Chicken Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs 35 mins
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Total Time
4 hrs 50 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Chicken Curry
Description
Chicken Curry uses skinless chicken thighs browned first to build flavor, then slow-cooked with onions, garlic, ginger, and a combination of Madras curry powder, cumin, and coriander. Coconut milk powder dissolved in water brings creaminess and subtle sweetness to the sauce. Adding frozen peas towards the end preserves their texture and brightens the dish visually. The method emphasizes a hands-off slow cooker process, resulting in chicken that is tender and infused with warm, aromatic spices.
The curry is intended to be served on a bed of rice, which balances the rich and spiced sauce. Garnishing with fresh coriander adds a fresh and aromatic finish. This makes the dish suitable as a comforting main course that can be accompanied by simple sides.
The recipe suggests shredding the cooked chicken before returning it to the sauce, which helps distribute the meat more evenly throughout the curry. Using coconut milk powder allows for easy storage and preparation. The slow cooking time of about 4 hours on high ensures the flavors develop deeply and the chicken becomes very tender.
Ingredients
- 2 tbsp rapeseed oil
- 1 Kg chicken thighs skinned
- 2 onion finely sliced
- 30 g ginger root finely diced
- 8 Cloves garlic thinly sliced
- 4 tbsp Madras curry powder
- 2 tsp cumin
- 2 tsp Coriander
- 2 tsp coarse salt
- 8 tsp coconut milk powder mixed with 500mls warm water
- 250 g peas frozen
- Coriander optional, to garnish
Instructions
- In a frying pan brown the chicken thighs in 1 tbsp of oil.
- Place in the slow cooker.
- Then add another tbsp of oil and fry the onion gently for a few minutes.
- Add the garlic, ginger, salt, cumin, coriander and curry powder.
- Cook for another couple of minutes.
- Add the coconut milk, then add the onion mixture to the chicken breasts.
- Cook on high for about 4 hours.
- Then add the peas and cook for a further 20 minutes
- Meanwhile ransfer the chicken to a bowl and shred on a chopping mat.
- Put the chicken back in the slow cooker to heat up and mix with the sauce.
- Serve on a bed of rice and garnish with coriander.
User Reviews
Overall Rating
5
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