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Slow-cooker south Indian chicken curry recipe

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This slow-cooker curry recipe is packed with chicken, south Indian spices and coconut milk. The chicken thighs take on all the vibrant flavours and are beautifully tender, thanks to the slow-cooking, and the curry sauce is wonderfully fragrant. See method

Serves 4
10 mins to prepare and 4 hrs to cook
364 calories / serving
Freezable

Ingredients

1 tbsp olive oil
1 large onion, finely diced
3 garlic cloves, finely chopped
2½ cm piece ginger, peeled and grated
300g ripe tomatoes, finely chopped
1 tbsp garam masala
1 tsp turmeric
1 tsp paprika
½ tsp chilli powder
1 cinnamon stick
4 cloves
4 cardamom pods
1 tbsp dried curry leaves
8 chicken thighs, bone in, skin removed
100ml coconut milk
small handful coriander leaves
chapattis, to serve

Each serving contains

Energy
1520kj
364kcal 18%
Fat
24g 34%
Saturates
9g 44%
Sugars
6g 7%
Salt
0.8g 14%

of the reference intake
Carbohydrate 8g Protein 31.4g Fibre 3.3g

Method

Put the oil, onions, garlic, ginger, tomatoes, spices, cinnamon stick, cloves, cardamom pods, curry leaves and chicken into the slow-cooker. Season and stir well. Put the lid on and cook on high for 3½ hrs.
Remove the lid and stir in the coconut milk. Cook on high for another 30 mins. Spoon into bowls and sprinkle with coriander. Serve with warm chapattis.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Slow-cooker recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.