Healthy Slow Cooker Chicken Curry

Healthy Slow Cooker Chicken Curry

SERVES 8 | PREP 5 Mins | COOK 6 Hours

A healthy slow cooker chicken curry the kids will love. I often dump everything in the slow cooker and run on to a day of work because it doesn't matter if you can't turn the cooker off after 6-hours. I've cooked it up to 9-hours and it's been fine. Here's a video of how my little dude and I make the curry. It really is easy.

Ingredients

  • 1 tbsp curry powder
  • 2 tspn turmeric powder
  • 1 tspn ground fennel
  • 1 tspn brown mustard seeds
  • 4 tbsp chopped curry leaves, fresh or dried
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp fresh grated ginger
  • 1 cup desiccated coconut
  • 2 tomatoes, cubed
  • 1 x 270ml coconut milk
  • 6 chicken legs or 500g chicken thighs
  • 2 carrots, roughly chopped
  • 1 small eggplant, roughly chopped
  • TO SERVE
  • 2 handfuls sugar snap peas, sliced
  • 1 cup rice & 1 1/2 cups of broth
  • 1/2 cup toasted almond slivers

Method

  • Step 1
  • If you have time, brown off the onions and garlic with all the herbs. I do that in ghee for about 5-minutes. Then into the slow cooker with everything else and let it cook on low for 6-hours. It can cook longer, so don't fear the keep warm method going on.
  • Step 2
  • When the curry is cooked, pop the rice on to cook in the broth. Then, stir through the sugar snap peas so that the curry has a lovely texture.
  • Step 3
  • Toast the almonds and use those to sprinkle over the top of the curry.
  • Serving Suggestion
  • We love curry as is, but maybe a bag of papadams or a naan bread on the side would get the kids over the line.

Stacey Clare's Nutritional Tip

  • I often make this spice mix up and freeze it with the chicken in bags in the freezer. That way I can just dump it (sometimes frozen) straight in the slow cooker.
  • Vegetarian: Sub the chicken for pumpkin and add a tin of chickpeas to the slow cooker when it's nearly done.
  • SLOW COOK - LOW : 6 HOURS
  • SLOW COOK - HIGH: 3 HOURS
  • PRESSURE COOK: 30 MINS WITH 1/4 TIN OF THE COCONUT MILK

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