Slow Cooker Chicken and Potato Curry

5 from 1 vote

Slow Cooker Chicken and Potato Curry

By: Deborah

This slow cooker chicken and potato curry has a delicious blend of spices and is hearty and flavourful, perfect for busy weeknights.

PREP: 10

Slow Cooker on High: 3

COOK: 5

TOTAL: 8 10

Servings: 8 people

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Equipment

Ingredients

For the spice mix:

2 tbsp garam masala
2 tsp each of ground cumin, ground coriander and ground turmeric
1 tsp ground black pepper
1 tsp salt
0.5 tsp Kashmiri chilli powder (see Notes)

For the curry:

1 kg (2.2 lb) skinless boneless chicken thighs (see Notes)
750 g (1.65 lb) new potatoes halved if large (see Notes)
2 tomatoes (approx. 220g) roughly chopped
1 large onion (approx. 180g) thinly sliced (see Notes)
6 cloves garlic crushed
5cm piece ginger grated
400 g (14 oz) tin coconut milk
200 ml (6.8 floz) cold water
2 tbsp good quality mango chutney plus extra to serve
1 tbsp tamarind paste
1 tbsp tomato puree
250 g (8.75 oz) baby spinach leaves
salt and freshly ground black pepper

To serve (optional):

natural yogurt
600 g (3 ¼ cups) basmati rice cooked
poppadoms
naan bread, chapatis or roti

Instructions

Combine all the spice mix ingredients in a large bowl. Add the chicken and toss to coat. Put the seasoned chicken with the remaining curry ingredients (except the spinach) in the slow cooker (see Tips for onion flavour boost), stir well, then put on the lid and cook on high for 3 hours, or low for 5 hours until the potatoes and chicken are tender. NOTE: if the sauce is a little thin once cooked, remove the chicken and potatoes, then bubble it in a pan over a medium to high heat for 5 to 6 minutes until thickened. Return the chicken and potatoes to the sauce and continue with Step 2. Alternatively, combine the chicken and remaining curry ingredients (see Tips for onion flavour boost) in a casserole with a whole tin of water. Cover with damp baking paper and a lid, then cook in a 130C fan/gas 2 oven for 3 to 4 hours.
Shred the chicken into chunks using 2 forks, then stir in the spinach to wilt and season to taste. Serve with your choice of yogurt, rice, poppadoms and/or naan bread, chapatis or roti, along with some extra mango chutney on the side.

Notes

Chicken swap – use bone-in chicken thighs or drumsticks if you prefer – you’ll need about 1.8kg to account for the bones. If using skin-on chicken, brown it first, skin-side down, in a pan for 6 to 8 minutes.
Try sweet potatoes instead of regular or use chickpeas instead of chicken for a vegetarian version.
For a milder curry, reduce the amount of chilli powder and use mild curry powder. For extra heat, add chopped fresh chillis or increase the chilli powder.
Use light coconut milk or Greek yogurt to reduce calories, if you like.
Onion flavour boost – if you like, fry the onion in a little vegetable oil or ghee for 10 to 12 minutes on a medium heat, until softened and starting to brown before adding it to the slow cooker.
Make ahead and freeze – cool the curry, then portion it into freezer safe containers. Freeze for 3 to 6 months. Defrost overnight in the fridge, then gently reheat until piping hot.
Oven cook - this slow cooker chicken and potato curry recipe can also be cooked in a casserole in the oven – see the end of Step 1.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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