This slow cooker chicken curry recipe calls for chickpeas and is chock full of Indian flavor.
I love to make a wide variety of foods from all over the world. I'm always experimenting with new flavors and mostly get inspiration from restaurants that I eat at.
I just started eating curry over the past decade and enjoy it very much. My husband isn't a big fan, although by slowly introducing him to dishes like Beef and Asparagus Curry, he has begun to enjoy the flavors of India as well.
Are you a fan of curry? I love the depth of flavor it has, but cooking it at home definitely meant some trial and error before getting it just right for our tastebuds.
Over the past few years, I have tried a few curry slow cooker recipes. Each turned out quite bitter. This time I decided to cut the curry powder during the majority of the cooking time. I wanted just a tiny bit of curry powder to cook all day in the slow cooker.
By adding in the majority of the curry powder just before you’re ready to serve, it cuts out the bitterness that can form over hours of cooking on low. This might not be a traditional method of cooking curry, but it works for us! Experimenting in the kitchen helps you decide what you like while still trying flavors from around the world.
This Slow Cooker Curry Chicken & Chickpeas can feed an army and freezes well. We like to portion it into individual containers to reheat for lunches throughout the week. And on busy weeknights, it has been a lifesaver to have a prepped meal in the freezer.
Serve it up with yogurt raita and naan for an Indian feast!
NOTE: If you’re looking for a vegetarian curry dish (not cooked in a slow cooker but cooked on the stove top) I'd highly suggest my Chickpea Curry.
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