Easy Slow Cooker Chicken Curry

Name: Easy Slow Cooker Chicken Curry
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4 servings
Ingredients: 300 g chicken thighs; 3 garlic clove; 15 g fresh ginger; 1 onion; 4 tablespoon curry powder; 0.5 teaspoon cayenne pepper; 400 g chopped tomatoes; 200 ml coconut milk; 4 tablespoon mango chutney; 60 g spinach; 15 g fresh coriander (cilantro)

User Reviews

4.9

216 reviews

Excellent

Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings
4 servings
Calories
269 kcal
Course
Main Course
Cuisine
Indian

Easy Slow Cooker Chicken Curry

Leo Hart

Report

A super easy and healthy Slow Cooker Chicken Curry that takes less than 5 minutes to prep. Easy to adapt, lots of veggies and it freezes well too.

Share:

I Made This!

162 people made this

Print

45 people printed this

Save this

129 people saved this

Ingredients

Servings

300 g chicken thighs either cut into chunks or left whole (see notes)
3 garlic clove crushed
15 g fresh ginger grated
1 onion small; diced
4 tablespoon curry powder
0.5 teaspoon cayenne pepper or more to taste
400 g chopped tomatoes canned
200 ml coconut milk
4 tablespoon mango chutney
60 g spinach
15 g fresh coriander (cilantro) chopped

Add to Shopping List

Instructions

Add 1 Onion, 300 g Chicken thighs, 3 Garlic clove and 15 g Fresh ginger to the slow cooker pot.
Add 4 tablespoon Curry powder and 0.5 teaspoon Cayenne pepper.
Add 400 g Chopped tomatoes, 4 tablespoon Mango chutney and 200 ml Coconut milk.
Stir well and cook on low for 5-6 hours or on high for 3-4 hours.
15 minutes before the end, add 60 g Spinach and 15 g Fresh coriander (cilantro).

Notes

If you want this curry to be spicier, then you can add extra cayenne or even add a sprinkle of red chilli flakes before serving.
We have used curry powder for the spices in this to keep it a super simple curry. However, you could use your favourite curry paste instead. It's a great way to make a different curry every time. You could have a korma or madras.
You can use chicken breast instead of thighs.
You could soften the onion and seal the chicken in a pan before adding it to the slow cooker, but I really don't think it is essential.
You can cut the chicken thighs into chunks, like we have, or leave them whole and once cooked use two forks and shred it all up and then give it a good stir.
If you want to cook this on the hob (stove top), then fry up the chicken, onion, garlic and ginger until the chicken is browned and then stir in the spices. Then add the tomatoes, mango chutney and coconut milk, stir and simmer for 40 minutes.
If your sauce ends up too thin, then you can add a cornflour (cornstarch) slurry to thicken it up.

Nutrition Information

Show Details

Serving 1portion Calories 269kcal (13%) Carbohydrates 27g (9%) Protein 20g (40%) Fat 14g (22%) Saturated Fat 10g (50%) Cholesterol 48mg (16%) Sodium 262mg (11%) Potassium 851mg (24%) Fiber 4g (16%) Sugar 14g (28%) Vitamin A 1962IU (39%) Vitamin C 21mg (23%) Calcium 104mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 269 kcal

% Daily Value*

Serving	1portion
Calories	269kcal	13%
Carbohydrates	27g	9%
Protein	20g	40%
Fat	14g	22%
Saturated Fat	10g	50%
Cholesterol	48mg	16%
Sodium	262mg	11%
Potassium	851mg	18%
Fiber	4g	16%
Sugar	14g	28%
Vitamin A	1962IU	39%
Vitamin C	21mg	23%
Calcium	104mg	10%
Iron	5mg	28%