Slow Cooker Chicken Curry
This really easy slow cooker chicken curry recipe is a tasty alternative to an Indian takeaway with tender chunks of boneless chicken breast in a delicious, creamy sauce. I'll also show you how to make it lean with some weight loss tips.
Servings: 4 people
Calories: 463kcal
Equipment
Ingredients
- Frylight
- 4 chicken breasts Cut in to large chunks
- Salt
- Pepper
- 1 onion cut in to large chunks
- 4 cloves garlic minced
- 200 ml chicken stock
- ¼ teaspoon ground cumin
- 1 teaspoon mustard powder
- 1 tablespoon ground ginger
- 1 tablespoon ground coriander
- ¼ teaspoon turmeric
- 100 g mushrooms thickly sliced
- 2 teaspoon soy sauce
- 2 tablespoon curry powder
- 3 tablespoon tomato puree
- ½ teaspoon Chinese 5 spice 1 star anise
- 50 g frozen peas
- 1 red chilli deseeded and finely chopped
Stir in at the end
- 300 g Reduced fat creme fraiche (1 & ⅓ cup) Or use lightest cream cheese, reduced fat coconut milk, fat free natural yogurt, quark, etc
- tablespoon Mango chutney Or honey, sweetener, etc
Instructions
- Spray a large frying pan with cooking oil spray, then saute the garlic and onions until softened.
- Add the diced chicken with salt and pepper and brown while constantly stirring.
- Add all of the spices and stir while frying for another minute until everything is coated.
- Then transfer the chicken to the slow cooker and fresh chilli if using except the peas, any sweetness and fresh coriander.
- Stir well and cook on high for 3 to 4 hours or low for 6 to 7 hours.
- Now stir in your chosen cream (read recipe notes for healthy tips if needed), mango chutney or sweetener.
- Serve on a bed of white rice with fresh coriander and a squeeze of lime or lemon if you wish.
Video
Notes
- Sear the chicken to help keep the chicken from falling apart too much (if you wish). Or for an easy chicken curry recipe, skip this step and chuck everything into the pot
- Deglaze the pan with the stock to get every scrap of flavour before adding to the slow cooker
- A great way to keep costs down is to make your own curry paste by adding the spices, onion, ginger, and garlic to a food processor, as featured in our Syn Free chicken bhuna
- Add the green peas towards the end to avoid overcooking
- To retain all the moisture in the slow cooker, line the lid with tin foil while cooking.
- Also, if stirring in fat-free yogurt for a low fat chicken curry, make sure it is at room temperature to prevent it from going grainy.
Nutrition
Calories: 463kcal | Carbohydrates: 17g | Protein: 55g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 588mg | Potassium: 1242mg | Fiber: 4g | Sugar: 7g | Vitamin A: 367IU | Vitamin C: 30mg | Calcium: 63mg | Iron: 3mg