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EEZY Recipes

Slow Cooker Chicken Curry

Tender chicken thighs simmered slowly in a mild tomato and coconut curry sauce.

Prep
15 min
Cook
4 hr 30 min
Total
4 hr 45 min
Serves
4
Ingredients
11
Effort
Easy

Ingredients

  • 800g Boneless skinless chicken thighs, fully thawed, halved
  • 1 Onion, diced
  • 3 cloves Garlic, crushed
  • 1 tbsp Fresh ginger, grated
  • 2 tbsp Curry powder, medium
  • 2 tbsp Tomato paste
  • 400g can Crushed tomatoes
  • ½ cup (125ml) Chicken stock
  • 400ml can Coconut milk
  • 1 tsp Salt
  • Cooked rice, to serve

You’ll need: Slow cooker

Method

  1. Put the onion, garlic, ginger, curry powder and tomato paste in the slow cooker and stir to combine. Add the tomatoes, stock and salt, then the chicken, and stir to coat.

  2. Cover and cook on low for 4–5 hours or on high for 2½–3 hours, until the chicken is very tender and cooked through. Check the thickest piece is white with no pink (75°C on a thermometer).

  3. Stir in the coconut milk, cover and cook on high for 15 minutes, until hot. If the sauce is thin, leave the lid off for 15 minutes more.

  4. Break the chicken into chunks in the sauce, taste and serve with rice.

Storage

Cool within 2 hours; don't leave it sitting in the slow cooker to cool. Keeps in the fridge up to 2 days; reheat until piping hot all the way through. Freezes up to 3 months. Cook rice separately; cool leftover rice quickly and eat within 1 day.

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