A delicious recipe that’s simple to make in your slow cooker or crockpot is this Southern Indian Chicken Curry, made with chicken legs, spices, ginger, onions, and coconut milk. This satisfying Southern Indian Chicken Curry dish works great for dinner, takes around 6¼ hours to prepare, and serves 4 people.

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Recipe Ingredients

• 2 tbsp of Madras curry powder
• 4 chicken legs
• 3 tbsp of coconut oil or rice bran oil
• 1 tsp of ground fennel
• 1 tsp of brown mustard seeds
• 4 tbsp of fresh or dried curry leaves
• 2 small onions, halved and thinly sliced
• 2 garlic cloves, minced
• 1 tbsp of finely grated ginger
• 1 cup (90 g) of desiccated coconut
• 2 tomatoes, coarsely chopped
• 270 ml (9½ fl oz) tin of coconut milk
• Crispy fried shallots, coconut cream, and basmati rice, for serving

How To Make Slow Cooker Southern Indian Chicken Curry

1. Coat the Chicken: Rub the Madras curry powder and a pinch of salt all over the chicken legs. Set them aside to let the flavors soak in while you prep the rest.
2. Prepare the Curry Base: Heat 1½ tablespoons of the oil in a large frying pan over medium heat. Add the fennel, mustard seeds, curry leaves, onions, garlic, ginger, and desiccated coconut. Cook everything for about 6 to 8 minutes, stirring frequently. You’ll want the onions to be soft and the coconut to be toasted but not burnt.
3. Add Tomatoes and Coconut Milk: Stir in the chopped tomatoes and coconut milk once the onions and spices are soft and fragrant. Let this mixture cook for another minute, then carefully transfer it to your slow cooker.
4. Sear the Chicken: Heat the remaining oil over medium heat in the same frying pan. Sear the chicken legs for about 3 minutes on each side until they are lightly golden. Transfer the chicken to the slow cooker, placing them skin-side up.
5. Slow Cook: Mix the chicken gently with the curry base in the slow cooker. Cover and cook on low for 6 hours. By the end, the chicken will be super tender and packed with flavor.
6. Serve and Enjoy: Serve the curry with crispy fried shallots, a drizzle of coconut cream, and a side of basmati rice. Make sure everything is warm and ready to dig into!

Recipe Tips

• Add some extra heat: If you like it spicy, toss in a chopped green chili or two when cooking the onions. It gives the curry a nice kick without overwhelming the other flavors.
• Make it vegetarian: Swap the chicken for chickpeas or firm tofu. Just cook the chickpeas or tofu until they’re lightly browned before adding them to the slow cooker.
• Use fresh curry leaves: Fresh curry leaves give a more intense flavor than dried ones. If you can find them, I recommend using fresh for a bolder, authentic taste.
• Enhance the flavor: For a deeper, richer flavor, toast your Madras curry powder in a dry pan for a couple of minutes before rubbing it onto the chicken.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Malaysian Chicken Curry In Slow Cooker
• Bored of Lunch Butter Chicken Curry Slow Cooker
• Slow Cooker Boneless Chicken Thighs Curry