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Slow-cooker chicken curry

By: Jess Meyer
Former deputy food editor, delicious.

Published: 19 Aug 22
Updated: 18 Mar 24

Our slow-cooker chicken curry is packed with flavour. Chicken thighs, coconut, ginger and spices simmer together in the slow cooker for delicious results. Freeze half for another no-fuss cooking day.

For more stress-free meal ideas, take a look through our slow cooker recipes.

Easy
April 2022

Test kitchen approved

Serves 8 (2 meals for 4)
Hands-on time 10 min. Simmering time 5 hours on low or 3 hours on high.

Our slow-cooker chicken curry is packed with flavour. Chicken thighs, coconut, ginger and spices simmer together in the slow cooker for delicious results. Freeze half for another no-fuss cooking day.

For more stress-free meal ideas, take a look through our slow cooker recipes.

Nutrition: per serving

Calories: 339kcals
Fat: 13.2g fat (8.5g saturated)
Protein: 30.6g
Carbohydrates: 22.7g (6.5g sugars)
Fibre: 3.7g
Salt: 1.1g

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Ingredients

1kg free-range skinless, boneless chicken thighs (see Easy Swaps)
750g new potatoes, halved if large
2 tomatoes, roughly chopped
1 large onion, thinly sliced
6 garlic cloves, crushed
5cm piece ginger, grated
400g tin coconut milk
2 tbsp good quality mango chutney, plus extra to serve
1 tbsp tamarind paste
1 tbsp tomato purée
250g baby spinach leaves
Natural yogurt, basmati rice and poppadums to serve

For the spice mix

2 tbsp masala powder (we used Bart Roasted Raj blend)
2 tsp each ground cumin, coriander and turmeric
1 tsp ground black pepper
1 tsp salt
1/2 tsp chilli powder (kashmiri)

You’ll also need

Slow cooker or hob-safe cast iron casserole

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Method

Combine all the spice mix ingredients in a bowl. Add the chicken and toss to coat. Put in a slow cooker (see Flavour Boost) with the remaining curry ingredients except the spinach and serving suggestions. Add half a tin of water, stir well, then put on the lid and cook on high for 3 hours or low for 5 hours until the potatoes and chicken are tender. Alternatively, combine the chicken and remaining ingredients in a casserole (see Flavour Boost) with a whole tin of water. Cover with damp baking paper and a lid, then cook in a 130°C fan/gas 2 oven for 3-4 hours.
Shred the chicken into chunks using 2 forks, then stir in the spinach to wilt and season to taste. Serve with the yogurt, rice and poppadums, with extra mango chutney on the side.

Recipe from April 2022 Issue

Nutrition

Nutrition: per serving

Calories: 339kcals
Fat: 13.2g fat (8.5g saturated)
Protein: 30.6g
Carbohydrates: 22.7g (6.5g sugars)
Fibre: 3.7g
Salt: 1.1g

delicious. tips

Easy swaps: Use bone-in chicken thighs or drumsticks if you prefer – you’ll need about 1.8kg chicken to account for the bone. If using skin-on chicken, brown it first, skin-side down, in a pan for 6-8 minutes.

Flavour boost: If you like, fry the onion in a little veg oil or ghee for 10-12 minutes until softened and starting to brown before adding to the pot.
Cool the curry (without the spinach), then portion into freezer-safe containers. Freeze for 3-6 months. Defrost overnight in the fridge, then gently reheat until piping hot. Stir in the spinach, then serve.
If the sauce is a little thin once cooked, remove the chicken and potatoes, then bubble it in a pan over a medium-high heat for 5-6 minutes until thickened. Return the chicken and potatoes to the sauce and continue with step 2.