CHICKEN RECIPES RECIPES MEATS

Slow Cooked Chicken And Chickpea Curry

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.0 based on 6 ratings.

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 g Tomatoes diced
  • 1/2 cup Chicken Stock add more for more sauce
  • 400 g Chickpeas
  • 1/2 cup Coconut Milk
  • 1/2 cup Coriander roughly chopped

Nutrition Information

Qty per
170g serve
Qty per
100g
Energy 130.4725kcalcal 76.733483630661kcalcal
Protein 6.0577964205817gg 3.562711088364gg
Fat (total) 2.7808948545861gg 1.6354998164592gg
 - saturated 0.69928598061148gg 0.41126405446666gg
Carbohydrate 21.40841163311gg 12.590714546036gg
 - sugars 5.5139149888143gg 3.2428435535077gg
Dietary Fibre 5.6117281879195gg 3.3003694498644gg
Sodium 259.3725mgmg 152.54214859831mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.

SAHM | Stay at Home Mum.com.au

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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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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