Homemade Chicken Curry in a Slow Cooker

Homemade Chicken Curry in a Slow Cooker

Homemade Chicken Curry in a Slow Cooker

Homemade Chicken Curry in a Slow Cooker is the ideal recipe to get started with when learning how to make homemade curries.

Simple, yet moorish and with that added option to spice it up to your own liking.

Chicken curry in a slow cooker is also a great option when cooking for friends for the first time.

Homemade Chicken Curry in a Slow Cooker
  • Serves approximately four people.
  • Cooking time takes around 31/2 hours on the high setting.
  • Preparation time is around twenty minutes for this recipe.

Homemade Chicken Curry in a Slow Cooker - Ingredients

Curry Paste Ingredients

  • 2 Medium Onions
  • Peeled & grated fresh root ginger (20g/3/4oz)
  • Garlic cloves x 6
  • Curry powder x 2 tablespoons (Choose the level of spice you prefer)
  • Dried chilli flakes x 1 teaspoon
  • Ground turmeric x 1 teaspoon
  • Sunflower oil x 2 tablespoons

Curry Ingredients

  • 8 x skinned, boned and halved chicken thighs
  • Cinnamon stick x 1
  • 3 x star anise
  • Waxy potatoes (500g/1lb peeled and cut)
  • 3 x carrots, sliced & peeled
  • 2 x tablespoons of cornflour
  • Coconut milk (400ml tin)
  • Green beans (150g/5oz)
  • Black pepper (freshly grounded)
Homemade Chicken Curry in a Slow Cooker - Instructions

Add the ingredients for the curry in to a blender making sure it has all been blended together.

Once blended and consistent, add the blended curry paste to a frying pan for around 3 minutes. Keep stirring through this process.

With the freshly grounded pepper, season the chicken thighs so all parts of the meat is covered.

Add the star anise, cinnamon stick and the seasoned chicken thighs to the frying pan with the curry paste.

Stir all together for around 3-4 minutes turning the chicken thighs till they reach a Golden Brown colour.

Once the chicken thighs are getting to the Golden Brown colour, add in 3 ½ fl/100ml of water and bring to the boil.

Turn on your slow cooker to high and add all the contents of the frying pan to the slow cooker with the carrots and potatoes.

The cornflour and 2 tablespoons of water can now be whisked in a bowl to create a paste.

We now add the coconut milk to the paste, mix it in and then add to the chicken curry in the slow cooker making sure you give everything a good stir.

Let the chicken curry now cook on high for around 3 hours and 20 minutes before your serve add the Green beans.

Once ready to serve, you can make up the dish with rice, a potato side or just serve the chicken curry on it’s own.

Thanks for sharing!
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