Slow Cooker Recipe - Chicken Curry

Posted by on October 27, 2014

Slow Cooker Chicken Curry Recipe



  • 400kg tin of chopped tomatoes
  • 2 tablespoons plus 1 teaspoon red wine vinegar
  • 1 tablespoon plain flour
  • 1 tablespoon tomato puree
  • 2 teaspoons garam masala
  • One 1 inch piece of fresh ginger peeled and cut into pieces
  • 2 cloves garlic, halved
  • Salt and fresh ground pepper
  • 450g red skinned potatoes, cut into ½ inch pieces
  • 1kg chicken thighs, skin removed 
  • 150g baby spinach
  • 2 tablespoons fresh chopped coriander


Combine the tomatoes with their juices, 2 tablespoons vinegar, flour, tomato paste, 1 teaspoon garam masala, ginger, garlic, ½ teaspoon salt and ¼ teaspoon pepper and lay over the potatoes in a single layer. Pour the sauce over the chicken. Cook on high for 3 ½ to 4 hours or low for 6 to 7 hours.

Uncover the slow cooker and stir in the baby spinach until wilted, about 1 minute. Let the curry stand, uncovered, for 10 to 15 minutes to allow the sauce to thicken a bit. Add the remaining 1 teaspoon vinegar and chopped coriander and season with additional salt and pepper. Serve with additional coriander for garnish, with bread on the side for scooping up the sauce, chutney and/or Greek yoghurt.

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