Recipes
Slow-Cooker Chicken Curry

Slow-Cooker Chicken Curry | Recipe

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Slow-Cooker Chicken Curry | Recipe

Name: Slow-Cooker Chicken Curry
Prep time: 10 min
Cook time: 300 min
Yield: 4 Personen
Ingredients: 5 tsp JS Chicken Seasoning; 1 onion; 2 tsp ginger; 3 cloves garlic; 1 tbsp olive oil; 700 g chicken breast, diced; 2 tins chopped tomatoes (800 g); 300 g basmati rice; salt, pepper; 1 tbsp curry paste of choice

Nils – Head Chef

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Cooking Time:

300 min

Difficulty:

Easy

Persons

Ingredients

5 tsp

Chicken Seasoning
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1

onion
2 tsp

ginger
3 cloves

garlic
1 tbsp

olive oil
700 g

chicken breast, diced
2 tins

chopped tomatoes (800 g)
300 g

basmati rice
salt, pepper
1 tbsp

curry paste of choice

Method

First, prepare the paste. Add the onion, ginger and garlic to a food processor and blend into a smooth paste.

In a pan, heat the olive oil over medium heat. Add the onion, ginger and garlic paste along with the curry paste, and cook for 3–5 minutes until fragrant and softened. Stir in the Chicken Seasoning along with 2 tablespoons of water, cooking for an additional 1–2 minutes to allow the spices to bloom.

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.

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.

Near the end of slow-cooking time, cook the basmati rice according to the instructions on the packet.

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