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Slow-cooker chicken and chickpea curry
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Prep Time:
10 minutes
Cook Time:
395 minutes
Total Time:
405 minutes
Simplify your life with a delicious chicken curry made effortlessly in the slow cooker.
Ingredients:
  • 18.20 gm olive oil
  • 1kg chicken thigh fillets, trimmed, quartered
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 87.50 gm korma curry paste
  • 400g can Diced Tomatoes
  • 63.75 gm chicken style liquid stock
  • 125.00 ml plain yoghurt
  • 82.50 ml chopped roasted cashew nuts
  • 400g can Chickpeas, drained, rinsed
  • 62.50 ml fresh coriander leaves
  • Steamed Basmati rice, to serve
  • Lime halves, to serve
Instructions:
  • In a saucepan over medium-high heat, heat oil. Brown chicken in batches for 5 minutes. Transfer to a bowl. Add onion, garlic, and ginger, cook until onion softens for 4 minutes. Stir in curry paste and cook for 1 more minute. Return chicken to the pan along with tomato and stock.
  • Pour the mixture into a large 5-liter slow-cooker, cover, set to low heat, and cook for 6 hours until the chicken is tender. Then, mix in yogurt, nuts, and chickpeas. Cover and cook for an additional 15 minutes until heated through.
  • Garnish the curry with fresh coriander leaves and serve with a side of rice and lime halves.

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