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