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Slow cooker Chicken Curry

Updated: Dec 24, 2020

Come home to a warm meal made with tasty chicken, tomatoes and coconut milk, as well as several aromatic spices that will fill your room and your life with joy.

Chicken curry is a delicious dish, one that we've made together before - when celebrating Queen Victoria's life( ). Yet we've never made it in the slow cooker before.

While we kept the staples from before, a few things needed to be adjusted to match the new cooking method.

Boneless chicken was used for the recipe - which we seared lightly before placing it into the slow cooker. We omitted the split yellow peas, yet kept the onions and dry spices (with a few changes) - which work great in the slow cooker. We took out the bouillon and water and used crushed tomatoes instead. The result was truly wonderful and we'll keep both recipes in our recipe binder to make in the future as well.

One thing you'll need to do - either in the last 30-35 minutes or when you get home from work - is to boil some rice for the curry. Alternatively, feel free to buy some flat bread - such as naan, to replace the rice. Chop some fresh coriander on top and you've got yourself a delicious meal.

Ideally, eat this dish with a vegetable soup, or serve it with a salad, to make for a complete and balanced meal.

This recipe is part of the 2020 - Week 40 Menu - Slow Cooker Recipes. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.

Download the standardized recipe here:

Slow Cooker Chicken Curry
Download PDF • 506KB

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