Slow Cooker Chicken Curry
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 10 mins
-
Servings
4
-
Calories
331 kcal
-
Course
Main Course
Slow Cooker Chicken Curry
Description
Slow Cooker Chicken Curry features a paste made from red onions, garlic, ginger, tomato puree, and a mix of ground spices including garam masala, cumin, turmeric, paprika, and cayenne pepper. The paste is blended smooth and combined with chicken thighs in the slow cooker. Cooking on low heat allows the flavors to meld and the chicken to become tender. Stirring in cream at the end adds richness to the sauce.
The curry offers mild heat balanced by tomato and spice, with a creamy finish that complements the tender chicken pieces. This method suits busy cooks as the slow cooker requires minimal attention once started.
Serve the curry hot over plain rice to absorb the sauce. Garnishing with fresh coriander leaves adds a fresh herbal note. Adjust chili flakes to your preferred spiciness level before serving.
Alternatively, the curry paste can be made and cooked on the stovetop by briefly browning chicken pieces, adding the paste and chicken stock, then simmering until sauce reduces and chicken is cooked through.
Ingredients
- 2 red onions
- 5 garlic cloves
- fresh ginger thumb sized piece
- 2 tbsp tomato puree aka tomato paste
- 1 tbsp brown sugar or Sukrin Gold sweetener for a slimming version
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp cumin ground
- 1 tsp Turmeric
- 1 tsp paprika
- ½ tsp cayenne pepper
- 60 ml chicken stock chicken broth, ¼ cup
- 900 g chicken thighs fat removed, skinless, (2 pounds
- 5 tbsp cream or Alpro Soya Single Chilled Soya / fat free natural yoghurt for a SW version, double
- Coriander leaves handful, to garnish
- salt to season
- black pepper to season
- chilli flakes or onion seeds, to garnish
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
- The curry paste can be made ahead and stored in the refrigerator for convenience.
- This recipe serves about 4 people depending on portion size.
- The curry is suitable for reheating and tastes well after a day as flavors deepen.
- Adjust cayenne and chili flakes to control spice level.
- The creamy finish can be substituted with fat-free yogurt for a lighter version.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
