This slow-cooker chicken and potato curry recipe appeared in last month's Delicious magazine, actually called slow-cooker chicken curry.
There's already a slow-cooker chicken curry recipe here on Felly Bull, so I was undecided as to whether or not to make it. After reading the recipe and seeing there's potatoes as one of the ingredients, I was sold...I love potatoes in curry, so made the recipe and renamed it!!
The curry is absolutely full of flavour...the chicken thighs, coconut, ginger and spices simmer together in the slow-cooker for delicious results. Freeze half for another day!
Tips
- 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.
- 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.
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Ingredients
For the spice mix:
- 2 tbsp masala powder (try Bart Roasted Raj blend) or garam masala
- 2 tsp each of ground cumin, coriander and turmeric
- 1 tsp ground black pepper
- 1 tsp salt
- 0.5 tsp Kashmiri chilli powder
For the curry:
- 1kg skinless boneless chicken thighs (see Tips)
- 750g new potatoes, halved if large
- 2 tomatoes, roughly chopped
- 1 large onion, thinly sliced (see Tips)
- 6 cloves garlic, crushed
- 5cm piece ginger, grated
- 400g tin coconut milk
- 2 tbsp good quality mango chutney, plus extra to serve
- 1 tbsp tamarind paste
- 1 tbsp tomato puree
- 250g baby spinach leaves
- salt and freshly ground black pepper
To serve (optional):
- natural yogurt
- 600g basmati rice, cooked
- poppadoms
- naan bread
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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). Add half a tin of water, 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, along with some extra mango chutney on the side.
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Slow-Cooker Chicken and Potato Curry
Ingredients
For the spice mix:
- 2 tbsp masala powder (try Bart Roasted Raj blend) or garam masala
- 2 tsp each of ground cumin, coriander and turmeric
- 1 tsp ground black pepper
- 1 tsp salt
- 0.5 tsp Kashmiri chilli powder
For the curry:
- 1kg skinless boneless chicken thighs (see Notes)
- 750g new potatoes halved if large
- 2 tomatoes roughly chopped
- 1 large onion thinly sliced (see Notes)
- 6 cloves garlic crushed
- 5cm piece ginger grated
- 400g tin coconut milk
- 2 tbsp good quality mango chutney plus extra to serve
- 1 tbsp tamarind paste
- 1 tbsp tomato puree
- 250g baby spinach leaves
- salt and freshly ground black pepper
To serve (optional):
- natural yogurt
- 450 to 600g basmati rice cooked
- poppadoms
- naan bread
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). Add half a tin of water, 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, 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.
- 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.
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