About this recipe:This Indian chicken curry takes about 20 minutes to prepare. The slow cooker does all the rest! You just need to add the fresh spinach and yoghurt about 15 to 20 minutes before you are ready to serve.
1 tablespoon vegetable oil
2 onions, diced
2 cloves garlic, diced
1 teaspoon fresh ginger, diced
1 fresh red chilli, diced
1 tablespoon ground turmeric
1 tablespoon cumin seeds
salt and pepper, to taste
1/2 teaspoon ground coriander
1 (5cm) cinnamon stick
2 (400g) tins chopped tomatoes
125ml chicken stock
1 bay leaf
1.5 kg skinless chicken pieces (e.g. breasts, thighs, legs)
500g fresh spinach, diced
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Method Prep:20min › Cook:3hr › Ready in:3hr20min
Preheat the slow cooker to High.
Heat oil in a deep frying pan over medium heat. Add onion and cook until softened and golden in colour. Add garlic, ginger, chilli, turmeric, cumin seeds, salt and pepper, coriander and cinnamon stick. Stir well. Add tomatoes, stock and bay leaf and bring to the boil.
Place the chicken in the slow cooker and pour in the sauce. Cover and cook on Low for 5-6 hours or High for 2 to 3 hours or until chicken is cooked through and no longer pink in the centre.
Stir in the spinach and yoghurt; cook for 20 more minutes on High.