Slow Cooker Creamy Chicken and Mint Curry
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 thing once you have given it a shot. This is a catch all recipe and I sometime add basil with the cilantro to keep it interesting. —Rinku Bhattacharya /Spice Chronicles
Food52 Review: 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 off – 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). Then, it bubbles away in the slow cooker while you work on the other components. Next you prepare the cashew cream – make extra because you will be eating a few spoonfuls as – ahem – testers. It’s amazing. That and the chicken go into your cauldron of goodness while you work on the herbs. Finally, a smart finish to the dish – turn off the heat and stir in the herb paste – this keeps it bright and fresh, adding the final perfect note to the creamy stew. —aargersi
Serves 6
- 4 teaspoons extra virgin olive oil
- 1 red onion, very finely diced
- 1 tablespoon fresh ginger paste
- 4 pods garlic, pressed
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 large tomato, diced
- 2 pounds boneless chicken, cut into small pieces
- 1/3 cup low fat sour cream
- 1/2 cup cashew nuts
- 3/4 cup loosely packed mint leaves
- 1 large lime, halved
- 2 tablespoons chopped cilantro
- 3 green chiles, coarsely chopped
- In a large non-stick 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.
- Add in the ginger paste and the garlic and cook for another 2 minutes.
- Add in the cumin and coriander powders and mix well.
- Place the entire mixture in a slow cooker, add in the salt, sugar and the tomato and turn the setting on a high.
- Let this cook undisturbed for 1 hour on high and add in the chicken and cook for another 45 minutes, until the mixture is bubbly and cooking briskly.
- Place the sour cream and cashews in a blender and grind until smooth. Then, stir into the chicken and let it simmer for 15 to 20 minutes.
- Place the mint in a blender, squeeze in the lime juice and add the cilantro and green chilies and grind to a paste.
- At this point, the chicken should be soft and the gravy should be a light creamy texture.
- Turn off the slow cooker and stir in the herb sauce and mix well. Let rest for 20 minutes before serving.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Mint
over 1 year ago SarahLloyd
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.
almost 2 years ago hilary
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.
over 3 years ago Rinku Bhattacharya /Spice Chronicles
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.
over 3 years ago Nikki Pryn
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?
over 3 years ago aargersi
Abbie is a trusted source on General Cooking.
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 ...
about 4 years ago Trixie76ie
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!
about 4 years ago Shalini
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!
about 4 years ago aargersi
Abbie is a trusted source on General Cooking.
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!!!
about 4 years ago bachslunchbox
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!
about 4 years ago sexyLAMBCHOPx
sexyLAMBCHOPx is a trusted home cook.
Love a slow cooker recipe!