushjl
brushjl February 19, 2022
Yes, agree great tasting curry and interesting technique. I didn't change a thing.
 
Suzanne B.
Suzanne B. May 12, 2019
can you use cocnut milk instead of the sour cream?
 
sohoeast
sohoeast October 13, 2018
Just made this tonight for dinner and it was perfect!
So many wonderful flavors, served it over basmati rice...yum...will absolutely make this again.
 
SarahLloyd
SarahLloyd January 19, 2015
This is a delicious recipe. I also added some chicken broth to the vegetables for the first round in the slow cooker. I love the lime and cashew flavor. I served this on top of quinoa and only one pepper since there were kids who were eating with us. A hit all around.
 
hilary
hilary October 14, 2014
A success! Delicious. I only used 1 chili, worried that my toddlers might think it was two spicy. I could have used 2 and been safe.
 
Author Comment
Rinku B.
Rinku B. March 19, 2013
Actually no, it does not need more liquid in my slow cooker, the tomato and the chicken juices are enough. If you want to add a little water that is fine but keep it to 1/2 cup.
 
Nikki P.
Nikki P. March 19, 2013
Am making this right now but do I add any extra fluid as the sour cream barely covers the bottom of the slow cooker, not sure the chicken will cook! Any advice anyone?
 
aargersi
aargersi March 19, 2013
I would probably add a little low salt broth or water ... also my slow cookers high settine is nuclear - so keep an eye on it ...
 
Trixie76ie
Trixie76ie August 14, 2012
This was my life saver last weekend! I made it for our cousin reunion pot-luck, so doubled the recipe. It was SO nice to be able to sit and visit with periodic trips to the crockpot. With such a hot weekend, it was nice not to slave over a BBQ or oven. My aunty made cuban beans and rice that went perfectly. I was so pleased with all the complements, too. Such a good dish!! Thank you for posting this recipe, Creativecook!
 
Shalini
Shalini July 23, 2012
Congratulations Creative Cook! We don't have a slow cooker but I would love to try this recipe out, especially after Aargersi's beautiful description of making this!
 
aargersi
aargersi July 19, 2012
I am so glad to see this on the CPs - we absolutely loved it and that pistachio cream is a wonder in its own right!!!
 
bachslunchbox
bachslunchbox July 13, 2012
Delicious - a wonderful, lighter hot weather curry. A hit with my gluten-free friend and my spicy-loving husband - this curry starts out mild on the tongue and has a nice medium kick a couple of moments later. I omitted the cashews due to an allergy, used 1 cup plus tinned tomatoes, and forgot the lime juice (!) which I will add back in the leftovers. Thank you, creatice cook!
 
sexyLAMBCHOPx
sexyLAMBCHOPx July 1, 2012
Love a slow cooker recipe!