Slow-Cooker Chicken Curry
Deborah
A really delicious curry that is full of flavour, incredibly moreish, with super tender fall apart chicken - yum!
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Main
Cuisine Indian
- 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
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.
- 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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Keyword chicken curry, chicken thighs, Indian, slow cooker