Slow cooking brings out all the rich, spicy flavours in this simple chicken curry. Plus it’s a perfect meal to prepare when you’re busy. Just pop your ingredients in the slow-cooker pot, turn it on and then get on with the rest of your day.
This easy chicken curry is delicious served with your choice of rice, Slimming World naan bread or even Slimming World chips – plus your favourite veg. It’s a great option for an easy mid-week meal or a slimming-friendly weekend fakeaway.
Slow-cooker chicken curry recipe
serves 4
Free
ready in 3 hours 30 mins
Tip: This curry can be frozen – transfer it to a freezerproof container before you add the yogurt.
What you need:
low-calorie cooking spray
600g skinless and boneless chicken thighs, visible fat removed
1 large onion, roughly chopped
2 garlic cloves, crushed
3cm piece fresh root ginger, peeled and grated
2 large red peppers, deseeded and chopped
2 x 400g cans chopped tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
100g fat-free natural yogurt
boiled plain rice, to serve
small pack fresh coriander, roughly chopped, to serve
sliced red chilli, to serve (optional)
What you do:
1. Spray a large non-stick frying pan with low-calorie cooking spray and put it over a high heat. Brown the chicken in batches, then brown the onion and tip it all into a 3.5 litre (or larger) slow cooker. (If you’re short on time, you can skip browning the chicken and onion, although it does add a richer depth of flavour.)
2. Add the garlic, ginger, peppers, chopped tomatoes and spices to your slow cooker. Cover and cook on high for 3 hours.
3. Check the chicken is cooked, then stir the yogurt through the curry. Serve with the rice (and your favourite Speed veg, if you like), scattered with the coriander and chilli (if using).
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