Slow cooker madras chicken curry

    6 hours 20 min

    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.

    98 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 dessertspoon butter
    • 2 small onions, roughly chopped
    • 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)

    Prep:20min  ›  Cook:6hr  ›  Ready in:6hr20min 

    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.


    Serve with naan bread and basmati rice. Scrummy!

    Passata substitute

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

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