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Slow cooker chicken curry in a bowl with rice

Slow Cooker Chicken Curry


  • Author: caroline
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 1 1x

Description

A warming, mild and delicious slow cooker chicken curry. Perfect for midweek meals. Prepare everything in the morning and be greeted with a fragrant and easy meal at the end of a hard day! 

The default recipe serves one.


Scale

Ingredients

  • 2 tsp olive or vegetable oil
  • 1/2 onion, roughly diced
  • 1 small chicken breast, diced (around 120g / 4.2oz)
  • 1 garlic clove, minced
  • 1 tsp ginger paste
  • 1/2 tsp. cumin
  • 1/2 tsp garam masala
  • 1 tsp curry powder
  • 100g / 3.5oz tinned chopped tomatoes
  • 60ml / 1/4 cup coconut milk
  • 50g / 1.75oz tinned chickpeas
  • few sprigs fresh coriander, chopped

Instructions

  1. Add the oil to a frying pan/skillet and place over medium-high heat. When hot, add the onion and saute for around 4-5 minutes until softened. 
  2. Add the chicken and cook for a further 3-4 minutes until sealed on all sides. 
  3. Add the garlic and ginger and stir everything together. Cook for a further minute before adding the cumin, curry powder and garam masala. Stir the spices around the pan for around 20-30 seconds to allow them to release their flavour and fragrance (bloom). 
  4. Tip the chicken and onion mixture into the slow cooker. Pour over the coconut milk, tomatoes and chickpeas. Season and stir everything together. 
  5. Cook on low for 3-4 hours or high for 6-8. Serve with the chopped coriander sprinkled over the top and some steamed rice or naan bread. 

Notes

  1. You can skip the pre-frying step if you are short on time. However, sauteing the onion, chicken, garlic, ginger and spices first helps add a lot of flavour to the curry.
  2. If you find that the curry is too thin then you can use 1 tsp of cornflour/cornstarch per person mixed with 2 tsp of water per person. Add a little at a time until you reach the desired consistency. You may find that you need to transfer the sauce to a saucepan first to properly thicken it as the cornflour requires a fairly high temperature to activate. 
  3. The strength of curry powder you use will affect if the curry is mild or a little spicy. You may want to adjust the amount based on your preferences. 
  • Category: Curry
  • Method: Slow Cooker
  • Cuisine: Indian

Nutrition

  • Serving Size: 1
  • Calories: 500
  • Fat: 24g
  • Carbohydrates: 20g
  • Protein: 44g

Keywords: curry, indian, slow cooker, chicken, dinner, asian, easy