Slow Cooker Chicken Curry - easiest EVER recipe
This healthy Slow Cooker Chicken Curry is SO incredibly easy. No browning, no preparation. Just leave it to bubble away and come home to the most delicious, creamy but light, coconut milk curry.
Ingredients
- 4 Cloves Garlic Peeled and chopped, or frozen, ready prepared
- 2 tsp Fresh ginger Peeled and grated, or use a ready prepared paste
- 3 tbsp Medium curry powder
- 1/2 tsp Chilli flakes
- 1/2 tsp Salt
- 100 g Mango chutney
- 400 ml Reduced fat Coconut Milk
- 1 Large Onion Peeled and very finely chopped, I use frozen ready prepared
- 1 kg Boneless, skinless chicken thighs
- 1 tsp Garam Masala
Instructions
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Put everything APART FROM the Garam Masala into the slow cooker (crock pot). Give it a good stir.
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Put the lid on and cook on HIGH for 4 hour or LOW for at least 6 hours.
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When the chicken is tender and falling apart, gently shred it with two forks and stir in the Garam Masala. Mix well until everything is coated and softened in the sauce.
Recipe Notes
Thick/thin sauce?
This recipe makes quite a thin sauce, which I like as the shredded chicken kind of 'soaks' it up. If you're anxious to have a thick sauce, you have a couple of options:
- Use 300ml of Coconut milk instead of the full can.
- Or when cooked, if you feel that the sauce is too thin, pop 1 tbsp of cornflour into a mug or small bowl, take a ladle of sauce from the curry and mix until smooth with the cornflour. Pour BACK into the curry and stir through and heat through. It will thicken the sauce slightly. (Do NOT just put the cornflour straight in, it will go lumpy!)
If you're planning on reheating the curry, or freezing, definitely use the full amount and don't thicken as it will get thicker when you reheat it.
To finish:
- When you taste the curry at the end, you can add another tablespoon or two of Mango Chutney if you think it needs more sweetness.
- Garnish with mint or coriander if you fancy.