Slow Cooker Chicken Madras Recipe

Slow Cooker Chicken Madras and Madras Curry Paste
Submitted By: Taz

Slow Cooker Chicken Madras


3 lbs Boneless/Skinless Chicken (Murgh)* - cut into 1 ½ - 2 inch 'cubes'
2 Tbs Oil - can use olive, grapeseed, canola, vegetable, or safflower oil
2 Medium Red Onions (Pyaz) - small diced
5 cloves Fresh Garlic (Leh-sun) - minced
1 inch piece Fresh Ginger (Adrak) - minced
2 Large Fresh Red Chiles (Lal Mirch)** - seeded and small chopped
1 (29 oz) Can Tomato Purée (Tamatar)
¾ Cup Low Sodium Chicken Stock - can substitute vegetable stock or water if desired
¾ Cup Unsweetened Coconut Milk (Nariyal ka Doodh)
3 Tbs Madras Curry Paste - recipe follows
3 tsp Garam Masala
2 tsp Red Chile Powder (Lal Mirchi)
1 tsp Cumin Powder (Jeera Podi)
1 tsp Coriander Powder (Dhania Podi)
1 tsp Turmeric Powder (Haldi)
1 ½ Kosher Salt (Namak) + to taste
Juice of 1 Lemon (Nimbu Ras)

  1. Turn large (5-7 quart) slow cooker (Crock-pot®) to high and allow to heat
  2. Heat oil in a large skillet over medium heat until shimmering - Once oil is hot, add onion and sauté until just browned (apx 5-6 minutes) - Reduce heat to medium-low and add the garlic, ginger, and red chiles - Continue to sauté for 2 minutes
  3. Add the madras curry paste, garam masala, red chile powder, cumin powder, coriander powder, and turmeric powder - Continue to sauté (stirring constantly) for another 2-3 minutes
  4. Add the tomato purée to the pan to deglaze - Bring to a simmer gently scraping the bottom with a wooden spoon or rubber/silicone spatula to release the 'fond' - Transfer to the preheated slow cooker
  5. Add chicken stock and coconut milk to the slow cooker and stir to combine
  6. Add the chicken making sure that it is fully submerged
  7. Cover and allow to cook on low 6-8 hours (High for 3-4) until chicken is cooked through and tender - Stir once or twice during cooking after first hour
  8. Add lemon juice - Adjust seasoning
  9. Serve hot with basmati rice, chapatti or naan, raita or plain yogurt, or part of any Indian meal
  * Can use breast or thigh meat
** Can use Cayenne Peppers, Red Jalapeños, or any fresh red chiles you choose

Madras Curry Paste


10-12 Dried Curry Leaves (Kaddi Patta)
5 cloves Fresh Garlic (Leh-sun) - crushed
1 ½ inch piece Fresh Ginger (Adrak) - rough chopped
2 Large Fresh Red Chiles (Lal Mirch)* - stems removed and rough chopped
4 Tbs Coriander Seed (Dhania Saabut)
2 Tbs Cumin Seed (Jeera)
2 tsp Black Mustard Seed (Rai)
2 tsp Turmeric Powder (Haldi)
2 tsp Kashmiri Chile Powder -OR- Paprika (Kashmiri/Deghi Mirch)
1 tsp Black Peppercorns (Kali Mirch)
2 Tbs Oil - can use grape seed, canola. vegetable, or safflower oil
3 Tbs Cider Vinegar (Jamun Sirka)

* I use cayenne peppers for this but you could use red jalapeños, piquillo chiles, fresno peppers, or any combination of fresh red chiles that you choose (should equal apx 4 - 5 oz) - You can substitute 2-3 tsp of Red Chile Powder (Lal Mirchi) mixed with little water to make a paste before adding and adjust finished consistency as needed

  1. Place a medium dry skillet over medium-low heat
  2. Add coriander seed, cumin seed, mustard seed, and peppercorns to the skillet and dry roast (continuously stirring) until very fragrant (apx1-2 minutes)
  3. Remove from heat and allow to cool to room temperature
  4. Once cool, place the roasted spices in a mortar and pestle, spice mill, or clean coffee grinder and grind into a fine powder
  5. Transfer the spice powder to the work bowl of a small food processor or blender along with the remaining ingredients (minus vinegar) and pulse a few times until the wet ingredients are well blended - Continue to pulse adding vinegar 1 Tbs at a time until a thick paste is formed (think tomato paste) - Purée until smooth
  6. Use immediately or store in an airtight container in refrigerator for up to one month - frozen for up to 3 months
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