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Donal Skehan
Slow Cooker Chicken Curry | DonalSkehan.com
  • recipes

Slow Cooker Chicken Curry

September 15

Family friendly, freezer friendly, budget friendly & meal prep friendly, sure what more could you want!? This recipe makes an aromatic chicken curry that’s worth making again and again. Remove the chilli powder and add more cream if needed for smallies who don’t like spice!

  • time 4 - 6 hours
  • serves Serves 4
Method
  1. Place all the ingredients for the spice paste in a food processor and blitz until completely smooth. Transfer to a bowl and set aside.
  2. In a mixing bowl, combine the chicken with 1 tablespoon of the sunflower oil, garam masala, and a generous seasoning of salt & pepper. If possible, leave to sit for at least 1 hour but don’t worry if you don’t have time for this.
  3. Heat a large, high sided pan over a medium high heat and add the remaining oil. Once hot, fry the chicken until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
  4. If required add another drop of oil and over a medium high heat, fry the paste for 6 minutes until aromatic, stirring regularly.
  5. Slowly incorporate the chicken stock to the pan until smooth, before transferring to a slow cooker with the tin of chopped tomatoes, red peppers and the fried chicken on a high setting for 4 hours or a lower setting for 6 hours.
  6. Before serving, add a juice of half a lemon alongside a generous dollop of cream. Enjoy with basmati rice, a scattering of coriander leaves & sea salt.

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Ingredients

1 tbsp sunflower oil

1 tbsp garam masala

8 chicken thighs, boneless & skinless

250ml chicken stock

400g tin chopped tomatoes

1 red pepper, diced

Sea salt

For the spice paste:

1 onion, finely chopped

3 cloves garlic, peeled & sliced

1 large thumbsized piece ginger, peeled & sliced

Small handful fresh coriander, stalks & leaves

1 tbsp turmeric

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp ground ginger

1/2 tsp chilli powder

Pinch of freshly ground black pepper

To serve:

Juice of ½ lemon

A small handful of coriander leaves, to garnish

250g basmati rice, cooked

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