A dish of slow cooker chicken curry with brown rice

Slow cooker chicken curry

By Sara Buenfeld
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(67 ratings)
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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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Dorothy Carrick's picture
Dorothy Carrick
16th Sep, 2019
how can i make this lovely curry ,just a little thicker,
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.
NicciOrchie
19th Feb, 2019
5.05
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!
CJW
29th Dec, 2018
5.05
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.
saschlet
27th Sep, 2018
5.05
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!

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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
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
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?
goodfoodteam's picture
goodfoodteam
2nd Nov, 2019
Thanks for your question. When an ingredient is listed as 'to serve' or 'optional' in our recipes, it is not included in the nutritional information.
sasmith91@googl...
11th Jan, 2019
Can you use vegetable stock if you can't find vegetable bouillon?
goodfoodteam's picture
goodfoodteam
12th Jan, 2019
Thanks for your question. Yes, we'd suggest crumbling in one vegetable stock cube as an alternative.
Sarahlou1992
6th Aug, 2018
I need to cook this for 15-20 people, will the cooking time need to be changed?
goodfoodteam's picture
goodfoodteam
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

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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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