Indian-Style Crockpot Curry

Indian-Style Crockpot Curry


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Are you a fan of Bollywood films? Then this recipe is right up your alley. The combination of curry and eggplant will be a nice switch from your usual brinner (breakfast for dinner).

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Time needed

10 min preparation + 4 hour cooking

Serving Size / Yield

4-8 servings


  • 1 Tbs. tomato paste
  • 2 Tbs. curry powder
  • 1 tsp. ground coriander
  • 1 tsp. n ground cumin
  • few drops hot sauce
  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, finely chopped or grated
  • 1-inch knob ginger, peeled and grated
  • 1 green bell pepper, seeded and chopped
  • 1/2 large eggplant, peeled and cut into chunks
  • 2 lbs. bone-in skinless chicken thighs (about 6 thighs)
  • salt and freshly ground black pepper
  • 1/2 C. chopped basil and cilantro, to garnish

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Combine all the ingredients, except the toppings. Turn the crock pot on to high heat and cook until the chicken is tender. Garnish with basil and serve with a rice and a side of shaved carrot salad.

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