Recipe

Recipes

Slow cooker chicken curry

Ingredients

  • 4 Chicken breast fillet
  • 4 cloves garlic, crushed
  • 2 inches ginger, grated
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 onion, grated
  • 2 red chillies, pierced
  • 1 tbsp tomato puree
  • flaked sea salt
  • 1/2 lemon, juice only
  • 100 ml double cream
  • 100 g ground almonds
  • 1 small pack fresh coriander
  • 1 tbsp butter

Preparation Time: 10 Minutes
Cooking Time: 3 Hours
Serves: 4
let's get started

This recipe has been developed specifically for the slow cooker, although you could easily cook it in a saucepan or the oven. To make life really simple, there is no browning involved; just put the ingredients in the cooking pot and go. If you are out at work all day then go for 8 hours on low. If you can get away with a shorter cooking time then choose 3 hours on high.

You could use any chicken that you want for this recipe. We have used chicken breast as the popular choice, but you could easily use a whole jointed chicken. Any meat in the slow cooker becomes pull-apart tender so do be aware that if you use chicken breast it will shred very easily; the less that you stir it the better. 

The curry is enriched at the end with a little cream and thickened with ground almonds. We have followed a butter chicken style, but you could just omit the butter for a lower fat version. A scatter of fresh coriander and some flaked almonds to serve is a nice touch. Serve over basmati rice with some naan bread, salad, and a yoghurt raita if desired.

The heat level is between mild and moderate; to alter, just use more or less chillies. 

1. Lay the chicken in the bottom of the slow cooker pot.

2. Add the spices, onion, garlic, ginger, tomato puree, lemon juice, butter, and salt. Spread the tomato puree with the back of a spoon. To make life easier the chillies are simply pierced a few times with a sharp knife and added to the pot; they release all the heat you need. If you want it hotter you can either chop the chillies, add a few more, or use small hot chillies.

3. Add about an inch of cold water and cover with the lid.

4. Turn to your desired heat setting and leave well alone until the time is up. 3 hours on high is enough, or 6 hours on low. You can let it go for 8 hours on low, but chicken is best when given a shorter time.

5. Once you are almost ready to serve stir in the cream, ground almonds, and fresh coriander, trying not to disturb the chicken too much. Put the lid back on for a final 20 minutes and then serve whilst hot.

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