Slow cooker chicken curry
An enticingly low-maintenance weekday dinner that’ll make your mouth water. This slow cooker chicken curry couldn’t be more straightforward! Serve with fluffy basmati rice and steamed green beans for a meal worth repeating.
Ingredients
Method
Ingredients
- 1 cup plain yoghurt
- 1 Tbsp grated fresh ginger
- 3 cloves garlic, minced
- 2 Tbsp mild or hot curry powder
- 500g boneless chicken (we used chicken thigh), diced
- 1 onion, diced
- 1 can (400g) chopped tomatoes with capsicum and onion
Method
- In a large bowl combine half the yoghurt, ginger, garlic and curry powder. Season with salt and pepper.
- Toss through the chicken, cover and leave in the fridge to marinate for at least an hour or up to 24 hours.
- Place the onion in a slow cooker, followed by the chicken with all of the marinade and chopped tomatoes.
- Cook on high for 3 hours or low for 6 hours until tender.
- Stir through the remaining yoghurt before serving!
Top tip: Garnish your curry with a handful of roughly chopped coriander for added freshness.