Slow-Cooker Spicy Chicken Curry
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Kitchen Sanctuary · by Nicky Corbishley★ 4.8 (98)

Slow-Cooker Spicy Chicken Curry

NUTRITION · PER SERVING250M COOK
CAL 30%·PRO 73%
CARBS 44G30% OF CAL
8G FIBER13G SUGAR23G OTHER
FAT 32G49% OF CAL
22G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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

mainindiancurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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
PREP
10M
SODIUM
956MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.