Slow Cooker Creamy Chicken with Curry and Mint

Chicken is slowly cooked in a blend of spices, cumin, coriander and garlic, and then a nutty mixture of cashews and sour cream are added for a touch of creaminess.  A refreshing mixture of lime, cilantro, chilies and mint are pulsed into a paste and stirred in at the end for a bit of tangy spice.

Slow Cooker Creamy Chicken with Curry Mint

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Serves: 6 Total Time: 2 hours and 20 minutes


  • 4 teaspoons extra virgin olive oil
  • 1 red onion, very finely diced
  • 1 tablespoon fresh ginger paste
  • 4 cloves garlic, pressed
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 large tomato, diced
  • 2 pounds boneless chicken, cut into small pieces
  • 1/3 cup sour cream
  • 1/2 cup cashew nuts
  • 3/4 cup loosely packed mint leaves
  • 1 large lime, halved
  • 2 tablespoons chopped cilantro
  • 3 green chiles, coarsely chopped



In a large non-stick skillet or pan heat the oil on medium heat for about 1 minute. Add in the onions and sauté well for 4 minutes, stirring occasionally until the onions soften, wilt and begin the turn golden at the edges.


Add in the ginger paste and the garlic and cook for another 2 minutes.


Add in the cumin and coriander powders and mix well.


Place the entire mixture in a slow cooker, add in the salt, sugar and the tomato and turn the setting on a high.


Let this cook undisturbed for 1 hour on high and add in the chicken and cook for another 45 minutes, until the mixture is bubbly and cooking briskly.


Place the sour cream and cashews in a blender and grind until smooth. Then, stir into the chicken and let it simmer for 15 to 20 minutes.


Place the mint in a blender, squeeze in the lime juice and add the cilantro and green chilies and grind to a paste.


At this point, the chicken should be soft and the gravy should be a light creamy texture.


Turn off the slow cooker and stir in the herb sauce and mix well.


Let rest for 20 minutes before serving.

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