Easy Indian Curry
How to make curry in a slow cooker (crock pot) for a comforting weeknight dinner.
A tasty Indian-style dish made with just a few ingredients and using shop-bought jar sauce as the curry base.
*Updated November 2024
Cooking doesn't get any easier than this. This, my friends, is the cheat's way of making a delicious easy chicken curry.
No fuss, no expensive spices and there's no time-consuming curry base sauce to make, this is the easiest recipe you'll ever make!
It's better than takeaway from your nearest curry house.
This curry is one of my favourite cheap meals to make. Ideal for anyone who doesn't want a cupboard full of spices and doesn't have time to cook.
Cheats curry sauce base
- Chicken breast
- Jalfrezi jar curry sauce - Tesco or Asda's own brand
- Onion
- Red and green peppers
- Chilli pepper
- Fresh tomato
Recipe Top Tips - Please read before making!
You can make this even more straightforward by just dumping the jar of sauce and the chicken into the slow cooker and leaving it at that.
But adding the rest of the ingredients will make it extra delicious!
Although Tesco's or Asda's jars of Jalfrezi sauce are (in my opinion) excellent, they are made all the nicer and tastier by adding a few extra ingredients.
We're not fans of Sainsbury's curry sauce jars as we both find them too salty - just saying!
Of course, other brands are available, so just use one you like. 😉
I use the Morphy Richards Easy Time slow cooker, it's excellent as you can use the removable cooking pot on the stovetop which saves on both mess and washing up.
For this recipe, you will need the 3.5L size slow cooker, although it is available in a larger family-sized 6.5L which is fantastic if you're into batch cooking.
Just remember, whatever size you use, you have to fill it halfway otherwise the cooking times will be totally different.
Food cooked in a slow cooker tends to need thickening since the moisture can't escape.
I use McDougalls Instant Thickening Granules they are excellent and never have any lumps.
But you can dissolve some cornflour in a tiny amount of water and stir it through.
For a milder curry
You can make this curry as mild or as hot as you want. Leave out the chilli and use a milder jar curry sauce such as Korma or Chicken Tikka Masala.
For a hotter curry
We like spicy curry, so I add 2 teaspoons of chilli powder to this recipe. I also leave the seeds in the chilli.
I then use Patak's Madras spice paste rather than Jalfrezi because it adds more heat.
What to serve with curry
Boiled or steamed basmati or long grain rice - I love my rice cooker (or from a microwave pouch if you're in a real hurry!
Naan bread - we love this peshwari naan bread recipe
Poppadoms
Mango chutney
Raita
Samosas
Onion bhajis 😋
More slow cooker curry recipes
If you want to make an Indian curry that involves making a curry sauce base, you like this spicy Gordon Ramsay Curry Recipe.
Or how about this Slow Cooker Thai Red Curry. 😋
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Slow Cooker Chicken Curry
Ingredients
- 1 tablespoon vegetable oil - if you are going to seal the chicken first
- 4 skinless chicken fillets - cubed
- 1½ tablespoons Patak's Jalfrezi spice paste
- 2 x 500g jars of jalfrezi curry sauce - Tesco or your favourite brand
- 1 large onion - peeled and cut into small dice
- 1 red bell pepper - sliced
- ½ a green bell pepper -sliced
- 1 red chilli pepper - top and tailed and chopped very small (remove seeds for less heat)
- 2 fresh tomatoes - quartered
Instructions
- Heat the oil in a pan to seal the chicken, just so it turns white all over then stir in the Patak's spice paste.
- See notes first: add the chicken to the slow cooker with the rest of the ingredients except the tomatoes; they go in 30 minutes before the end of cooking.
- Cook on high for 3-4 hours, medium for 5 hours, or low for 6 hours.
- Add the tomatoes 30 minutes before the end of cooking - if you add them at the beginning, they will turn to mush.
Notes
Mild Chicken Curry
You can make this curry as mild or as hot as you like. Leave out the chilli and use a milder curry sauce such as Korma.
Hot Chicken Curry
We like spicy curry so I added 2 teaspoons of chilli powder to this recipe and left the seeds in the chilli. I then use Patak's madras spice paste rather than jalfrezi as it's hotter.
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Jan