Main Courses

Slow Cooked Spicy Chicken Curry

Slow Cooked Spicy Chicken Curry

 

Prep Time Cook Time Total Time
Prep Time: 00:10   Cook Time: 04:00   Total Time: 04:10

 

Recipe Category Cuisine
Main Course Asian

 

 

What do we need?

 

Ingredients


Ingredients:

The Curry:

  • 1 tbsp vegetable oil
  • 1 large onion peeled and chopped
  • 3 chicken breasts boneless and skinless diced (approx 500g/17.5 oz)
  • 3 cloves garlic peeled and minced
  • 1 large piece of ginger about the size of your thumb, peeled and finely chopped
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 3 tsp hot chilli powder use less or mild chilli if you don’t like your curry too hot
  • 1 tbsp ground coriander
  • ½ tbsp cumin
  • 1 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 cup (240 ml) chicken stock (water plus a stock cube – or bouillon for gluten-free – is fine)
  • 400 ml (14 oz) tinned chopped tomatoes
  • 2 tbsp tomato puree paste for US
  • 2 tsp sugar this is to counteract the acidity in the tomatoes
  • 400 ml (14 oz) can full-fat coconut milk
  • 2 tbsp cornflour (cornstarch) mixed with 5 tbsp cold water to make a slurry – optional

To Serve:

  • boiled rice
  • chopped coriander (cilantro) and finely chopped chillies

 

Method

Method:

    •  
      1. Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.
      2. 1 tbsp vegetable oil, 1 large onion
      3. Add the chicken and cook for 3-4 minutes until just sealed.
      4.  
        3 chicken breasts
      5. Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika, and cinnamon.  3 cloves garlic, 1 large piece of ginger, 1 tsp salt, ½ tsp ground black pepper, 3 tsp hot chilli powder, 1 tbsp ground coriander, ½ tbsp cumin, 1 tbsp curry powder, 1 tsp paprika, 1 tsp cinnamon
      6. Stir to coat the chicken and cook for 1-2 minutes.
      7. Add in the stock, tinned tomatoes, tomato puree, sugar, and coconut milk. 1 cup (240 ml) chicken stock, 400 ml (14 oz) tinned chopped tomatoes, 2 tbsp tomato puree, 2 tsp sugar, 400 ml (14 oz) can full-fat coconut milk Stir, bring to a gentle bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
      8. Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).
        If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking. 2 tbsp cornflour (cornstarch)
      9. Sprinkle with coriander (cilantro) and serve with rice. boiled rice, chopped coriander (cilantro) and finely chopped chillies
       

     

 

 

 

Source: https://www.kitchensanctuary.com/slow-cooked-spicy-chicken-curry

Main Menu