Slow Cooker Chicken Curry

Name: Slow Cooker Chicken Curry
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4 serving
Ingredients: 2 Red Onions; 5 garlic cloves; Thump sized piece fresh ginger; 2 tbsp Tomato purée (paste); 1 tbsp brown sugar; 1 tsp salt; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp Turmeric; 1 tsp paprika; ½ tsp cayenne pepper; 60 ml (¼ cup) chicken stock; 900 g (2 pounds) skinless chicken thighs; 5 tbsp double cream; Handful coriander leaves to garnish; Salt and pepper to season; Chilli flakes or onion seeds to garnish

User Reviews

4.6

90 reviews

Excellent

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings
4
Calories
331 kcal
Course
Main Course
Cuisine
Indian, British

Slow Cooker Chicken Curry

Shawn Wheeler

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This Slow Cooker Chicken Curry is super easy, packed with flavour and slimming friendly too. A truly no-fuss crockpot recipe that requires minimal prep and no browning - happy days!

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Ingredients

Servings

2 Red Onions
5 garlic cloves
Thump sized piece fresh ginger
2 tbsp Tomato purée (paste)
1 tbsp brown sugar or Sukrin Gold sweetener for a slimming version
1 tsp salt
1 tsp garam masala
1 tsp ground cumin
1 tsp Turmeric
1 tsp paprika
½ tsp cayenne pepper
60 ml (¼ cup) chicken stock chicken broth
900 g (2 pounds) skinless chicken thighs fat removed
5 tbsp double cream or Alpro Soya Single Chilled Soya / fat free natural yoghurt for a SW version
Handful coriander leaves to garnish
Salt and pepper to season
Chilli flakes or onion seeds to garnish

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Instructions

Make the curry paste. Put the fresh ginger, onions, garlic, spices, salt, sugar or sweetener, tomato paste and chicken stock in a mini food chopper and process until you have a smooth paste.
Put the chicken into your slow cooker, add the paste and mix well.
Cook on HIGH for 3 hours or low for 5 without opening the lid.
Stir in the cream (or Soya cream) and heat through.
Check the seasoning, garnish with fresh coriander and serve over rice. I told you it was easy!

Notes

To cook on the stove top
Heat a little oil or ghee in a pan and briefly brown the chicken over high heat. Add the curry paste and stir until fragrant. Stir in one cup (250ml) chicken stock and bring to a rolling boil then reduce heat to a gentle simmer. Cook for 30-45 minutes, stirring occasionally, or until the sauce is reduced.
Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
Nutritional information is always approximate and will depend on ingredients and serving sizes.

Nutrition Information

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Calories 331kcal (17%) Carbohydrates 11g (4%) Protein 47g (94%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 216mg (72%) Sodium 888mg (37%) Potassium 835mg (24%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 539IU (11%) Vitamin C 7mg (8%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 331 kcal

% Daily Value*

Calories	331kcal	17%
Carbohydrates	11g	4%
Protein	47g	94%
Fat	10g	15%
Saturated Fat	3g	15%
Cholesterol	216mg	72%
Sodium	888mg	37%
Potassium	835mg	18%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	539IU	11%
Vitamin C	7mg	8%
Calcium	93mg	9%
Iron	3mg	17%