Slow Cooker South Indian Chicken Curry

Make an authentic south Indian curry, packed with cardamom pods, curry leaves, ginger and coconut all in the comfort of your own kitchen.

 

Prep time: 10 minutes

Cook time: 240 minutes

Servings: 4 people

Preparation

Put the oil, onions, garlic, ginger, tomatoes, spices, cinnamon stick, cloves, cardamom pods, curry leaves and chicken into the slow cooker.

Season and stir well.

Put the lid on and cook on high for 3.5 hours.

Remove the lid and stir in the coconut milk. Cook on high for another 30 minutes.

Spoon into bowls and sprinkle with coriander.

Serve with warm naan bread.



Ingredients

1 tbsp olive oil
1 large onion, finely diced 
3 garlic cloves, finely chopped
2.5cm piece ginger, peeled and grated
300g ripe tomatoes, finely chopped
1 tbsp garam masala
1 tsp turmeric
1 tsp paprika
1/2 tsp chilli powder
1 cinnamon stick
4 cloves
4 cardamom pods
1 tbsp dried curry leaves
8 chicken thighs, bone in, skin removed
100ml coconut milk
A small handful coriander leaves

To Serve

Tesco Garlic And Coriander Mini Naan Bread

Ingredients

1 tbsp olive oil
1 large onion, finely diced 
3 garlic cloves, finely chopped
2.5cm piece ginger, peeled and grated
300g ripe tomatoes, finely chopped
1 tbsp garam masala
1 tsp turmeric
1 tsp paprika
1/2 tsp chilli powder
1 cinnamon stick
4 cloves
4 cardamom pods
1 tbsp dried curry leaves
8 chicken thighs, bone in, skin removed
100ml coconut milk
A small handful coriander leaves

To Serve

Tesco Garlic And Coriander Mini Naan Bread

Preparation

Put the oil, onions, garlic, ginger, tomatoes, spices, cinnamon stick, cloves, cardamom pods, curry leaves and chicken into the slow cooker.

Season and stir well.

Put the lid on and cook on high for 3.5 hours.

Remove the lid and stir in the coconut milk. Cook on high for another 30 minutes.

Spoon into bowls and sprinkle with coriander.

Serve with warm naan bread.