A dish of slow cooker chicken curry with brown rice

Slow cooker chicken curry

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(24 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
  • 2 skinless chicken legs, fat removed
  • 30g pack fresh coriander, leaves chopped
  • 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 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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27th Sep, 2018
This was utterly delicious! I've only just bought a slow cooker and this really hit the spot! I made the curry paste from a BBC Food recipe and used skinless, boneless chicken thighs. I added in a large handful of cooked chickpeas, a large handful of uncooked green lentils and set to cook for about 7 hours. Served with quinoa. It was divine and is an easy, definite keeper! The kids said it was the best one ever!
Stephen Goodwin's picture
Stephen Goodwin
15th Sep, 2018
Had this a few times, Very good, very easy to make.
Rachael Downey's picture
Rachael Downey
26th Feb, 2018
I made this in one day by frying off onions peppers and chicken, I added some chickpeas and I have to say this was one of the loveliest curry’s I have ever tasted , so healthy but satisfying too!!
19th Dec, 2017
So easy, and very tasty too! I used Sainsbury's Tikka Paste, and added some zero fat natural yoghurt and the end of cooking along with the coriander. Used 2 x large chicken breasts, which didn't dry out during cooking, took them out and shredded them at the end before adding back to sauce. I did find my onions were still a bit crunchy but I don't mind that really as they were sweet - but might chop them a bit smaller next time. Definitely a keeper for mid-week easy dinner.
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?
6th Aug, 2018
I need to cook this for 15-20 people, will the cooking time need to be changed?
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. A larger quantity will take a little longer to reach a simmer so we'd say 6 - 7 hours is ideal in your slow cooker, although with this quantity, you may need to adapt the recipe for the oven or hob. This is a popular alternative: https://www.bbcgoodfood.com/recipes/1993658/homestyle-chicken-curry
12th Jul, 2018
What does it mean by third of a can of water?
goodfoodteam's picture
23rd Jul, 2018
Thanks for your question. Once you've emptied the tomatoes out of the can, fill it with one third water and pour this into the slow cooker. Enjoy!
hybridauth_user 260's picture
hybridauth_user 260
24th Feb, 2018
Have tried both chicken and beef slow cooker curries and really pleased with them. Is there a cookery book for them please?
goodfoodteam's picture
28th Feb, 2018
Thanks for your question. We have a variety of slow cooker recipes in this collection: https://www.bbcgoodfood.com/recipes/collection/slow-cooker. Hope you find inspiration here.
24th Jan, 2018
Do you have to chill it overnight before cooking the next day or can you just cook it all in one day?
goodfoodteam's picture
29th Jan, 2018
Thanks for your question. It does allow the flavours to marinate but it is not an essential step and will work perfectly well if done on the day.
Hungry Mammy
22nd Jan, 2018
How long would you cook this in the oven, if you don't have a slow cooker, please? The recipe sounds great!
goodfoodteam's picture
23rd Jan, 2018
Thanks for your question. We would recommend cooking this at 180C/160C fan/gas 4 for around an hour or until the chicken legs are tender and cooked through.


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