Slow Cooker Chicken Curry Recipe

I have finally bought a slow cooker and my first curry experiment was a hit!  In fact, I didn't make it.... my husband (who doesn't usually cook) made it and it was delicious!  The sweet potato and the chickpeas make this a very hearty curry.  Full of flavour and no oil at all!  
Serves 4-6
  • 500g boneless skinless chicken breasts
  • 1 medium onion, thinly sliced
  • 1 tin chickpeas drained and rinsed
  • 2 medium sweet potatoes peeled and diced
  • 100 ml coconut milk
  • 120 ml chicken stock or vegetable stock
  • 1 tin chopped tomatoes
  • 2 tablespoons Tandoori Masala
  • 1 teaspoon salt
  • 145 g green peas frozen
  • 2 tablespoons lemon juice
  • Fresh coriander (to garnish)
In the bottom of the slow cooker, whisk together coconut milk, chicken stock, chopped tomatoes, Tandoori Masala curry powder and salt.
  1. Add chicken breasts, onion, chickpeas and sweet potatoes. Gently toss ingredients together to ensure evenly coated.
  2. Cook on Low for 5 or 6 hours
  3. Stir in peas and lemon juice 5 minutes before serving.
  4. Serve over rice and with plenty of fresh coriander

This is such an easy curry.  Try with one of our other proper curry powders too - the Goan or the Korma would also work really well.  Let me know if you try it!  Happy cooking!