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Slow Cooker Chicken Curry Recipe

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.

Recipe Courtesy of Spice Pots

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