Easy Slow Cooker Chicken Curry

This Slow Cooker Chicken Curry is really simple and just delicious. Put all the ingredients in and flick the switch. Four hours later you have an incredible mid week meal or easy weekend fakeaway. Chicken Curry Wallop.

Getting it all in the pot is as hardcore as it gets. Isn't that JUST what we want midweek. I know I find it hard to not just shut myself in a wardrobe come 5 pm. My Slow Cooker Chinese Chicken Curry with Noodles is another dump and go.

It has a bit of a retro feel about it and does not have a tomato in sight. Not that I have anything against them you understand.

It is just that this is made with chicken stock, onions spices, ground almonds and yoghurt to make it more chickeny than tomatoey.

*There is a full printable recipe card at the bottom of this post*

Chicken Curry Recipe

Generally it is believed that if you brown the meat first it will impart a greater depth of flavour and seal in the moisture.

I personally feel that with a dish of chicken and with this sort of heavily spiced recipe, the spices will impart all the flavour it needs to still taste delicious.

Ingredients

• 3 large chicken breasts
• 1 large onion
• 100 grams ( 3.5 oz) ground almonds
• 2 heaped tsp mango chutney
• 2 tbsp mild curry powder
• 2 minced garlic cloves
• 1 tsp garam masala
• 400 mls double strength chicken stock
• 200 mls natural yoghurt
• 1 tsp salt

Method

• I literally put all the ingredients in the slow cooker apart from the yoghurt.

• Once the stock is in the bowl with the chicken etc give it all a stir, put the lid on and set on Low for 4/6 hours.

• When ready to serve dollop in the yoghurt and swirl through.

Serving Suggestions

I like to serve it with Basmati Rice and my Homemade Garlic Naan Bread for a real fakeaway treat. But you could use shop bought ones if you're wanting to keep the whole low effort vibe going.

To be honest, mid-week meals don't get the homemade naan bread treatment at my house. Who makes homemade Naans mid-week people? Seriously Sue, not me.

Also the microwaveable pouches of rice are a even quicker and easier way to serve rice.

Any leftovers once cooled and covered can be refrigerated and heated through until piping hot for more chicken curry love.

 Top Tips

• I like to make it with mild curry powder so the whole family can enjoy it, especially me, as even brown sauce makes my brow sweat, really pathetic but true. I'm a spice baby. But you can dial it up or down.
• If the curry is a little too thin tip a stirred mixture of 2 tbsp of corn flour and 4 tbsp cold water into the pot and leave to simmer 5 minutes or so.
• Add chopped dried apricots or sultanas and some flaked almonds if you like them.
• You can use reduced fat yoghurt but it will not be as creamy and the curry sauce will be thinner.
• To make this gluten free then simply make sure that your stock and spices are  gluten free.
• Once cooled and covered it can be frozen for yet another quick mid-week meal. Defrost in the fridge.
• This recipe can be cooked on the hob over a gentle heat for 1-2 hours. Stir from time to time.
• This recipe can also be cooked in the oven in a 150 C/300 F/Gas Mark 2 for 2 hours in a casserole pot with a lid.
• If I am making this midweek I like to add Mange Tout and Baby Sweetcorn to the pot 5 minutes before the end of cooking time. It's a great and easy way to cook and serve a meal with the veggies already in there.

You may enjoy these other family recipes too.

Easy Slow Cooker Beef Stroganoff

Easy Butter Chicken

Chicken Curry Pie

Spaghetti Bolognese

Sweet and Sour Chicken

Easy Slow Cooker Savoury Mince

Easy Slow Cooker Sausage Casserole

Slow Cooker Chilli Con Carne

Slow Cooker Butternut Squash Risotto

Slow Cooker Peanut Chicken

Do let me know how you get on in the comments below or come on over and follow me on my social media pages. I love a good old hairy chin wag!

Jenny x