Straight from Bored of Lunch The Healthy Slow Cooker Cookbook, this classic chicken curry is a must-try, prepared using ingredients like chicken breast, coconut milk, curry powder, and takes around 4 hours and 5 minutes to bring to your table.

To make this Chicken Curry in the slow cooker, combine 4 chicken breasts, 400ml coconut milk, 2 tbsp curry powder, and cook on high for 4 hours. Add 400g peas for the final 5 minutes.

Trust me, you’ll want to see how simple and delicious making this curry can be; no fancy tricks, just tasty results!

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Can I Use Frozen Chicken for This Curry?

Yes, you can use frozen chicken directly in the slow cooker; however, it’s recommended to add 1-2 hours to the cooking time. Ensure the chicken is thoroughly cooked before serving.

Can I Add Vegetables to This Curry?

Absolutely! Adding vegetables like bell peppers, carrots, or potatoes can make this dish more hearty and nutritious. Add them halfway through the cooking time to prevent them from becoming too soft.

Bored Of Lunch Slow Cooker Chicken Curry Ingredients

• 4 chicken breasts, cut into hearty chunks
• 1 can (400ml) of reduced-fat coconut milk
• 2 tbsp of tomato purée
• 1 tsp of ground coriander
• 1 tbsp of ground turmeric
• 2 tbsp of curry powder
• 1 tsp of chilli powder (adjust according to your heat preference; I sometimes add a bit more for an extra kick!)
• 1 onion, roughly chopped
• 4 garlic cloves, crushed
• 2.5cm piece of fresh ginger, grated (or 1 tsp ground ginger if you’re in a pinch)
• ½ tsp of Chinese 5 spice
• 1 can (400g) of garden peas, drained
• Salt and pepper, to taste

How To Make Bored Of Lunch Slow Cooker Chicken Curry

1. Combine the ingredients: In your slow cooker, lovingly toss in the chicken chunks, coconut milk, tomato purée, ground coriander, ground turmeric, curry powder, chilli powder, chopped onion, crushed garlic, grated ginger, and Chinese 5 spice. Give it a good stir to make sure everything is well acquainted. Season with salt and pepper according to your taste.
2. Let the slow cooker do its thing: Set your slow cooker to high and let the curry cook for 4 hours. This is the perfect time to catch up on your favorite show, read a book, or even take a well-deserved nap.
3. The final touch: After 4 hours, introduce the peas to the party. They only need about 5 minutes to warm up and become part of the deliciousness. This is a great time to taste the curry and adjust the seasoning if needed.
4. Serve and enjoy: I love serving this curry over a bed of fluffy, boiled basmati rice. It makes for a complete meal that’s both satisfying and nutritious.

How Can I Thicken the Curry Sauce?

If you find the sauce too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and stirring it into the curry. Cook for an additional 20-30 minutes on high.

Recipe Tips:

• Bold Flavor Boost: There’s this trick I stumbled upon – frying the onions, garlic, and spices for a bit before dumping them into the slow cooker. It’s like unlocking a treasure chest of flavors; totally elevates the whole dish.
• Meat Matters: Once, I ran out of chicken breast and used thigh meat instead. Boy, was I pleasantly surprised! It was so tender and flavorful. It’s been my go-to ever since.
• Slow Cooker Liner: Cleaning up after a slow-cooked meal can be a drag. Using a liner? Absolute game-changer. It saves so much time and effort.
• Fresh Finish: A last-minute sprinkle of fresh cilantro and a dash of lime juice just before serving? yes please! It adds a fresh zestiness that cuts through the richness.

Recipe Variations

• Vegetarian Delight: The day I swapped in chickpeas and sweet potatoes for chicken was a revelation. It turned into this lush, vegetarian curry that even my meat-loving friends adored.
• Heat Things Up: I love a good kick in my curry. Adding extra chili powder or throwing in some fresh chili peppers really lights up the dish and warms you from the inside.
• Creamy Dream: Here’s a little secret – a spoonful of Greek yogurt stirred into the curry just before you dive in. It’s tangy, creamy, and balances out the spices beautifully.
• Seafood Spin: Swapping chicken for shrimp turned out to be a stroke of genius on a whim. Just pop the shrimp in during the last 30 minutes of cooking, and it’s like a mini seaside getaway in a bowl.
• Curry in a Hurry: On days when time isn’t on my side, I grab a jar of quality curry paste. It’s my shortcut to flavor town without the long prep time.

What To Serve With Chicken Curry

Serve Chicken Curry with fluffy basmati rice for a classic pairing, naan bread to mop up the delicious sauce, or a cooling cucumber raita to balance the spices.

A tangy lemon and herb salad for a fresh contrast, and crispy papadums for added texture, all of these sides goes perfectly with the curry’s rich flavors and make it more satisfying.

How To Store Chicken Curry

In The Fridge:

Store chicken curry in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools to room temperature before sealing to prevent bacterial growth. This method helps preserve the flavors and maintain safety.

In The Freezer:

Chicken curry freezes well due to its sauce-heavy nature. Freeze it in airtight containers or freezer-safe bags for up to 3 months. Label the containers with the date to keep track of storage time. Thaw in the refrigerator overnight when ready to use.

How To Reheat Chicken Curry

Reheat your Chicken Curry on the stove over low heat, stirring occasionally, until thoroughly warmed. This method helps retain the moisture and flavors.

Alternatively, microwave it in a microwave-safe dish, covered, on medium power, stirring every minute to ensure even heating.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Jalfrezi
• Slow Cooker Chicken Dhansak
• Slow Cooker Curried Prawns