Slow cookers are great, but I get a bit bored of stews so thought why not go Indian.

This is adapted from various other recipes found around the web.  I like plenty of sauce with a curry and so make this for four, but if you wanted you could add more chicken and easily make it go further.


Oil 2 tbsp
Butter 2 tbsp
Onion 1
Garlic 4 cloves
Tomato purée 175 g
Coconut milk 400 ml
Yoghurt (natural) 200 g
Medium curry powder 2 tsp
Tandoori curry powder 2 tsp
Garam Masala 1 tsp
Curry paste 1 tbsp
Cardamom pods 20
Chilli flakes 1 tsp
Chicken 4 breasts


Dice the onion, mince the garlic and cube the chicken. Melt the butter and oil in a pan over a medium heat. Add the onion, garlic and chicken and cook while stiring until the onion has softened. Add the tomato purée, curry paste, powders, chilli flakes and garam masala and stir to mix well and coat the chicken and onion. Transfer to the slow cooker and add cardamom, coconut milk and yoghurt then stir to combine. Cook on high for 4 hours or slow for 6 hours. Enjoy, remembering not to eat the cardamom pods.

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