Slow-cooker south Indian chicken curry recipe
Created by The Tesco Recipes team
This slow-cooker curry recipe is packed with chicken, south Indian spices and coconut milk. The chicken thighs take on all the vibrant flavours and are beautifully tender, thanks to the slow-cooking, and the curry sauce is wonderfully fragrant.
See method- Serves 4
- 10 mins to prepare and 4 hrs to cook
- 364 calories / serving
- Freezable
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely diced
- 3 garlic cloves, finely chopped
- 2½ cm piece ginger, peeled and grated
- 300g ripe tomatoes, finely chopped
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp chilli powder
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 tbsp dried curry leaves
- 8 chicken thighs, bone in, skin removed
- 100ml coconut milk
- small handful coriander leaves
- chapattis, to serve
Each serving contains
- Energy
- 1520kJ 364.0kcal
- Fat
- 24g
- Saturates
- 9g
- Salt
- 0.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 8.0gProtein 31.4gFibre 3.3g
Method
- Put the oil, onions, garlic, ginger, tomatoes, spices, cinnamon stick, cloves, cardamom pods, curry leaves and chicken into the slow-cooker. Season and stir well. Put the lid on and cook on high for 3½ hrs.
- Remove the lid and stir in the coconut milk. Cook on high for another 30 mins. Spoon into bowls and sprinkle with coriander. Serve with warm chapattis.
- See more Slow-cooker recipes
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
