Slow Cooker Mild Chicken Curry

I’ve been using our slow cooker lots the past few weeks. We’ve been doing a lot of work in the garden so the convenience of the slow cooker has been a huge help. It’s great to just put the ingredients in and let it do its thing while we can get on with our jobs.
I have been looking for a mild curry that my boys can enjoy too, and this is the perfect Slow Cooker Mild Chicken Curry for us all.

Ingredients

450g chicken, diced

2 x large onions, finely chopped

2 x garlic cloves

Thumb sized piece of ginger, peeled

2 x tbsp vegetable oil

2 x tbsp tomato purée

1 tsp paprika

1 tsp ground cumin

1 tsp turmeric

1⁄4-1⁄2 tsp chilli powder

1 tsp ground coriander

2 tsp sugar

150ml double cream

300ml chicken stock

Basmati microwave rice & naan breads to serve (optional)

Method

1 Set the slow cooker to low heat.
Put the garlic, onions and ginger in a blender with a splash of water and mix to a paste. Heat the oil in a frying pan over medium heat and sear the chicken pieces. Remove from the pan and put to one side. Add onion paste to the frying pan and fry over medium heat for 10 minutes.

2 Stir in the tomato puree, sugar and spices into the onion paste and fry for 1 minute. Now pop the chicken back in along with any resting juice and add stock. Stir and bring to a simmer and then spoon into the slow cooker.
Cook on low heat for 5-6 hours until the chicken is cooked and tender.

3 Stir through the cream and leave for 10 minutes.
Serve with basmati rice and naan bread. Cheesy topped naans go down a treat with my children!

Feel free to print off the recipe below!

Slow Cooker Mild Chicken Curry

4.50 from 2 votes

A super tasty and mild slow cooker chicken curry. All of the family can enjoy this dish.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs 20 minutes mins

Course: Main Course

Calories: 511

Ingredients Equipment Method

Ingredients

  

• 2 large onions finely chopped
• 2 garlic cloves
• 1 thumb-sized piece of ginger peeled
• 2 tbsp vegetable oil
• 2 tbsp tomato purée
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp turmeric
• ½-¼ tsp chilli powder
• 1 tsp ground coriander
• 2 tsp sugar
• 150 ml double cream
• 300 ml chicken stock
• Basmati microwave rice & naan bread to serve Top naan with cheese (optional)
• 450 g Chicken diced

Equipment

• Slow Cooker

Method

 

1. Set the slow cooker to low heat. Put the garlic, onions and ginger in a blender with a splash of water and mix to a paste. Heat the oil in a frying pan over medium heat and sear the chicken pieces. Remove from the pan and put to one side. Add onion paste to the frying pan and fry over medium heat for 10 minutes.
2. Stir in the tomato puree, sugar and spices into the onion paste and fry for 1 minute. Now pop the chicken back in along with any resting juice and add stock. Stir and bring to a simmer and then spoon into the slow cooker. Cook on low heat for 5-6 hours until the chicken is cooked and tender.

    
3. Stir through the cream and leave for 10 minutes. Serve with basmati rice and naan bread. Cheesy topped naans go down a treat with my children!

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