Slow cooker chicken chickpea curry

    8 hours 10 min

    I have been experimenting a lot since I got a slow cooker. This chicken curry is quite filling with chickpeas and potatoes. If you like you can use sweet potatoes instead of potatoes.

    21 people made this

    Serves: 4 

    • 150ml coconut milk
    • 150ml chicken stock
    • 400ml passata
    • 2 tablespoons mild curry powder
    • 1 teaspoon salt
    • 1 pinch cayenne pepper
    • 500g chicken breast fillet, cubed
    • 1 medium onion, sliced thinly
    • 1 (400g) tin chickpeas, rinsed and drained
    • 400g small potatoes
    • 100 to 150g frozen garden peas
    • 2 tablespoons lemon juice
    • minced fresh coriander
    • freshly ground pepper

    Prep:10min  ›  Cook:8hr  ›  Ready in:8hr10min 

    1. Add coconut milk, chicken stock, Passat, curry powder, salt and cayenne pepper to the slow cooker. Stir to combine.
    2. Add chicken and all the veg and stir so everything is immersed in liquid.
    3. Close your slow cooker and cook either on low setting for 8 hours, or on high setting for 4 hours.
    4. 5 minutes before the end of cooking time, add peas ad lemon juice. Season with salt and pepper. Serve over rice and sprinkled with plenty of fresh coriander.

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