Easy Slow Cooker Chicken Curry Recipe

4 standard portions

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Ingredients

• 1 Onion (finely chopped)
• 4 Garlic Cloves (finely chopped)
• 1 tsp Fresh Ginger (grated)
• 4 Boneless Chicken Breasts (weighing approx 800g cut into large chunks (or use boneless chicken thighs))
• 400 ml Coconut Milk
• 4 tbsp Mango Chutney
• 2 tbsp Tomato Puree (Tomato Paste)
• 4 tbsp Mild Curry Powder
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Chilli Flakes (optional)
• ½ tsp Salt
• ¼ tsp Pepper
• 1 tbsp Fresh Coriander (Cilantro) (finely chopped)

Method

1. Place the finely chopped onion, garlic, and ginger in the bottom of the slow cooker and add the diced chicken breast on top.
2. In a jug, whisk together the coconut milk, mango chutney, tomato puree, curry powder, cumin, ground coriander, salt, pepper, and chilli flakes (if using). Pour over the chicken and mix everything together with a wooden spoon.
3. Cook on low for 6-8 hours or high for 4 hours. Take the lid off for the last hour of cooking to thicken up the sauce (or use a cornflour slurry/thickening granules). Serve with rice and garnish with finely chopped coriander