How to Slow cook chicken curry
The example recipe below is designed to show how to slow cook chicken curry in a slow cooker.
There are many different curry recipes (Indian, Thai, Brazilian, etc) but they are all great for making in a slow cooker.
The advantage is that the taste is great, and they are very easy & simple to make.
6 Key items – How to slow cook chicken curry in slow cooker
The example recipe lower down the page will show you exactly how to make it.
You will find there are 6 key items that will make all the difference:
1. The type of slow cooker chicken curry you want to make.
The recipe below will show you how to make a Brazilian chicken curry.
But for example a Thai basil chicken curry (pictured) uses very similar ingredients but uses curry & chilli powder as well as Thai basil leaves.
And if you make an Indian curry it will often use the same ingredients as well as curry powder, garam masala, cinnamon and yoghurt.
2. Fry the chicken first or add it raw
The easiest way is to simple add the chicken into the slow cooker without frying.
But you will find that marinating them in the spices and then frying them for a few minutes will really help boost the flavour.
If you want to get the maximum flavour simply cover the chicken with the spices and then leave in a fridge for a couple of hours before frying
3. The coconut milk you use
Coconut milk is a key ingredient in many recipes, like the chicken curry.
Yes, it is claimed it has many health benefits (For example according to medical news today it helps lower cholesterol, etc.
Similarly it has a lovely flavour and is a great ingredient.
However… it does tend to have a lot of calories. Which is why we used the light option in this recipe – the flavour is the same but it has half the amount of calories. (Available from Amazon)
4. The pepper you use
Different peppers add distinct flavour to recipes.
In this recipe we used Bell peppers – simply because they are very easy to get. However there are many different types of pepper you can use, depending on how spicy you want to make the curry.
For an authentic Brazilian chicken curry then Malagueta peppers would be ones to use – they have a heat a bit like the Tabasco. (Available from Amazon)
5. How hot & spicy you make your curry
This recipe is based on a Brazilian chicken curry and uses cayenne pepper. If you want to make it taste more like a curry from India then use curry powder or garam masala.
Or to change the spice levels (as mentioned above) you can change which pepper you use.
It is very much down to personal taste how hot you would like the curry to be. The easy option is to taste the curry when it is in the slow cooker and alter it if required.
6. Coriander or parsley
Right at the end of cooking you have the option to either sprinkle coriander or parsley on top.
Yes, they do add a lovely colour but the key to realise is that they add a different flavour to your curry.
- Parsley will have a fresh, slightly bitter flavour
- Coriander has a more complex flavour (citrussy with a taste of pepper –
Especially coriander will add an extra flavour to the meal.
How to slow cook chicken curry in slow cooker
Ingredients:
- 4 Chicken breasts (400 g) – cut into cubes
- 400 ml Coconut milk – 1 can
- 2 Onions – chopped
- 2 Bell peppers (see note below) – chopped
- 3 cloves Garlic – crushed
- 1 tbsp Fresh Ginger
- 1 tbsp Tomato puree
- 1 Lemon (juiced)
- 1 tbsp Sugar
- Spices:
- 1 tsp Turmeric
- 1 tsp Cumin (ground)
- 1 tsp Cayenne pepper
- 2 tbsp Coriander – chopped
- 2 tbsp Olive oil
- Salt & pepper
Equipment
- 1 Large frying pan or wok
- 1 slow cooker
- 1 bowl
- 1 Chef’s knife & chopping board,
Instructions
- Prepare the ingredients.
- Chop the onions, peppers and crush the garlic & ginger.
- Add the chicken breasts into a bowl, add the spices, salt & pepper and mix well
- Fry the chicken
- Add olive oil into into the wok (or frying pan) and add the flavoured chicken breasts
- Fry until the outside is nice and brown
- Add ingredients into the slow cooker
- Pour the chicken breasts into the cooker
- Then add the onions, pepper, garlic & ginger
- Add the lemon juice, tomato puree
- And lastly cover with the coconut milk
- Cook the chicken curry
- Leave the slow cooker on low heat for 4 to 6 hours
- And lastly add the chopped coriander.
What to eat with the slow cook chicken curry
It tastes lovely either with rice on it’s own with in a bowl with naan.
OK, maybe because I live in England but my favourite is to combine it with roast potatoes. Might seem weird but the flavours work really well.
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How to slow cook chicken curry
Equipment
- 1 Large frying plan Or wok
- 1 Slow Cooker
- 1 Bowl
- 1 Knife and chopping board
Ingredients
- 4 Chicken breasts
- 400 ml Coconut milk Light
- 2 Onion chopped
- 2 red pepper chopped
- 3 cloves Garlic crushed
- 1 tbsp Grated ginger
- 1 tbsp Tomato puree
- 1 tbsp sugar
- 1 Lemon juiced
- 1 tsp Turmeric
- 1 tsp Ground cumin
- 1 tsp Cayenne pepper
- 2 tbsp Chopped Coriander (Cilantro)
- 2 tbsp Olive oil
- Salt and Pepper
Instructions
Prepare the ingredients.
- Add the chicken breasts into a bowl, add the spices, salt & pepper and mix well4 Chicken breasts, 1 tsp Turmeric, 1 tsp Ground cumin, 1 tsp Cayenne pepper, Salt and Pepper
Fry the chicken
- Add olive oil into into the wok (or frying pan) and add the flavoured chicken breasts2 tbsp Olive oil
- Fry until the outside is nice and brown
Add ingredients into the slow cooker
- Pour the chicken breasts into the slow cooker
- Then add the chopped onions, chopped pepper, garlic & ginger
- Add the lemon juice, tomato puree and sugar and cover with the coconut milk400 ml Coconut milk
Cook the chicken curry
- Leave the slow cooker on low heat for 4 to 6 hours
- And lastly add the chopped coriander.2 tbsp Chopped Coriander (Cilantro)
Video
Nutrition
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The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The original recipe for this came from Brazil, which has very many completely different recipes. I will be adding more in the next few months.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page.
It was so easy to make and I will be using this key method to try and cook different types of curry in the near future