top of page

Slow Cooker Chicken Curry Recipe

Writer's picture: The Courtyard MarketplaceThe Courtyard Marketplace

Serves 4-6


Ingredients:

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.


Recipe Courtesy of Spice Pots

Recent Posts

See All

Comments


Get to know
The Courtyard Marketplace

HELP

FOLLOW US

Shop

Our Suppliers

About

Recipes

Contact

Visit Our Shop

8 West Street,

Wilton Town Centre,

Wiltshire

SP2 0DF

©2025 by The Courtyard Marketplace. Privacy Policy. Terms & Conditions. Built by An.X Ltd.

bottom of page