When the mercury rises, I turn to my slow cooker. The trick to getting effective results when cooking a curry in a slow cooker is a little bit of supervision, rather than a fix-and-forget approach. This recipe is comforting and a crowd pleaser; tell me what you think once you have given it a shot. This is a catchall recipe, and I sometime add basil with the cilantro to keep it interesting.


4 teaspoons extra-virgin olive oil
1 red onion, very finely diced
1 tablespoon fresh ginger, grated
4 garlic cloves, pressed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1 teaspoon sugar
1 large tomato, diced
2 pounds boneless chicken thighs or breasts, cut into small pieces
1/3 cup low-fat sour cream
1/2 cup raw cashews
3/4 cup loosely packed mint leaves
1 large lime, halved
2 tablespoons chopped cilantro
3 green chiles, coarsely chopped


Step 1
In a large nonstick 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.

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

Step 3
Add in the cumin and coriander powders and mix well.

Step 4
Place the entire mixture in a slow cooker, add in the salt, sugar and the tomato and turn the setting on a high.

Step 5
Let this cook undisturbed for 1 hour on high and add in the chicken and cook for another hour, until the mixture is bubbly and cooking briskly.

Step 6
Place the sour cream and cashews in a blender and grind until smooth. Then, stir into the chicken and let it simmer for 30 minutes.

Step 7
Place the mint in a blender, squeeze in the lime juice and add the cilantro and green chilies and grind to a paste.

Step 8
At this point, the chicken should be soft and the gravy should be a light creamy texture.

Step 9
Turn off the slow cooker and stir in the herb sauce and mix well. Let rest for 20 minutes before serving.