Description
Indulge in a mild, fragrant, and creamy South Asian-inspired curry that cooks perfectly in your slow cooker. This recipe features tender chicken breast chunks coated in a velvety, spice-infused sauce thickened with ground almonds. It is a restaurant-quality meal that is perfect for families or meal prep, offering deep aromatic flavors without the need for constant kitchen supervision.
Ingredients
2 garlic cloves
1 thumb-sized piece fresh ginger, peeled
2 large onions, finely chopped
2 tablespoons vegetable oil
6 skinless, boneless chicken breasts, cut into large chunks
2 tablespoons tomato purée
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon ground coriander
0.5 teaspoon chili powder
2 teaspoons sugar
300 ml chicken stock
150 ml double cream
6 tablespoons ground almonds
Instructions
Place garlic, ginger, and a splash of stock into a blender to create a smooth aromatic paste.
Heat the vegetable oil in a large non-stick pan over medium heat and brown the chicken pieces until lightly golden.
Transfer the chicken to the slow cooker.
Add the onion mixture, tomato purée, cumin, paprika, turmeric, coriander, chili powder, and sugar to the slow cooker.
Pour in the chicken stock and stir to combine all ingredients thoroughly.
Cover and cook on low for 6 hours.
After cooking, stir in the double cream and ground almonds.
Let the curry sit for 5-10 minutes to thicken before serving.
Notes
Leftovers taste even better the next day as the spices continue to meld. If the sauce is too thin, stir in an extra tablespoon of ground almonds. Ensure chicken breasts are cut into uniformly sized chunks for even cooking.
- Prep Time: 15
- Cook Time: 360
- Category: Chicken Dinner
- Method: Slow Cooking
- Cuisine: Indian/Fusion
Nutrition
- Serving Size: 1 main portion
- Calories: 385
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg