Slow Cooker Chicken Curry
5 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1 tbsp butter or oil
- 1 medium onion, finely diced (120g)
- 20 g garlic
- 20 g ginger
- 2 tbsp curry powder
- 1 tbsp paprika
- 1kg boneless skinless chicken thighs, cut into large bite-sized pieces
- 400g tomato passata
- 120ml coconut milk
- 2 tbsp tomato puree
- 3 tsp sugar
- ยฝ tsp salt
- 20 g cornflour
Method
- Heat the butter or oil in a wide pan or wok over a medium heat. Add the finely diced onion and cook gently for 5โ6 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the garlic and ginger and cook for a further minute, just until fragrant. Sprinkle in the curry powder and paprika, stirring continuously for another minute to toast the spices and release their full aroma.
- Transfer the onion and spice mixture to the slow cooker. Add the chicken thighs, tomato passata, coconut milk, tomato purรฉe, sugar, salt, and cornflour. Stir well to ensure the chicken is evenly coated and everything is fully combined.
- Cover and cook on high for 3 hours or low for 5 hours, until the chicken is tender and the sauce is rich, thick, and full of flavour.
- Give everything a final stir before serving.