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Slow Cooker Chicken Curry
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Slow Cooker Chicken Curry

4 h 15Pour 4Nutri-Score C€€
par @dontgobaconmyheart_11 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (boneless, skinless, cut into chunks)Viandes800 g
  • onion (diced)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes3 morceaux
  • ginger (grated)Fruits et légumes20 g
  • curry powder (2 tsp)Épices2 g
  • ground cumin (1 tsp)Épices2 g
  • ground coriander (1 tsp)Épices2 g
  • turmeric (1/2 tsp)Épices1 g
  • coconut milk (full-fat, canned)Épicerie400 ml
  • tomato passataÉpicerie200 ml
  • chicken stockÉpicerie150 ml
  • vegetable oil (1 tbsp)Épicerie15 ml
  • salt (to taste)Épices5 g
  • black pepper (to taste)Épices1 g
  • fresh coriander (chopped, to serve)Fruits et légumes15 g

par portion

Nutrition

527kcal

Glucides
11 g
Protéines
38 g
Lipides
37 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Mijoteuse
  • Poêle
  • Saladier

pas à pas

Préparation

  1. Brown the chicken

    • Heat the oil in a frying pan over medium-high heat.
    • Brown the chicken chunks on all sides, then transfer to the slow cooker.
    Étape 1

  2. Soften the aromatics

    • In the same pan, soften the onion for a few minutes.
    • Add the garlic and ginger and cook until fragrant.
    Étape 2

  3. Bloom the spices

    • Stir the curry powder, cumin, coriander and turmeric into the pan.
    • Cook briefly until the spices smell fragrant.
    Étape 3

  4. Load the slow cooker

    • Add the onion mixture to the slow cooker with the tomato passata, coconut milk and stock.
    • Season with salt and pepper and stir everything together.
    Étape 4

  5. Slow cook the curry

    • Cover and cook on low until the chicken is tender and the sauce has thickened.
    Étape 5

  6. Finish and serve

    • Taste and adjust the seasoning.
    • Scatter with fresh coriander and serve with rice or naan.
    Étape 6
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