Slow Cooker Chicken Pasanda Curry
It seems to have got cold again so this tasty slow cooker chicken curry was perfect to warm us up in the evening after a long day at work. A pasanda is usually a curry containing cream, yoghurt or coconut milk and almonds. The name means “liked” or “favourite” as this mild curry is popular with young and old alike.
As I wanted to make this chicken curry in my slow cooker, I swapped the cream or yoghurt for reduced-fat coconut milk, because cream or yoghurt can split, or curdle, in the slow cooker. It worked very well, with a thick and creamy sauce when served.
I make no claims as to the authenticity of my version of the chicken pasanda, but we enjoyed the flavours and it would be easy to adjust the level of spice to suit your taste by reducing or increasing the amount of fresh chilli and chilli powder.
Advantages of Making A Slow Cooker Chicken Curry
I love to make curries but the length of the list of ingredients and the number of steps can be overwhelming, especially if you don’t want to spend hours in the kitchen.
This slow cooker version is so simple because you can throw all of the ingredients into the slow cooker together if you are short on time, and still get great results.
For me, using the slow cooker to make curries is ideal, as you can forget about it for the rest of day while at work or out of the house.
Really popular with my family and also with my readers, this slow cooker chicken pasanda curry is one I turn to over and over again as it always has great results.
It is also very tasty if you throw in some vegetables – peas, red peppers and mushrooms work really well, and you can also bulk it up with sweet potato or butternut squash.
Want More Slow Cooker Recipes?
Get the recipe below and check out my Slow Cooker Archives for loads more slow cooker curries and dishes.
More Curry Recipes To Try
For more tasty curry ideas, take a look at these from my food blogger friends:
- Lemongrass, ginger and butternut squash curry from Sew White
- Turkey Keema curry from Foodie Quine
- Hairy Bikers duck massaman curry from It’s not easy being greedy
- Pakistan style prawn curry from Simply Krati
- Coronation chicken from The Petite Cook
- Quick and easy chicken korma from Coffee and Vanilla
- Slow cooker coconut lentil curry from Recipes From a Pantry
- Fruity chicken curry from Munchies and Munchkins
Slow Cooker Chicken Pasanda
Ingredients
- 3 chicken breasts cubed
- 1 onion chopped
- 3 cloves garlic crushed
- 2 cm piece of fresh ginger chopped
- 1 tsp lazy red chilli or 1 red chilli
- 30 g ground almonds
- 1 tin reduced-fat coconut milk
- 5 tbsp tomato purée
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1.5 tsp medium curry powder
- 1 tsp chilli powder
Instructions
- Place all the ingredients in the slow cooker. Stir well.
- Cook for around 6 hours on low or 3-4 on high. I like to cook for the first hour on high to get it going well, then switch to low.
This is a lovely recipe. I am not that familiar with cooking curries but I do love them! I made a few but without following a proper recipe so you can imagine.. they were not proper curries. I love this! Thank you for your recipe bookmarking it.
Thanks Alida
Thank you for featuring my coronation chicken recipe 🙂 I love the chicken + curry combo in every way and I can’t to try your recipe!!
Thanks very much Andrea 🙂
It has gone really cold lately but this looks like it would really warm you up again. I do like cooking curries but agree that sometimes the long ingredients list does put me off so I like this easier version, especially as the slow cooker does all the hard work 🙂
I am so lazy, the easy option always wins with me!
That is just perfect recipe for today’s weather!! 🙂 And thank you for linking to my curry recipe.
You’re welcome Margot, always good to try lots of different curries
Looks fabulously tasty and just what you need on a squally day like today:-) Thanks for linking to my curry:-)
I wish I had had it today! Where has the warmer weather gone
Oh boy, can I learn a lot about slow cooker cooking from you. I love making curry from scratch and always in the oven or in a kadai. I’ll give it a go. I have an electric multicooker which has thus far proved its worth by not letting anything stick.
I am sure your usual way gets more flavour but why not try it for an experiment? 🙂
I haven’t used slow cooker before but looks like its time to try this recipe. Thanks Lucy for adding my recipe.
Ooooooh I do love a chicken pasanda. I’ve never tried recreating it at home though. Thanks for sharing.
thanks Emma!
I am a curry fanatic so of course this is calling to me. I love making curries for the family on a Saturday night, this would be perfect!
slow cookers are perfect for the long and gentle cooking that curries need. Lovely recipe.
Thanks Helen, I was so pleased this worked out despite being so easy
[…] Slow Cooker Chicken Pasanda – BakingQueen74 […]
This is such a lovely recipe which I tried last year……now I am wondering if you can tell me if it freezes well please? I am stocking up the freezer with homemade goodies ahead of the arrival of our first baby! 🙂
Thanks!
I’ve never frozen it Sarah I’m afraid. Not sure how coconut milk does in the freezer either, sorry!
[…] Try the recipe here. […]
[…] original recipe from Baking Queen 74, with thanks to her, billed this as a Pasanda. I have re-named it as a Korma Curry due to the […]
Hi, Can I use low fat yoghurt in the furry instead of coconut milk? Not sure if it will be okay in a slow cooker?!
Hi Steve, yoghurt tends to split in the slow cooker so would avoid it. I’ve used coconut milk instead for that reason. If you want to use yoghurt I would just stir it through at the end, but that might mean there isn’t much sauce during cooking.