Stewed Chicken Curry

This was incredible! My mom got the recipe from my grandmother this summer and said that I absolutely needed to make it. I decided to make mine in the crock pot because I was busy that day, and there’s nothing better than coming home to the smell of something delicious simmering in your kitchen. This dish can easily be made vegetarian by simply omitting the chicken and using vegetable broth as a substitute. Kramer even liked this, and he’s usually wary of foods like curry. Go ahead and try this yourself – you’ll be surprised how much you love it! Recipe after the jump.

Stewed Chicken Curry
The players.

Stewed Chicken Curry
First, chop up your chicken and cook it. I boiled mine, because I think that’s the easiest way to do it.

Stewed Chicken Curry
Chop up your onion and throw it in the crock pot.

Stewed Chicken Curry
Then chop up your tomatoes and throw them in. You can used diced or whole tomatoes for this, depending on how chunky you want them to be.

Stewed Chicken Curry
Add your mango chutney.

Stewed Chicken Curry
Your curry powder.

Stewed Chicken Curry
And chop up your cilantro.

Stewed Chicken Curry
Add in your remaining ingredients and cook on high for 4 hours, on low for 7 hours.

Stewed Chicken Curry
You can eat this with pita bread (like we did), with naan, or over rice.

5.0 from 1 reviews
Stewed Chicken Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
  • 2 pounds chicken, cooked and chopped (to make this vegetarian, simply omit the chicken)
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons cilantro
  • 1 28 oz. can whole or diced tomatoes, drained (if you use the whole, chop them in half before adding)
  • 2 tablespoons olive oil
  • ½ cup mango chutney
  • 1 tablespoon curry powder
  • 1½ cup chicken or vegetable stock
  • 1 teaspoon hot curry paste or 2 teaspoons red pepper flakes (optional)
  • salt and pepper to taste
  1. Clean and cut up your chicken. Cook it by either putting in a pot of water and boiling for 15-20 minutes, bake in the oven, or grill. Set aside.
  2. Chop up your onion, bell peppers, garlic, and cilantro. Add to the crock pot.
  3. Add your drained tomatoes on top of the other vegetables. Place your cooked chicken on top of that.
  4. Add your olive oil, chutney, curry powder, chicken or vegetable stock, curry paste or pepper flakes (I used the red pepper flakes because I didn't have any curry paste), and a few dashes of salt and pepper. Turn the crock pot on and cook for 4 hours on high or 8 hours on low.
  5. When it's done cooking, lift the lid off the crock pot, stir everything around, and give it a taste. Adjust for personal taste by adding more curry paste, red pepper flakes, salt, pepper, or anything else. Serve over rice, with naan, or with pita bread. Serves 6.


8 Responses

  1. Courtney says:

    Hey. This is silverrain1139 from LJ cooking. Just wanted to say this looks amazing and I’m totally going to print this out and try it. We love curry at my house.

  2. Mary says:

    This looks fantastic. Could I use raw chicken instead of cooked or would that taint the whole thing?

  3. thecrepesofwrath says:

    My mom suggested that I cook the chicken beforehand but I was very close to just throwing it all in the pot. I think it’s because you don’t want raw chicken floating around with all of your vegetables but to be honest I think it would be just fine! Do it! haha.

  4. Becca says:

    Hi, found this through lj (I’m thewordfairy), and I thought I’d put my $0.02 in on the cooking of the chicken issue.
    My understanding of why you cook the meat before putting it into a crock pot is so that you add extra flavour to the meats, and colour to the meat in the dish. Also I’ve found it keeps it from turning into a tasty yet unidentifiable mush.

  5. thecrepesofwrath says:

    Becca – Thanks very much for the clarification! I honestly had no idea why you had to cook the chicken beforehand – I just did it anyway, haha.

  6. Annie says:

    Thank you for this recipe! I made this last night with some Naan and it was so good that I ate it again for lunch today!

  7. […] Stewed Chicken Curry: ZOMG CURRY!  I have to find a few of the ingredients (DC is seriously a cultural wasteland), but I’d about kill for a good curry right now. […]

  8. Jess says:

    I made this for dinner yesterday and, let me just say, it’s amazing. I used “Hot Mango Chutney” instead of the regular stuff and also “Tikka Curry Paste” instead of the pepper flakes or hot curry paste only because these two items were all I could find at the small Asian grocery near my house. I think your pictures are beautiful, but I was nervous as the pictures make the curry look almost gelatinous, which is was not. It was perfect. I added a little extra curry paste and a bit extra broth and bowlfuls were eaten with some homemade naan and rice. Seriously, perfect. (And yes, I know this post is super old, but I had to comment because this recipe is the most amazing thing)

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