A dish of slow cooker chicken curry with brown rice

Slow cooker chicken curry

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(59 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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Dorothy Carrick's picture
Dorothy Carrick
16th Sep, 2019
how can i make this lovely curry ,just a little thicker,
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.
23rd Sep, 2019
I used Napolina tinned chopped tomatoes and the sauce was quite thick. Some tinned tomatoes are more watery.
31st Jul, 2019
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
My 8 year old loved it and has begged me to make it all the time.
19th Feb, 2019
This was absolutely DELICIOUS! Can’t believe how easy it was too. I added 2 garlic cloves and some spinach at the end, also added some green lentils so didn’t need to have with rice. I served it with some mango chutney - DIVINE!
29th Dec, 2018
This was really excellent. Followed recipe exactly except for using a pack of chicken thighs in place of the chicken legs. Recipe serves 4 in this case. Used Patak’s Balti Paste, and added half a can of coconut cream at the end of cooking as family prefer a milder taste. Cooked for 6 hours on low and then removed lid and switched to high after adding coconut cream. Highly recommended.
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.


11th Jan, 2019
Can you use vegetable stock if you can't find vegetable bouillon?
goodfoodteam's picture
12th Jan, 2019
Thanks for your question. Yes, we'd suggest crumbling in one vegetable stock cube as an alternative.
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.


10th Feb, 2019
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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