Left Continue shopping
Your Order

You have no items in your cart

Slow Cooker Chicken Curry


    • 1 green pepper, sliced
    • 1 red pepper, sliced
    • 1 white onion, sliced
    • ½ red chilli pepper seeded and finely diced 
    • 4 garlic cloves minced
    • small piece peeled and grated or ½ tsp ground ginger
    • juice from half a lemon
    • 1½ tsp paprika  
    • 2 tsp garam masala
    • 2 tsp cumin
    • 2 tsp chili powder
    • 2 tsp coriander leaves, fresh or ground dried coriander
    • 1 tsp cinnamon
    • ½ tsp salt
    • ½ tsp black pepper
    • ½ tsp sugar
    • 1 tbsp flour
    • 3 tbsp tomato paste
    • 1 15 oz can of tomatoes
    • 1 chicken stock cube, crumbled
    • 2 bay leaves
    • 75 ml (⅓ cup) heavy cream
  • How to:

    1. Add chicken thighs, peppers and onions, garlic, ginger and fresh chilli pepper to the slow cooker

    2. Mix in tomato puree, coriander, all of the spices (garam masala, paprika, cumin, chilli powder, cinnamon), salt, pepper, sugar and flour. Mix well to coat the chicken and vegetables in the tomato, seasoning and flour.

    3. Crumble in the chicken stock cube then add the tomato passata and lemon juice, and mix. Add the bay leaves, submerging them in the sauce, taking care not to break them into pieces. Cook on low for 5-7 hours

    4. At end of cooking time stir in the cream, and serve with basmati rice and fresh corriander