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Flaming Chicken Bombay

This dish is best served on a platter instead of from the slow cooker.

August 16th, 2016

Irene Dewar
From "Fix-It and Forget-It Slow Cooker Champion Recipes" edited by Phyllis Good.

We were first attracted to this recipe by its name, but its flavour made it a favourite!
Prep Time
15 minutes
Cook Time
4 hours
  • 8 boneless, skinless chicken thighs
  • 2 medium onions, chopped
  • 1 1/2 tsp. curry powder
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 3/4 tsp. dried thyme
  • 1 tsp. sugar
  • 28-oz. can diced tomatoes, undrained
  • 1 green bell pepper, diced
  • 1/2 cup raisins
  • 1 1/2 cups uncooked instant rice
  • 1 cup water
  1. Grease interior of slow-cooker crock.

  2. Lay thighs in cooker. If you need to create a second layer, stagger the pieces so they don’t directly overlap each other.

  3. In a bowl, mix together onions, curry powder, salt, pepper, thyme, sugar, and diced tomatoes with juice. Spoon over chicken, being sure to top each thigh with some of the sauce.

  4. Cover. Cook on Low 3 1/2 hours.

  5. Remove thighs from cooker and place on platter. Cover to keep warm.

  6. Stir diced green pepper, raisins, rice, and water into sauce in cooker.

  7. Put thighs back into cooker.

  8. Cover and continue cooking another 30 minutes on High.

  9. Check to see that rice is fully cooked and that an instant-read meat thermometer registers 160°–165° when stuck in thighs. If more time is needed, cook an additional 30 minutes and check again.

  10. When ready to serve, place thighs in a deep platter or bowl and surround with rice and vegetables.

Flaming Chicken Bombay
Timothy W. Lawrence