A dish serving slow cooker chicken curry

Slow cooker chicken curry

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(4 ratings)

Prep: 10 mins Cook: 6 hrs Plus overnight chilling


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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  • 1 large onion, roughly chopped



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

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



    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



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

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



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


  1. Put all the ingredients except the coriander leaves and chicken into the slow cooker pot with a third of a can of water and stir well. Add the chicken and push it under all the other ingredients so that it is completely submerged. Cover with the lid and chill in the fridge overnight.

  2. The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender. Stir in the coriander leaves just before serving.

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Comments, questions and tips

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12th Dec, 2017
Really easy recipe to make and really tasty. I used pataks balti paste and this had the right amount of spice for me. Agree with all the other comments - would use thighs next time and would also throw in some spinach. Tasty and easy weekday meal.
8th Nov, 2017
Used chicken thighs and my own curry paste. Delicious with some spinach stirred through
1st Nov, 2017
What curry paste did you use?
12th Oct, 2017
I was really sceptical about this as you don't even brown the chicken or fry the onions first and it looked very uninspiring and far too easy to be any good. How wrong I was! It is incredible - honestly tasted just like takeaway and low cal to boot! I did take the chicken out at the end and boiled the sauce down until it was thick and silky. I would also make with bone-in thighs next time too as the legs broke up and left quite a bit of bone fragments. Gorgeous curry though - a real keeper!
1st Nov, 2017
What curry paste did you use?
9th Nov, 2017
I used Patak's Madras pasta as I do like my spice but actually it wasn't that hot. You could use anything I would think. Maybe go for a medium spiced one - Rogan Josh or Tikka Masala?
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