Slow cooker chicken, tomato and chickpea curry

    4 hours 20 min

    A very mild slow cooker chicken curry with tomatoes, coconut milk, chickpeas and added vegetables. You can add more heat by using fresh chillies if you like. It requires very little prep time which is an added bonus!

    8 people made this

    Serves: 4 

    • 400ml tomato passata
    • 150ml coconut milk
    • 150ml chicken stock
    • 2 tablespoons curry powder, or more to taste
    • 1 teaspoon salt, or more to taste
    • 1 pinch cayenne pepper
    • 450g skinless, boneless chicken breasts, cubed
    • 1 (400g) tin chickpeas, drained and rinsed
    • 2 potatoes, peeled and cut into small cubes
    • 2 carrots, chopped
    • 1 onion, thinly sliced
    • 100g frozen peas
    • 2 tablespoons lemon juice
    • 1 bunch coriander, chopped
    • ground black pepper

    Prep:15min  ›  Cook:4hr5min  ›  Ready in:4hr20min 

    1. Combine tomato passata, coconut milk, chicken stock, curry powder, salt and cayenne pepper in a slow cooker. Add chicken, chickpeas, potatoes, carrots and onion. Mix well with the liquid in the slow cooker.
    2. Cook until chicken is cooked through, about 4 hours on High or 8 hours on Low. Add peas and lemon juice and season with salt and pepper. Cook an additional 5 minutes. Divide amongst plates and sprinkle with fresh coriander.

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