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Slow cooker coconut chicken curry

Slow cooker coconut curry with naan breads and rice

Slow cooker coconut chicken curry

Name: Slow cooker coconut chicken curry
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tbsp vegetable or sunflower oil (optional); 1 red onion finely chopped or sliced; 8 skinless and boneless chicken thighs chopped into chunks; 4 garlic cloves crushed or finely grated; thumb-sized piece of ginger finely grated; 6 tbsp curry paste; 400ml can coconut milk; 400g can chopped tomatoes; 500g sweet potato or butternut squash, roughly chopped; handful of fresh coriander roughly chopped, to serve; 1 red chilli sliced, to serve (optional)

Cassie Best

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 5 hrs - 8 hrs

A star rating of 4.2 out of 5.32 ratingsRate

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Get your slow cooker to do the hard work for this Indian-style curry. We've added chicken and sweet potato, then served with naans and rice

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable or sunflower oil

(optional)
1 red onion

finely chopped or sliced
8 skinless and boneless chicken thighs

chopped into chunks
4 garlic cloves

crushed or finely grated
thumb-sized piece of ginger

finely grated
6 tbsp curry paste
400ml can coconut milk
400g can chopped tomatoes
500g sweet potato

or butternut squash, roughly chopped
handful of fresh coriander

roughly chopped, to serve
1 red chilli

sliced, to serve (optional)

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Nutrition: Per serving (6)

kcal384
fat22g
saturates11g
carbs25g
sugars10g
fibre5g
protein19g
salt0.72g

Method

step 1

For a deeper flavour, if you have time, heat the oil in a frying pan over a medium heat and fry the onion for 6-8 mins until softened. Add the chicken and fry for a few minutes until seared all over (but not cooked through), then add the garlic and ginger and cook for 2 mins until fragrant. Stir in the curry paste and cook for 1 min.
step 2

Tip into your slow cooker along with the coconut milk, tomatoes and sweet potato or butternut squash. Alternatively, put everything but the oil, coriander and chilli in your slow cooker and stir to combine. Cook on high for 5 hrs or low for 8 hrs, until the chicken is tender and cooked through. Remove the lid for the final 1 hr to thicken the sauce. Serve over rice or with naan bread with a scattering of coriander and red chilli, if you like.

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Overall rating

A star rating of 4.2 out of 5.32 ratings

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