I’ve wanted to try making a curry recipe using this slow cooker method for SO long. I love slow cooker chicken recipes and easy curries, but who has time for browning meat at 7am before work?! So, I thought I’d test out, NOT browning the meat and just kind of, flinging it all in to the slow cooker (or crock pot if you’re in the USA). Friends, THIS is the total gem of a result. Let’s be honest, an authentic Indian curry, Madras curry or Thai curry, this is not. BUT it’s a super shortcut to a delicious, easy dinner. Just what we like! ✅ The recipe uses Coconut Milk and no cream for a yummy flavour and a lighter, healthier curry. ✅ Perfect for families, kids, or spicy phobic people, as you can really simply adjust the level spice. ✅ Oh and I did I mentioned – it tastes SO GOOD. Serve and get ready to fall in sweet curry love. When the recipe has cooked for 4 hours on HIGH or 6 hours on LOW, take off the lid, give everything a good stir. You’ll notice the chicken breaking up. Top tip! I like to gently shred the chicken with forks when the curry is cooked, whilst still in the slow cooker (crock pot) and stir it into the sauce. It kind of soaks into the sauce and thickens the sauce. Stir in the Garam Masala and some extra mango chutney if you think it needs a little more sweetness. Garnish with mint or coriander if you fancy. Medium Curry Powder – Replace with mild, or extra hot depending on your spicy taste. This is just right for us. Chilli Flakes – This just gives a little extra flicker of heat. Feel free to leave out if you prefer. Salt – I use good quality flakes like Maldon Sea Salt. It really adds to the flavour. Mango Chutney – This added a sweet, ’rounded’ taste. Use whichever brand is your favourite – with more to serve of course! Reduced Fat Coconut Milk – You can use full fat if you prefer, this is just what I usually have in the cupboard. Give the can a shake before you add it. Coconut Milk curry is so creamy without the heavy feeling of a curry like Chicken Tikka Masala or Chicken Korma made with double cream. Chicken Thighs – These should be boneless and skinless. You could use chicken breast in this recipe, but it won’t be as tender or shred when cooked in the same way. Garam Masala – We add this after cooking as it can become a little bitter if cooked, it is (I believe) usually used as an uncooked seasoning. Does it add something to most slow cooked dishes? Yes. Is it vital in this dish, which is packed with other flavour? No. My opinion is that it’s much more important in red meat dishes and even then, sometimes speed and ease are more important. Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
