Name: Slow-Cooker Spicy Chicken Curry
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 4, 4 servings
Cuisine: indian
Ingredients: 1 tbsp vegetable oil; 1 large onion (peeled and chopped); 3 chicken breasts (boneless and skinless diced (approx 500g/17.5 oz) ); 3 cloves garlic (peeled and minced); 1 large piece of ginger (about the size of your thumb, peeled and finely chopped); 1 tsp salt; ½ tsp ground black pepper; 3 tsp hot chilli powder (use less or mild chilli if you don’t like your curry too hot); 1 tbsp ground coriander; ½ tbsp cumin; 1 tbsp curry powder; 1 tsp paprika; 1 tsp cinnamon; 1 cup (240 ml) chicken stock ( (water plus a stock cube - or bouillon for gluten-free - is fine)); 400 ml (14 oz) tinned chopped tomatoes; 2 tbsp tomato puree (paste for US); 2 tsp sugar (this is to counteract the acidity in the tomatoes); 400 ml (14 oz) can full-fat coconut milk; 2 tbsp cornflour (cornstarch) (mixed with 5 tbsp cold water to make a slurry - *optional*); boiled rice; chopped coriander (cilantro) and finely chopped chillies

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Slow-Cooker Spicy Chicken Curry

Nutrition Facts

Per serving · recipe makes 4 · 4h 10m total

Servings

Calories

30% of a 2,000 cal day

595KCAL

Protein

37g74% DV

% DAILY VALUE

Total Fat32g

41%

Saturated22g

100%

Unsaturated10g

—

Total Carbs45g

16%

Fiber8g

30%

Total Sugars12g

—

incl. Added Sugars3g

Starch24g

—

Sodium1142mg

50%

% Daily Value is based on a 2,000 calorie day.

A fragrant chicken curry slow-cooked with warm spices, coconut milk, and tomatoes. Rich, complex, and ready to serve over rice.

Ingredients

4 SERVINGS

1 tbspvegetable oil
1large onion — peeled, chopped
500 gchicken breasts — boneless, skinless, diced, 17½ oz
3garlic — peeled, minced
1large piece of ginger — peeled, finely chopped
1 tspsalt
½ tspground black pepper
3 tsphot chilli powder
1 tbspground coriander
½ tbspcumin
1 tbspcurry powder
1 tsppaprika
1 tspcinnamon
1 cupchicken stock — 240 ml, or water plus a stock cube or gluten-free bouillon
400 mltinned chopped tomatoes — canned, 14 oz
2 tbsptomato puree (paste for US)
2 tspsugar
400 mlfull-fat coconut milk — 14 oz
2 tbspcornflour (mixed with 5 tbsp cold water to make a slurry - *optional*) — cornstarch
boiled rice
chopped coriander and finely chopped chillies — cilantro

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

4h 10m total

Read the method on Kitchen SanctuaryNicky Corbishley’s original page

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mainindiancurrychickendairy freegluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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