Imagine being greeted by amazing aromatics when you open your front door. It’s been a long day but now you have a deeply flavoured Slow Cooker Chicken Curry to enjoy.
You thank your past self for listening to Jules and getting this ‘dump and go’ meal ready.
Best investment of 4 minutes in the morning. Ever.
I actually started working on this recipe over 18 months ago. Normally I have an idea make it a few times and then it’s ready.
I told myself it needed more ‘testing’.
But really it was so good I just wanted to keep making it.
Yes there are 6 ingredients listed here. But I don’t count salt. I wanted to include it in the list in case you’re like me and just scan the ingredients to know what to add.
AND my big slow cooker tip – feel free to pop frozen chicken straight in the slow cooker – no need to defrost first. Just expect it to take an extra hour or so.
I serve this with veggies for me and egg fried rice for the boys.
Ingredients
- 1 can coconut milk
- 1 tablespoon curry powder
- 3 tablespoons tomato paste
- 1/4 teaspoon salt
- 4 chicken thigh fillets
- 1 bag baby spinach
Instructions
- Place coconut milk, curry powder and tomato paste in the base of the slow cooker. Add chicken and sprinkle over the salt.
- Cover and cook on low for 8-10 hours or high for 4-5 hours.
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Serve hot chicken and sauce on big bed of baby spinach so the sauce wilts and 'cooks' some of the spinach.
Variations & Substitutions
different spice / less hot – I love keens curry powder but I sometimes use garam masala when I want the boys to have some. Or replace with another spice blend like ras el hanout or baharat or berbere spice. Or use 1 teaspoon each ground cumin, ground coriander and smoked paprika.
curry paste – use 3-4 tablespoons of your favourite curry paste. If using a Thai curry paste you won’t need the tomato paste as well.
plan-B (pantry) – serve with frozen veg like spinach, broccoli peas, green beans or cauliflower rice.
short on time – use the oven. Add 1 cup water and cook covered 180C (350F) for an hour or so. Or simmer everything in a saucepan on the stove top – that will take 20-30 minutes.
vegetarian – these flavors are amazing with eggplant, lentils or chickpeas or serve with a poached or fried egg. Also have been meaning to try it with firm tofu.
different protein – frozen or defrosted chicken thighs bone in, chicken drumsticks, chicken breast fillets , sausages, meatballs, ground (minced) pork or ground (minced) lamb, salmon fillets, other fish fillets. The following can also be used but these will need defrosting first – whole chicken, pork belly, pork shoulder, lamb shanks, lamb shoulder.
nightshade-free – use 3 tablespoons soy sauce or oyster sauce instead of the tomato paste.
more substantial (carb lovers) – serve with flat bread, potatoes or fried rice or steamed rice or noodles.
more substantial (low carb) – avocado, more low carb veg, roast almonds, extra chicken, poached or fried eggs.
different vegetables – serve with cauliflower rice, cooked greens or green beans instead. Frozen green beans, broccoli and cauliflower / cauliflower rice can be warmed straight from frozen in the slow cooker – allow 15 minutes or so on high. Eggplant, red peppers, onion and zucchini can all be added at the beginning if you have time.
more fancy / for entertaining – serve with sliced almonds, roast cashews, roast peanuts, a big dollop of yoghurt or feta. Or see the carb lovers accompaniments.
Waste Avoidance Strategy
coconut milk / curry powder / tomato paste / salt – keep them in the panty.
chicken thigh fillets – freeze them
baby spinach – either freeze or wilt down in a pan with a little oil and then keep in the fridge for weeks.
Problem Solving Guide
bland – more salt! Or more curry powder.
too dry – overcooked chicken. Next time set the timer on the slow cooker to switch to warm earlier. For chicken breast fillets 4 hours is generally enough. For now the curry sauce will help.
no slow cooker – use the oven. Add 1 cup water and cook covered 180C (350F) for an hour or so. Or simmer everything on the stove top – adding extra water as needed.
Prep Ahead
Yes! Just cook as per the recipe but keep the spinach separately. Either keep on ‘warm’ in the slow cooker for up to 6 hours or refrigerate if longer. Then to serve warm in the slow cooker or in a saucepan.