Instant Pot

Slow-Cooker Spicy Chicken Curry

Name: Slow-Cooker Spicy Chicken Curry
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 large onion (peeled and chopped); 3 chicken breasts (boneless and skinless diced, approx 500g/17.5 oz); 3 cloves garlic (peeled and minced); 1 large piece of ginger (about the size of your thumb, peeled and finely chopped); 1 tsp salt; ½ tsp ground black pepper; 3 tsp hot chilli powder (use less or mild chilli if you don’t like your curry too hot); 1 tbsp ground coriander; ½ tbsp cumin; 1 tbsp curry powder; 1 tsp paprika; 1 tsp cinnamon; 1 cup (240 ml) chicken stock (water plus a stock cube - or bouillon for gluten-free - is fine); 400 ml (14 oz) tinned chopped tomatoes; 2 tbsp tomato puree (paste for US); 2 tsp sugar (this is to counteract the acidity in the tomatoes); 400 ml (14 oz) can full-fat coconut milk; 2 tbsp cornflour (cornstarch) (mixed with 5 tbsp cold water to make a slurry - *optional*); boiled rice; chopped coriander (cilantro) and finely chopped chillies

4 servings

portions

10 minutes

temps actif

4 hours 10 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 tbsp vegetable oil

1 large onion (peeled and chopped)

3 chicken breasts (boneless and skinless diced, approx 500g/17.5 oz)

3 cloves garlic (peeled and minced)

1 large piece of ginger (about the size of your thumb, peeled and finely chopped)

1 tsp salt

½ tsp ground black pepper

3 tsp hot chilli powder (use less or mild chilli if you don’t like your curry too hot)

1 tbsp ground coriander

½ tbsp cumin

1 tbsp curry powder

1 tsp paprika

1 tsp cinnamon

1 cup (240 ml) chicken stock (water plus a stock cube - or bouillon for gluten-free - is fine)

400 ml (14 oz) tinned chopped tomatoes

2 tbsp tomato puree (paste for US)

2 tsp sugar (this is to counteract the acidity in the tomatoes)

400 ml (14 oz) can full-fat coconut milk

2 tbsp cornflour (cornstarch) (mixed with 5 tbsp cold water to make a slurry - *optional*)

boiled rice

chopped coriander (cilantro) and finely chopped chillies

Instructions

Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.

Add the chicken and cook for 3-4 minutes until just sealed.

Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika, and cinnamon.

Stir to coat the chicken and cook for 1-2 minutes.

Add in the stock, tinned tomatoes, tomato puree, sugar, and coconut milk.

Stir, bring to a gentle bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.

Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).

If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.

Sprinkle with coriander (cilantro) and serve with rice.

Nutrition

Taille de Portion

Calories

387 kcal

Lipides Totaux

21 g

Lipides Saturés

15 g

Lipides Insaturés

Acides Gras Trans

Cholestérol

80 mg

Sodium

1140 mg

Glucides Totaux

22 g

Fibres Diététiques

4 g

Sucres Totaux

8 g

Protéines

31 g