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Slow cooker Malabar chicken recipe
Slow cooker Malabar chicken recipe
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Prep Time:
10 minutes
Cook Time:
255 minutes
Total Time:
265 minutes
Delicious, aromatic slow cooker Malabar chicken curry with tender, flavorful chicken in a creamy, mildly spicy sauce. Enhanced with rich spices, perfect to make ahead and freezes well for up to 3 months.
Ingredients:
  • 16.80 gm coconut oil
  • 8 RSPCA-approved free range chicken thigh cutlets, skin removed
  • 1 brown onion, halved, sliced
  • 1 long green chilli, deseeded, finely chopped
  • 2 tsp finely grated ginger
  • 2 tsp ground coriander
  • 1 tsp black mustard seeds
  • 1/2 tsp ground turmeric
  • 400ml can coconut cream
  • 400g can cherry tomatoes
  • 1 sprig fresh curry leaves (about 10 leaves)
  • 60g baby spinach leaves
  • Steamed basmati rice, to serve
Instructions:
  • In a hot, oiled frying pan, sear the chicken in two batches for approximately 3 minutes per side until it turns golden brown. Then, transfer the chicken to a slow cooker.
  • Lower the heat to medium. Saute the onion and chili, stirring occasionally, until the onion softens, about 5 minutes. Introduce the garlic, ginger, coriander, mustard seeds, and turmeric. Stir and cook for 1 minute until aromatic. Mix in the coconut cream and tomatoes with their juice. Season to taste.
  • Pour the flavorful mixture over the succulent chicken, sprinkle in the fragrant curry leaves, and gently mix. Cover and let it simmer on LOW for 4 hours until the chicken becomes perfectly cooked and tender.
  • Add the vibrant spinach leaves and enjoy with fragrant rice.

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