Slow Cooker Chicken Curry
A really delicious curry that is full of flavour, incredibly moreish, with super tender fall apart chicken - yum!
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
Calories: 405kcal | Carbohydrates: 11g | Protein: 32g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 245mg | Potassium: 735mg | Fiber: 3g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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