Directions
Option 1 (brown town)
1Pre brown onion, ginger and garlic with all the spices until fragrant. Add chicken until brown but not cooked. Add to slow cooker with your choice of liquid component and mix well.
Option 2 (curry in a hurry - no browning required)
1Mix all the spices and onion, ginger and garlic in a warmed slow cooker and coat drumsticks. Add liquid component and stir to combine.
2
3Cook on low for 6 hours or until chicken is cooked but not overcooked (times may vary).
4Serve on basmati with a raita or yogurt.
5Can also be served with naan and a vegetable dish.
Submitted by Charly Leather
4 Reviews
Katy shane
August 2, 2018
I love this quite mild. So will put more chilli. Next time. – I. Changed a few. Little things based on the comments above
– I used 1.5 kg. Chicken thighs. Not legs
– I used only 1,5 cups of liquid not 2
– I added 2 tea spoons of gara Masala
Very authentic taste
Katy shane
August 1, 2018
Love. This !!! The only thing I did a little different:
I added a 2 tsp of gara Marsala
I used 1.5 chicken thighs instead of. Drumsticks
I used 1.5 cups of liquid. Not 2 cups based on the. Comment above ..
My slow cooker took 3.5 to 4 hours on high
Love it !!! Thank you
Darren Comley
July 28, 2017
I found the flavour of this meal to be great. I us.ed 6 chilli’s with seeds cos I like it hot. the dish needed work at the end to debone the drumsticks and seriously thicken with cornflour. I didn’t have it for tea as planned but it will be great in pies. Next time I will use boneless thighs and be prepared for thickening
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C.S
February 16, 2020
I find using chicken on the bone intensifies the flavours and serving it on the bone is what is what my aunty would do. I used enough water to cover the chicken pieces this time and fried the onions and spices before slow cooking to release the essential oils. Incredible flavour! I wouldn’t recommend using corn flour to thicken as it’s not traditional, but I can see how it can be done for pies..yum! If you prefer thicker gravy, add more diced onions (or less water!) or use yogurt instead of vinegar. The slightly ‘soupy’ consistency is normal for slow cooking a curry. I used brown vinegar instead of apple cider vinegar this time. Served over hot basmati rice with cucumbers and raw sliced onions and mango pickle.