Slow Cooker Chicken Curry

What to Put on the Table With Slow Cooker Chicken Curry

• Basmati rice
• Naan
• Cucumber raita
• Mango chutney

How to Make Slow Cooker Chicken Curry

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1. Heat the oil in a frying pan and cook the onion for 6 minutes. Add the garlic, ginger and curry paste for 2 minutes and tip into the slow cooker.

   Mark done Start 6 min timer

2. Add the chicken, tomatoes and salt and stir. Cover and cook on low for 5 hours 30 minutes. If your slow cooker runs hot, check at 4 hours 30 minutes.

   Mark done

3. Stir in the coconut milk and peas, cover and cook for 30 minutes more.

   Mark done Start 30 min timer

4. Stir in the coriander, taste for salt and serve.

   Mark done

A Few Notes

Fry the curry paste before it goes in.

Stir in the coconut milk near the end.

Use thighs; breast dries out.

Thicken uncovered on high if the sauce is thin.

Swaps and Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Keeping What's Left

Keeps in the fridge for up to 3 days. Freezes for up to 3 months. Reheat until steaming throughout.

Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.