Slow Cooker Chicken Curry Recipe

Slow Cooker Chicken Curry Recipe

This is such an easy way to cook a curry.  Throw it all together before heading off to work and be rewarded with dinner all done when you come home. The sweet potato and the chickpeas make this a very hearty curry.  Full of flavour and no oil at all!  

Serves 4-6

Ingredients

500g boneless skinless chicken breasts
1 medium onion, thinly sliced
1 tin chickpeas drained and rinsed
2 medium sweet potatoes peeled and diced
100 ml coconut milk
120 ml chicken stock or vegetable stock
1 tin chopped tomatoes
2 tablespoons Tandoori Masala
1 teaspoon salt
145 g green peas frozen
2 tablespoons lemon juice
Fresh coriander (to garnish)

Method

1. In the bottom of the slow cooker, whisk together coconut milk, chicken stock, chopped tomatoes, Tandoori Masala curry powder and salt.
2. Add chicken breasts, onion, chickpeas and sweet potatoes. Gently toss ingredients together to ensure evenly coated.
3. Cook on Low for 5 or 6 hours
4. Stir in peas and lemon juice 5 minutes before serving.
5. Check the seasoning and add more salt if required
6. Serve over rice and with plenty of fresh coriander

If you don't have a slow cooker, you can still use your oven! Place everything in a roasting pan and cover with a double layer of foil, securing it tightly at the edges to ensure no steam escapes. Slow roast at 165°C for 1-1.25 hours, until the chicken is cooked through and falling apart.

For more slow cooker cooking tips and how to convert any recipe for a slow cooker, read our blog post.

This is such an easy curry but also check out our Slow Cooker Chicken Korma which is also a winner.  Try with one of our other proper curry powders too - the Goan or the Korma would also work really well.  Let me know if you try it!  Happy cooking!