Slow-cooker chicken curry
- April 2022
- Serves 8 (2 meals for 4)
- Hands-on time 10 min. Simmering time 5 hours on low or 3 hours on high.
Our slow-cooker chicken curry is packed with flavour. Chicken thighs, coconut, ginger and spices simmer together in the slow cooker for delicious results. Freeze half for another no-fuss cooking day.
For more stress-free meal ideas, take a look through our slow cooker recipes.
- 13.2g fat (8.5g saturated)
- 22.7g (6.5g sugars)
- 1kg free-range skinless, boneless chicken thighs (see Easy Swaps)
- 750g new potatoes, halved if large
- 2 tomatoes, roughly chopped
- 1 large onion, thinly sliced
- 6 garlic cloves, 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 purée
- 250g baby spinach leaves
- Natural yogurt, basmati rice and poppadums to serve
For the spice mix
- 2 tbsp masala powder (we used Bart Roasted Raj blend)
- 2 tsp each ground cumin, coriander and turmeric
- 1 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp chilli powder (kashmiri)
You’ll also need
- Slow cooker or hob-safe cast iron casserole
- Combine all the spice mix ingredients in a bowl. Add the chicken and toss to coat. Put in a slow cooker (see Flavour Boost) with the remaining curry ingredients except the spinach and serving suggestions. 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. Alternatively, combine the chicken and remaining ingredients in a casserole (see Flavour Boost) with a whole tin of water. Cover with damp baking paper and a lid, then cook in a 130°C fan/gas 2 oven for 3-4 hours.
- Shred the chicken into chunks using 2 forks, then stir in the spinach to wilt and season to taste. Serve with the yogurt, rice and poppadums, with extra mango chutney on the side.
Easy swaps: Use bone-in chicken thighs or drumsticks if you prefer – you’ll need about 1.8kg chicken to account for the bone. If using skin-on chicken, brown it first, skin-side down, in a pan for 6-8 minutes.
Flavour boost: If you like, fry the onion in a little veg oil or ghee for 10-12 minutes until softened and starting to brown before adding to the pot.
Cool the curry (without the spinach), then portion into freezer-safe containers. Freeze for 3-6 months. Defrost overnight in the fridge, then gently reheat until piping hot. Stir in the spinach, then serve.
If the sauce is a little thin once cooked, remove the chicken and potatoes, then bubble it in a pan over a medium-high heat for 5-6 minutes until thickened. Return the chicken and potatoes to the sauce and continue with step 2.
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