Slow Cooker Chicken Curry Recipe: Easy Chicken Curry for Your Time

This healthy Slow Cooker Chicken Curry is SO incredibly easy. No browning, no preparation. Just leave it to bubble away and come home to the most delicious, creamy but light, coconut milk curry.

I’ve wanted to try making a curry recipe using this slow cooker method for SO long. I love easy, slow cooked curries, but who has time for browning meat at 7am before work?!

This healthy Slow Cooker Chicken Curry is SO incredibly easy. No browning, no preparation. Just leave it to bubble away and come home to the most delicious, creamy but light, coconut milk curry.

Let’s be honest, an authentic Indian curry, Madras curry or Thai curry, this is not. BUT it’s a super shortcut to a delicious, easy dinner. Just what we like!

For working adults, the slow cooker is a great tool. Try this slow-cooker chicken curry recipe the morning of one of your busy days. You’ll thank yourself at dinnertime. Serve with basmati rice.

You’ll need:

potatoes, washed and cut into chunks
chicken breast or thighs, cut into bite-sized pieces
fresh, frozen or canned vegetables (beans, peas, mixed veggies, etc.)
curry powder
coconut milk
curry paste (optional)
Here’s how to make it:

Put in the potatoes and chicken breast or thighs into the slow cooker.
Add in vegetables.
Add in curry powder with coconut milk or ready-mix curry paste.
Cook on low for 7-8 hours. Garnish with cilantro, if desired.

Ingredients

  • 1 large onion, roughly chopped
  • 3 tbsp mild curry paste
  • 400g can chopped tomatoes
  • 2 tsp vegetable bouillon powder
  • 1 tbsp finely chopped ginger
  • 1 yellow pepper, deseeded and chopped
  • 2 skinless chicken legs, fat removed
  • 30g pack fresh coriander, leaves chopped
  • cooked brown rice, to serve

Method

STEP 1
Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.

STEP 2
Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.

STEP 3
The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.

STEP 4
Stir in the the chopped leaves of 30g coriander just before serving over brown rice.

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