Child Grabbing Bowl of Chicken Curry and Rice Topped with Mango and Cucumber Riata
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Slow Cooker Chicken Curry

This Slow Cooker Chicken Curry is easy to make and packed with flavourful spices; a delicious family meal to come home to. 
Course Main Meal
Cuisine Slow Cooker
Keyword Slow Cooker Chicken Curry, Slow Cooker curry
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 6 people
Calories 331kcal
Author Amy

Ingredients

  • 3 Onions
  • 3 Cloves Garlic,
  • 1 thumb size piece Fresh Ginger
  • 1 tbsp Oil
  • 3 tsp Ground Coriander
  • 2 tsp Ground Cumin
  • 2 tsp Ground Turmeric
  • 2 tsp Paprika
  • 1 tsp Ground Cardamom
  • 3 tsp Curry Powder *SEE NOTE 1
  • 1 Cinnamon Stick
  • 790g (2 large) Chicken Breasts
  • 375ml (1.5 cups) Chicken Stock *SEE NOTE 2
  • 400g 14oz Can of Chopped Tomatoes
  • 2 tbsp Coconut Butter *SEE NOTE 3
  • 65g (1/3 cup) Red Split Lentils
  • 1 Red Capsicum (Bell Pepper), cut into chunks
  • 70g (1/2 cup) Frozen Peas
  • 2 tbsp Fresh Lemon Juice

Instructions

  • Blend the onion, garlic and ginger together to form a puree. *SEE NOTE 4
  • Heat the oil in a large pan, add the onion/garlic/ginger puree and cook on medium heat for 8-10 minutes. 
  • Add the spices (coriander, cumin, turmeric, paprika, cardamom) and curry powder. Mix well and cook for approx thirty seconds to a minute. Transfer to the slow cooker
  • Add the chicken breasts, tomatoes, coconut butter, lentils, capsicum and cinnamon stick and stock to the slow cooker. Using tongs, gently toss ingredients together to ensure evenly coated.
  • Cook on Low for 7-8 hours or High for 4 hours.
  • Remove the chicken breast and shred using two forks. Return to the slow cooker, along with the peas and lemon juice. Stir through and cook for a further 5 mins. 
  • Remove portions for young children and then season to taste. 

Notes

  1. Please keep in mind that curry powders are not all created equal. They can vary in spice level (mild to hot) and can differ in the spices they use. Some varieties contain a lot of salt so always check the ingredient list before purchasing.
  2. If cooking for a baby / young child use homemade chicken stock or low sodium chicken stock. 
  3. Coconut butter can be found in most health stores and some bigger supermarkets. It is creamed coconut and is not the same as coconut oil. If you can't get hold of it then you can use coconut milk. I would add half a cup (125ml) and reduce the stock by 1/4 cup (60ml).
  4. If you do not have a blender/food processor you can finely chop. 
Nutritional information is a rough guide only, calculated using an online nutrition calculator. The nutrition facts are for 1 serving, assuming 6 serving. Curry only does not include rice.

Nutrition

Calories: 331kcal | Carbohydrates: 24g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 347mg | Potassium: 1013mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1225IU | Vitamin C: 45.1mg | Calcium: 78mg | Iron: 4.1mg