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Slow Cooker Chicken Curry
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Slow Cooker Chicken Curry

4 h 15 minServes 4Nutri-Score C€€
from @dontgobaconmyheart_11 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boneless, skinless, cut into chunks)Meat800 g
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • ginger (grated)Produce20 g
  • curry powder (2 tsp)Spices2 g
  • ground cumin (1 tsp)Spices2 g
  • ground coriander (1 tsp)Spices2 g
  • turmeric (1/2 tsp)Spices1 g
  • coconut milk (full-fat, canned)Pantry400 ml
  • tomato passataPantry200 ml
  • chicken stockPantry150 ml
  • vegetable oil (1 tbsp)Pantry15 ml
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices1 g
  • fresh coriander (chopped, to serve)Produce15 g

per serving

Nutrition

527kcal

Carbs
11 g
Proteins
38 g
Fat
37 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 2

  3. Bloom the spices

    • Stir the curry powder, cumin, coriander and turmeric into the pan.
    • Cook briefly until the spices smell fragrant.
    Step 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.
    Step 4

  5. Slow cook the curry

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

  6. Finish and serve

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