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Member recipe

Robsta's Slow Cooker Chicken Curry (Half n Half)

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Cooking time

Prep: 1 hour Cook: 8 hours and 30 minutes

Skill level

More effort


Serves 2

This is a typical south Wales take on a classic Brindian (British Indian) dish.

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  • 500G Chicken Breast (Chopped into Chunks)
  • 1 Large Onions (Diced)
  • 1 Tbsp plain flour
  • 2 tsp Salt
  • 1/2 - 1 (to taste) Tbsp of each of Garam Masala, Paprika, Curry Powder, Tumeric
  • 2 Chili (1 x red and 1 x green - Chopped)
  • 2 Garlic Clothes (Crushed)
  • 400 g Chopped Tomatoes
  • 1 x Sprig of fresh Coriander
  • 1/2 Cup (Drinking Cup) of Basmalti Rice
  • 2 Large Mars Piper Potatoes
  • Chili Flakes
  • Salt and Pepper Seasoning
  • Vinegar
  • 250 grams of plain or greek yogurt
  • 250 grams of mushrooms (chopped into large chunks)


  1. OK, so spread the chicken out in the slow cooker, cover with flour and the 2 tsp of salt and mix well.

  2. Add the spices, onions, chili, garlic and chopped tomatoes to the slow cooker and cook on low for 7 hours minimum

  3. After 7 Hour, add the yogurt and the chopped mushrooms to the slow cooker, mix well and cook for another hour and a half.

  4. within the final 30 minutes of cooking the curry, peel the potatoes and cut into good sized chips and par boil for 5 minutes. The spread out onto a baking tray, season with salt and papper and chili flakes and cook for 25 minutes (or until crispy) Whilst they are cooking - add the half cup of rice to a saucepan and cover with 1.5 cups of boiling water and simmer until the rice has absorbed all of the water and cooked. Cover with a towel until the chips are cooked.

  5. When the chips are cooked, add the fresh coriander to the curry and stir through - then divide the rice and chips up onto plates and cover with the curry. Proper lush.

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