I found this slow cooker chicken curry recipe when searching the Olive magazine website for slow cooker recipes...there's quite a few to choose from! There's not much prep to do, there's only one instruction step and you end up with a really delicious curry that is full of flavour, incredibly moreish, with super tender fall apart chicken - yum.
If you're working from home either all the time or some days, like I am, either put it on first thing and it'll be ready by lunchtime and can be reheated for your evening meal. Or, put it on at lunchtime or early afternoon and it'll be ready in time to eat at night.
Tips
- Leftovers can be enjoyed for lunch the next day or freeze them for another day - portion up and place in an airtight container, leave to cool and then pop into the freezer. Defrost overnight and reheat in a pan on the hob.
- This slow cooker chicken curry recipe is easily adapted if you’re cooking for less or more people – I think you could easily double or treble the ingredients and still have space for more!
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How to make this Slow Cooker Chicken Curry
Ingredients
- 600g skinless boneless chicken thighs, quartered
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2cm piece of ginger, finely chopped (skin left on for extra heat – optional)
- 2 green chillies, finely chopped
- 400ml tin coconut milk
- 1 tbsp tomato purée
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp mild chilli powder
- 0.5 tsp smoked paprika
- 2 tsp ground turmeric
- salt and freshly ground black pepper
- a handful of leaves of fresh coriander, chopped
- cooked rice, to serve
- roti, naans or poppadom crisps and chutney, to serve
Instructions
- Heat the slow cooker to high. Put all the ingredients except the coriander, rice and breads or poppadom crisps and chutney in the slow cooker. Stir well, then put on a lid and cook for 4 hours. Season, stir in the coriander and serve with rice and breads or poppadom crisps and chutney.
Serving Suggestions
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Slow Cooker Chicken Curry
Equipment
Ingredients
- 600 g (1.3 lb) skinless boneless chicken thighs quartered
- 1 large onion finely chopped
- 2 garlic cloves crushed
- 2 cm piece of ginger finely chopped (skin left on for extra heat – optional)
- 2 green chillies finely chopped
- 400 ml (14 oz) tin coconut milk
- 1 tbsp tomato purée
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp mild chilli powder
- 0.5 tsp smoked paprika
- 2 tsp ground turmeric
- salt and freshly ground black pepper
- a handful of leaves of fresh coriander chopped
- cooked rice to serve
- roti naans or poppadom crisps and chutney, to serve
Instructions
- Heat the slow cooker to high. Put all the ingredients except the coriander, rice and breads or poppadom crisps and chutney in the slow cooker. Stir well, then put on a lid and cook for 4 hours. Season, stir in the coriander and serve with rice and breads or poppadom crisps and chutney.
Notes
- Leftovers can be enjoyed for lunch the next day or freeze them for another day - portion up and place in an airtight container, leave to cool and then pop into the freezer. Defrost overnight and reheat in a pan on the hob.
- This slow cooker chicken curry recipe is easily adapted if you’re cooking for less or more people – I think you could easily double or treble the ingredients and still have space for more!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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