Slow-Cooker Chicken Curry
A really delicious curry that is full of flavour, incredibly moreish, with super tender fall apart chicken - yum!
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.
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!