Ingredients
- 500g boneless chicken (thigh or breast, cut into chunks)
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1-inch ginger (grated)
- 2 tbsp curry powder or paste
- 1 can (400g) chopped tomatoes
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and black pepper (to taste)
- Fresh coriander (for garnish)
Optional:
- 1 cup spinach
- 1 bell pepper (sliced)
- 1 cup chickpeas (cooked)
Instructions
- Heat olive oil in a pan over medium heat.
- Add chopped onions and sauté until soft and golden.
- Stir in garlic and ginger, cooking until fragrant.
- Add curry powder or paste and cook for 1–2 minutes.
- Mix in chopped tomatoes and let it simmer briefly.
- Transfer everything to the slow cooker.
- Add chicken pieces and coconut milk, then stir well.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- Add optional vegetables during the last hour if desired.
- Garnish with fresh coriander before serving.
Notes
- Sautéing spices before slow cooking enhances flavor.
- Chicken thighs remain juicier than breast meat.
- Adjust spice level by adding chili or reducing curry powder.
- Let the curry rest for 10 minutes before serving for better taste.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Gluten-Free