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Slow Cooker Chicken Curry

This recipe has been developed specifically for the slow cooker, although you could easily cook it in a saucepan or the oven. To make life really simple, there is no browning involved; just put the ingredients in the cooking pot and go. If you are out at work all day then go for 8 hours on low. If you can get away with a shorter cooking time then choose 3 hours on high.

The heat level is between mild and moderate; to alter, just use more or fewer chillies.

10 Minutes
Yields4 Servings
Prep Time10 minsCook Time3 hrsTotal Time3 hrs 10 mins
 4 Chicken Breast Fillets
 4 Garlic Cloves - Crushed
 2 pinches Ginger - Crushed
 1 tbsp Garam Masala
 1 tbsp Ground Coriander
 1 tsp Cumin
 1 tsp Paprika
 1 Onion - Grated
 2 Red Chillies - Pierced
 1 tbsp Tomato Puree
 Flaked Sea Salt
 ½ Lemon (Juice Only)
 100 ml Double Cream
 100 g Ground Almonds
 1 Small Pack of Fresh Coriander
 1 tbsp Butter
1

Lay the chicken in the bottom of the slow cooker pot.

2

Add the spices, onion, garlic, ginger, tomato puree, lemon juice, butter, and salt. Spread the tomato puree with the back of a spoon. To make life easier the chillies are simply pierced a few times with a sharp knife and added to the pot; they release all the heat you need. If you want it hotter you can either chop the chillies, add a few more, or use small hot chillies.

3

Add about an inch of cold water and cover with the lid.

4

Turn to your desired heat setting and leave well alone until the time is up. 3 hours on high is enough, or 6 hours on low. You can let it go for 8 hours on low, but chicken is best when given a shorter time.

5

Once you are almost ready to serve stir in the cream, ground almonds, and fresh coriander, trying not to disturb the chicken too much. Put the lid back on for a final 20 minutes and then serve whilst hot.

Ingredients

 4 Chicken Breast Fillets
 4 Garlic Cloves - Crushed
 2 pinches Ginger - Crushed
 1 tbsp Garam Masala
 1 tbsp Ground Coriander
 1 tsp Cumin
 1 tsp Paprika
 1 Onion - Grated
 2 Red Chillies - Pierced
 1 tbsp Tomato Puree
 Flaked Sea Salt
 ½ Lemon (Juice Only)
 100 ml Double Cream
 100 g Ground Almonds
 1 Small Pack of Fresh Coriander
 1 tbsp Butter

Directions

1

Lay the chicken in the bottom of the slow cooker pot.

2

Add the spices, onion, garlic, ginger, tomato puree, lemon juice, butter, and salt. Spread the tomato puree with the back of a spoon. To make life easier the chillies are simply pierced a few times with a sharp knife and added to the pot; they release all the heat you need. If you want it hotter you can either chop the chillies, add a few more, or use small hot chillies.

3

Add about an inch of cold water and cover with the lid.

4

Turn to your desired heat setting and leave well alone until the time is up. 3 hours on high is enough, or 6 hours on low. You can let it go for 8 hours on low, but chicken is best when given a shorter time.

5

Once you are almost ready to serve stir in the cream, ground almonds, and fresh coriander, trying not to disturb the chicken too much. Put the lid back on for a final 20 minutes and then serve whilst hot.

Slow Cooker Chicken Curry