Slow Cooker Chicken Curry
I like mine with naan bread and some lime pickle…
Instead of peas - try adding a few handfuls of baby leaf spinach right at the end so they just have time to wilt.
- 4+
- 15 minutes
- 8 hours+
Ingredients
- 3 tbsp. vegetable oil
- 4 skinless chicken breast, diced
- 3 onions, finely sliced
- 2 cloves garlic, sliced
- piece of ginger, peeled & grated
- 1 tbsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. tumeric
- 1 tsp. chilli powder
- 300 ml boiling water
- 2 chicken stock cubes
- 1/4 cup natural yogurt
- salt and pepper
- 200 g frozen peas optional
- 2 tbsp. cornflour
Garnish
- 1 tbsp. picked coriander leaves
Directions
Morning Prep
- Heat the oil in large pan and sweat the onion, garlic and ginger with a little salt for 8-10 min until softened. Add the ground spices and stir well.
- Meanwhile, dissolve the stock cubes in the boiling water.
- Add the stock and diced chicken. Stir well.
- Transfer to the slow cooker and cook on low for 8h+
- If you’re including them, pop the frozen peas in the fridge to defrost.
- Go out and enjoy your day
Finishing off
- Add the peas (if using) about 30 min before you want to eat.
- Stir in the yogurt.
- If the curry looks a little runny, mix the cornflour with a little water and add to the slow cooker, giving it a good stir.
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