Slow-Cooker Chicken Curry
Slow-Cooker Chicken Curry | Recipe
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Slow-Cooker Chicken Curry | Recipe

Just Spices Just Spices
Rating:
0 % of 100
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Just Spices
Cooking Time:
300 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

1
First, prepare the paste. Add the onion, ginger and garlic to a food processor and blend into a smooth paste.
2
In a pan, heat the olive oil over medium heat. Add the onion, ginger and garlic paste, and cook for 3–5 minutes until fragrant and softened. Stir in the Chicken Curry Seasoning along with 2 tablespoons of water, cooking for an additional 1–2 minutes to allow the spices to bloom.
3
Scrape the sautéed spice mixture from the pan into the slow cooker. Add the diced chicken breast and chopped tomatoes, and season with salt and pepper. Stir everything together to ensure the chicken is evenly coated with the sauce.
4
Cover and slow-cook on low for 4–5 hours or high for 2–3 hours until the chicken is cooked through and tender. Stir occasionally if possible to ensure even cooking.
5
Near the end of slow-cooking time, cook the basmati rice according to the instructions on the packet.
6
When the curry is cooked, divide it into 4 portions and serve with cooked basmati rice. Top with fresh coriander.
Tip: Cooking on low heat for longer will give a more tender texture and allow the flavours to develop beautifully.

Nutritional information: (Per person)

Calories
499 kcal

Carbohydrates
59 g

Protein
49 g

Fat
7 g

Method
1
First, prepare the paste. Add the onion, ginger and garlic to a food processor and blend into a smooth paste.
2
In a pan, heat the olive oil over medium heat. Add the onion, ginger and garlic paste, and cook for 3–5 minutes until fragrant and softened. Stir in the Chicken Curry Seasoning along with 2 tablespoons of water, cooking for an additional 1–2 minutes to allow the spices to bloom.
3
Scrape the sautéed spice mixture from the pan into the slow cooker. Add the diced chicken breast and chopped tomatoes, and season with salt and pepper. Stir everything together to ensure the chicken is evenly coated with the sauce.
4
Cover and slow-cook on low for 4–5 hours or high for 2–3 hours until the chicken is cooked through and tender. Stir occasionally if possible to ensure even cooking.
5
Near the end of slow-cooking time, cook the basmati rice according to the instructions on the packet.
6
When the curry is cooked, divide it into 4 portions and serve with cooked basmati rice. Top with fresh coriander.
Tip: Cooking on low heat for longer will give a more tender texture and allow the flavours to develop beautifully.

Nutritional information: (Per person)

Calories
499 kcal

Carbohydrates
59 g

Protein
49 g

Fat
7 g

Slow-cooker chicken curry

This slow-cooked chicken curry allows the chicken to absorb all the rich flavours from the Chicken Curry Seasoning, resulting in a tender and aromatic dish. Sautéing the aromatics in the paste before adding them to the slow cooker enhances the depth of flavour, but if you are short on time, you can just add everything to the slow cooker and get going.

 

 

More chicken curry recipes

Chicken tikka masala, curried chicken breast and butter chicken are just some of our popular chicken curry recipes you can find on our site! Check them out, along with our curry spice blends, for cosy curries perfect for autumn and winter.

Ingredients

Persons

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