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Crockpot Curry Chicken

Updated: Jan 26, 2022


  • 2 pounds chicken thighs(or drum sticks)

  • 3 Tablespoon curry powder

  • 1 teaspoon turmeric powder

  • 1/2 teaspoon ground coriander

  • 1 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1 1/4 teaspoon Armanda’s Kuisine Island Spice

  • 2 Tablespoons Armanda Kuisine All purpose seasoning

  • 3 stems of fresh thyme

  • 2 cups chicken broth

  • 2 cloves fresh garlic thinly chopped

  • 2 Tablespoons butter

  • 1 tablespoon olive oil

  • 1 medium sweet onion (cut into 1-inch pieces)

  • 2 carrots cut into 1inch pieces (optional)

To Serve

  • Rice (cooked)

  • Cilantro or parsley (chopped (optional))


  • Place all your dry spices, chicken, fresh garlic, onions, carrots, and oil in your crock pot. mix well until combined.

  • Pour your 2 cups of chicken broth on the side walls of the crockpot. Not directly on the chicken Now, add the butter to the top.

  • Cover your slow cooker and set on low for 6-8 hours or high for 4-6 hours.

  • During the last 30 minutes of cooking, make a gravy mixture.(gravy mixture includes: in a cup, mix 3 tablespoons flour and cold water to smooth the flour out to a thin paste consistency) add your gravy mix to your chicken and stir. Cover until sauce has thicken and chicken is done.

  • Turn off your crock pot, stir, and let rest for about 20 minutes before serving. This will help thicken the sauce more.

  • Serve over rice


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