Slow Cooker Madras Chicken Curry

Slow Cooker Madras Chicken Curry


Be the first to make this!

This is a rich tomatoey curry, with a lot of taste and a proper kick. The recipe has evolved over time and has become a real favourite in my family. I cook it in advance and freeze it in foil takeaway trays. You can add more yoghurt and reduce the tandoori masala powder if you prefer a milder curry.


Serves: 4 

  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 small onions, roughly diced
  • 1 clove garlic, minced
  • 4 chicken breasts, cut into bite sized pieces
  • 1 tablespoon madras paste
  • 2 teaspoons madras powder
  • 1 teaspoon tandoori masala powder
  • 1 teaspoon garam masala
  • 150g tomato puree
  • 500g tomato passata
  • 100ml water
  • 200g plain yoghurt
  • salt, to taste (optional)

Preparation:20min  ›  Cook:6hours  ›  Ready in:6hours20min 

  1. Preheat the slow cooker to High setting.
  2. Heat the oil and butter in a frying pan over a medium heat and fry the onions for about 5 minutes until softened.
  3. Add the garlic and the chicken and continue to cook for a further 5 minutes until the chicken pieces are no longer pink. Stir in the madras paste, madras powder, tandoori masala, garam masala and the tomato puree. Add the passata and water, give a good stir then transfer everything to the slow cooker. Stir in the yoghurt and season to taste.
  4. Cook on high for 4 to 6 hours, or on low for 6 to 8 hours, or until the sauce is reduced to your preferred consistency.

Passata Substitute

Instead of the passata, you could use a tin of chopped tomatoes.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate