I love the simplicity of using the slow cooker. There is something so satisfying about being able to throw a load of ingredients together and then at the end there is a delicious meal. I love the convenience of leaving the slow cooker to work its magic while I am working hard. Or out for the day. Or even just lazing around in my PJs. The slow cooker has been a godsend for us since we had a baby! Today I am sharing with you my slow cooker chicken curry recipe. This is super simple, cheap, and perfect for any time of year.
Ingredients for slow cooker chicken curry – serves 2-3 hungry people
2 medium onions
1 green pepper
2 cloves of garlic
1 teaspoon tumeric
2 teaspoons cumin
2 tablespoons curry powder (I use medium, you can use any strength)
1 tablespoon garam masala
Thumb sized piece of ginger or 1/2 tablespoon of ground ginger
Pinch of cinnamon
1/2 a green chilli (I used a frozen cube made from our allotment)
Salt and pepper to season
400ml chicken stock
70g coupelle of tomato puree from Cirio UK – we were sent this to try out!
Method for slow cooker chicken curry
Now this is SUPER easy! Get your ingredients. Place them together in the slow cooker.
Cook on high for 4-6 hours or low for 8 hours.
If needed 30 minutes before the end mix the cornflour with a small amount of cold water. Add this to the slow cooker, put on high and leave the lid off to help it thicken up. Mine thickened up enough without the cornflour just from removing the lid for the final 30 minutes.
There you go. The finished result.
I think this slow cooker chicken curry is lovely. It is quick, simple, cheap and healthy. If you want to bulk this out a little more you can add a tin of chickpeas.
We tend to enjoy this with rice and naan bread. Sometimes Bombay potatoes too – yum!