A dish of slow cooker chicken curry with brown rice

Slow cooker chicken curry

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(81 ratings)

Prep: 10 mins Cook: 6 hrs Plus overnight chilling

Easy

Serves 2

Try this easy, one-pot chicken curry that's low-fat, low-calorie and delivers three of your five-a-day. It's slow-cooked so the meat is beautifully tender

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal345
  • fat13g
  • saturates2g
  • carbs24g
  • sugars20g
  • fibre8g
  • protein28g
  • salt1.3g
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Ingredients

  • 1 large onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp mild curry paste
  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp vegetable bouillon powder
  • 1 tbsp finely chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 yellow pepper, deseeded and chopped
  • 2 skinless chicken legs, fat removed
  • 30g pack fresh coriander, leaves chopped
  • cooked brown rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. 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.

  2. 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.

  3. The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.

  4. Stir in the the chopped leaves of 30g coriander just before serving over brown rice.

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Comments, questions and tips

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keencook146
22nd Mar, 2020
5.05
Great tip below! I used chicken thighs and added an extra 50% of everything as I was making it for 3. I only added 1/3 of a can of water though. It was still quite watery so I might not add it next time. In order to cater for a mixed spice level audience I served it with natural yoghurt (which people could mix in to reduce the heat).
FlyByMe909
9th Mar, 2020
5.05
Been making this for every month for the last year and you can't beat it for convenience. However, I've recently been using the exact same ingredients but sauteing the onions with the ginger and then the chicken coated in the curry paste until aromatic, adding all the ingredients to the slow cooker and cooking as stated. A little more effort but no overnight marinating and the flavour is far superior.
Dorothy Carrick's picture
Dorothy Carrick
16th Sep, 2019
how can i make this lovely curry ,just a little thicker,
FlyByMe909
9th Mar, 2020
5.05
Removing the lid for the last hour of cooking may help.
geniuscodemonkey
14th Dec, 2019
I have the same problem. The reciepe states to add 1/3 can of water. Try not doing that; you can always add more water later. Slow cookers hold onto the water in the ingredients really well, so I'm always a bit unsure about added any. Next time I cook this, I won't bother to add more water and then is should be thicker.
lzbear
10th Oct, 2019
Mix some cornflour with just enough cold water then stir this into the curry. This is how I thicken all sauces in stews etc, Chinese use this technique in all their cooking.
private_helen
23rd Sep, 2019
I used Napolina tinned chopped tomatoes and the sauce was quite thick. Some tinned tomatoes are more watery.
lezla
31st Jul, 2019
5.05
So simple and absolutely delicious. Used Asda balti paste, added garlic and red chillies. Works with legs, thighs or drumsticks. Doubled up the recipe as I have a large slow cooker. Cooked for 6 hours and it was perfect. My son said it was the best curry I've ever made - result!!
Danni Souness's picture
Danni Souness
19th May, 2019
Found this curry too watery. Wouldn’t make it again.
Norah McKeown's picture
Norah McKeown
19th Mar, 2019
5.05
My 8 year old loved it and has begged me to make it all the time.

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lilaclindsay13
10th Jul, 2020
Can I use curry powder instead? and if so do I need to mix it with anything or just bung it in? thanks :)
lulu_grimes's picture
lulu_grimes
13th Jul, 2020
Hi, Curry powder isn't the same as paste but it will add flavour. You could just add it, but use less than the paste as the paste includes other ingredients. If you have time, fry the onion first and then stir in the curry powder, this will improve the flavour. I hope this helps, Lulu
Laura Dyas's picture
Laura Dyas
7th Apr, 2020
Does the chicken need to be cooked first or can it just go straight into the slow cooker? Sorry if that’s a silly question just want to double check!!
Esther_Deputyfoodeditor's picture
Esther_Deputyfo...
7th Apr, 2020
Hello! Esther from the food team here. Doesn't need to be cooked first, can go straight in the slow cooker and it will cook slowly in there. Thanks for your question.
Louise Debenham's picture
Louise Debenham
24th Jan, 2020
I'm using a Pataks Tikka Masala Paste Pot which says 1 pot serves 2 people... However this recipe suggests I need 3 tbsps and 1 pot only contains 2 tbsps according to their website... Would you suggest adding more or will it be ok with just the 1 pot??
antonflowers
15th Dec, 2019
Is cooking chicken on the bone essential to getting the chicken to cook correctly? I’ve tried this recipe twice with boneless chicken, first time as stated and the second time without the water. The flavour was great both times but the texture of the chicken was like wet tissue paper.
lulu_grimes's picture
lulu_grimes
16th Dec, 2019
Hello, Were you using chicken breast or boneless thigh fillets? Leg and thigh meat has a different texture to breast meat and does cook better in a slow cooker. If you've used boneless thigh meat then the texture shouldn't be dissimilar to whole legs. I hope this helps.
Amy Nguyen's picture
Amy Nguyen
1st Dec, 2019
If one wanted to swap the chicken legs for breasts, please could you advise the weight correct for this recipe? Thank you so much!
lulu_grimes's picture
lulu_grimes
2nd Dec, 2019
Hello Amy, Yes you could use chicken breast, either 2 small skinless chicken breasts or 1 large one, halved. Cook them whole so the chicken doesn't dry out, if you scroll down you'll see that another user has tried the recipe with chicken breasts and reports that it works. I hope you enjoy the recipe.
alanbfood
27th Oct, 2019
when recipes say, in this case as an example, "serve over brown rice" is the brown rice included in the nutritional information?

Pages

jaimetv
10th Feb, 2019
4.05
Delicious easy meal. Nice spice but a bit watery for me. I doubled everything and didn’t add the water. Chicken was a fantastic texture - I used bone in thighs rather than legs. Would consider adding coconut milk next time.
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