This tomato based slow cooker chicken curry is not only delicious, nutritious, but it requires little hands-on time, too. Simply pop your ingredients in the slow cooker that morning and let it work its magic throughout the day – how's that for easy?
Prepared with spices such as paprika and garam masala and cooked in creamy coconut milk and fragrant ginger, it's a great mid-week meal, especially in colder weather. The curry will be ready after 6hr, but can be left for up to 8hr before serving.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
8 hrs 15 mins
Total Time:
8 hrs 30 mins
Cal/Serv:
418
Ingredients
1Tbsp.
sunflower or vegetable oil
1
onion, chopped
3
garlic cloves, crushed
1tsp.
ground cumin
1tsp.
ground coriander
11/2Tbsp.
garam masala
1
-3tsp hot paprika, to taste
2Tbsp.
tomato purée
21/2
cm piece fresh root ginger, peeled and grated
400g
tin chopped tomatoes
200ml
coconut milk
1tsp.
caster sugar
650g
chicken thigh fillets, trimmed of excess fat and cut into large chunks, about 6cm
large handful fresh coriander, leaves roughly chopped, to serve
Directions
Step 1Heat the oil in a medium pan over medium heat and fry onions until soft, about 8-10min.
Step 2Stir in the garlic, cumin, coriander, garam masala and 1tsp paprika and fry for 1min until aromatic. Add the tomato purée and cook for a further min. Stir in the ginger, tomatoes, coconut milk and sugar.
Step 3Transfer onion mixture to the slow cooker and stir in the chicken and some seasoning. Cover with the lid and cook on Low for 6-8hr.
Step 4When the chicken is cooked and you're ready to serve, check seasoning and add more paprika to taste, if it needs a touch more spice. Stir in half the coriander, divide between four bowls and sprinkle with remaining coriander. Serve with rice, naan breads and mango chutney, if you like.
GH TIPs If you don't have a slow cooker, simply add the chicken to the pan after step 2. Simmer on the hob for 15-20min until the chicken is cooked. Check the seasoning and serve.
If you're short on time, you can make the sauce the night before (up to the end of step 2) and store in the fridge, ready to put everything in the slow cooker in the morning.
Or, for something a little different, why not try this trying this delicately spiced vegetable tagine, served on a bed of fluffy couscous with grilled rosemary flatbreads, fresh herbs and yoghurt.
It's worth taking the time to fry the onions and spices off at the beginning, as this will give the curry layers of complex flavour.
What to read next
Per serving:
Calories: 418
Protein: 31g
Total fat: 27g
Saturates: 12g
Carbs: 11g
Total sugars: 9g
Fibre: 2g
The best slow cooker recipes for hands-off cooking
Grace is Good Housekeeping’s Digital Cookery Writer, serving up delicious food content and recipes online. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
