Slow Cooked Chicken And Chickpea Curry - A No Fuss Chicken Curry Dinner

  • Recipes
  • Slow Cooked Chicken And Chickpea Curry

Slow cooker meals are so simple and so delicious for families, and this Slow Cooked Chicken And Chickpea Curry is absolutely no exception. It’s warm and comforting with a nice little kick of spice that you’re just going to love.

For little kids, stirring through some yoghurt to the mixture can dial down the spice. Alternatively choose a very mild curry paste.

serves
6
time needed
prep cook
ingredients
10
difficulty
Easy
rating (click to rate)
4.0 based on 66 ratings, click to rate

Ingredients

  • 1 Chicken 1000 grams, cuts of your choice, we used legs and bone in thighs
  • 1 Onion chopped
  • 2 tsp Garlic minced
  • 2 tsp Ginger minced
  • 0.3 cup Curry Paste we used korma, reduce for a milder version
  • 400 grams Tomatoes diced
  • 1/2 cup Chicken Stock add more for more sauce
  • 400 grams Chickpeas
  • 1/2 cup Coconut Milk
  • 1/2 cup Coriander roughly chopped


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Method

  1. In a large saucepan heat some oil on a medium heat and cook the chicken, in batches as needed, for a few minutes or until browned on both sides. Remove and set aside.
  2. In the same pan, add the onion, garlic and ginger, cooking for several minutes until onion is soft. Add the curry paste and cook for one or two minutes until fragrant.
  3. Put the chicken back into the same pan along with the diced tomato and the chicken stick and warm through.
  4. Move this mixture from the pan straight into a large slowcooker. Ours was about 5-litres. Put the lid on and cook on low for 5.5 hours.
  5. Open the lid and add in the chickpeas and coconut coconut milk, the cook for a further 45 minutes or until everything is heated through.
  6. Serve with rice and the coriander leaves.

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