Slow Cooker Classic Chicken Curry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 chicken breasts, cut into chunks
- 400ml (1 2/3 cups) tin of reduced-fat coconut milk
- 2 tbsp tomato purรฉe
- 1 tsp ground coriander
- 1 tbsp ground turmeric
- 2 tbsp curry powder
- 1 tsp chilli powder
- 1 onion, roughly chopped
- 4 garlic cloves, crushed
- 2.5cm fresh ginger, grated, or 1 tsp ground ginger
- ยฝ tsp Chinese 5 spice
- 400g (1 2/3 cups) tin of garden peas, drained
- Salt and pepper, to taste
Method
- Place all the ingredients, except the peas, in the slow cooker, stir and season to taste. Cook on high for 4 hours. Add the peas and cook for another 5 minutes to soften and heat in the sauce.