Slow Cooker Chicken Curry - easiest EVER recipe
6 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 Cloves Garlic (Peeled and chopped, or frozen, ready prepared)
- 2 tsp Fresh ginger (Peeled and grated, or use a ready prepared paste)
- 3 tbsp Medium curry powder
- 1/2 tsp Chilli flakes
- 1/2 tsp Salt
- 100 g Mango chutney
- 400 ml Reduced fat Coconut Milk
- 1 Large Onion (Peeled and very finely chopped, I use frozen ready prepared)
- 1 kg Boneless, skinless chicken thighs
- 1 tsp Garam Masala
Method
- Put everything APART FROM the Garam Masala into the slow cooker (crock pot). Give it a good stir.
- Put the lid on and cook on HIGH for 4 hour or LOW for at least 6 hours.
- When the chicken is tender and falling apart, gently shred it with two forks and stir in the Garam Masala. Mix well until everything is coated and softened in the sauce.