Slow Cooker Chicken Chickpea Curry Recipes

SLOW COOKER CHICKEN & CHICKPEA CURRY

Steps:

• Trim any excess fat from the chicken thighs
• Crush the garlic cloves and place into the slow cooker with the curry powder, turmeric, paprika and chilli powder (if using)
• Add the chicken thighs into the mixture and stir to evenly coat
• Next, pour in the water and stock cube
• Mix together until everything is combined
• Cook on low for 5 hours or high for 3
• Once cooked, take 3 tbsp liquid from the slow cooker and mix with 2 tbsp cornflour
• Stir through the cornflour mixture, breaking up any large pieces of chicken as you do so
• Drain the chickpeas then add to the curry
• Close the lid and continue to cook for a further 15 minutes
• Then serve! I love to eat this dish with naan bread and some fresh coriander

SLOW-COOKER CHICKEN CURRY

Steps:

• Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
• Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
• The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
• Stir in the the chopped leaves of 30g coriander just before serving over brown rice.

SLOW COOKER CHICKEN CURRY

Steps:

• Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker.
• Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken.