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Slow Cooker Chicken Curry Recipe

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.
    • Add chicken breasts, onion, chickpeas and sweet potatoes. Gently toss ingredients together to ensure evenly coated.
    • Cook on Low for 5 or 6 hours
    • Stir in peas and lemon juice 5 minutes before serving.
    • Serve over rice and with plenty of fresh coriander

    If you don't have a slow cooker, you can still use your oven! Place everything in a roasting pan and cover with a double layer of foil, securing it tightly at the edges to ensure no steam escapes. Slow roast at 165°C for 1-1.25 hours, until the chicken is cooked through and falling apart.

    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!

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