Slow-cooker chicken and chickpea curry

Name: Slow-cooker chicken and chickpea curry
Prep time: 10 min
Cook time: 395 min
Total time: 405 min
Yield: 6 servings
Cuisine: Indian-inspired
Ingredients: 1 tbsp olive oil (14g); 12 chicken thighs (1200g); 1 onion (160g); 2 garlic cloves (6g); 1 tbsp ginger root (16g); 1/3 cup curry paste (72g); 1 can canned tomatoes (400g); 1/4 cup chicken gravy (50g); 1/2 cup greek yogurt (120g); 1/3 cup cashew (50g); 1/3 can canned chickpeas (130g); 1/4 cup coriander leaves (3.75g)

Enjoy a fragrant and hearty Slow-Cooker Chicken and Chickpea Curry made with tender chicken thighs, aromatic spices, and wholesome chickpeas. This easy-to-make dish combines ginger, garlic, curry paste, tomatoes, and yogurt for a creamy, flavorful sauce. Perfect for weeknight dinners or meal prep, this comforting curry is sure to become a family favorite.

06 Mar 2025
Cook time 395 min
Prep time 10 min

Ingredients:

1 tbsp olive oil
12 chicken thighs
1 onion
2 garlic cloves
1 tbsp ginger root
1/3 cup curry paste
1 can canned tomatoes
1/4 cup chicken gravy
1/2 cup greek yogurt
1/3 cup cashew
1/3 can canned chickpeas
1/4 cup coriander leaves

Discover a delicious and hearty recipe with this slow-cooker chicken and chickpea curry. Bursting with flavors from tender chicken thighs, aromatic spices, and creamy coconut, this dish is perfect for those looking for a satisfying, yet easy-to-make meal that can simmer away while you go about your day.

Instructions:

1. Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with the olive oil to prevent the ingredients from sticking.

2. Prep the Chicken: Pat the chicken thighs dry with paper towels. This will help the chicken brown better.

3. Cook the Chicken: In a large pan over medium heat, add the chicken thighs and cook until they are browned on both sides, about 5 minutes per side. This step is optional but recommended for added flavor. Once browned, transfer the chicken thighs to the slow cooker.

4. Sauté Vegetables and Spices: In the same pan, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

5. Add Curry Paste: Stir in the curry paste and cook for another minute to let the flavors meld.

6. Combine Ingredients: Transfer the onion mixture to the slow cooker. Add the canned tomatoes, chicken gravy, Greek yogurt, cashews, and chickpeas to the slow cooker. Stir gently to combine all the ingredients.

7. Cook: Cover the slow cooker and set it to cook on low for 6-8 hours or until the chicken is tender and fully cooked. Alternatively, you can cook on high for 3-4 hours.

8. Finish and Garnish: Once the cooking time is complete, gently stir the curry. Taste and adjust seasoning if necessary.

9. Serve: Spoon the curry into bowls and sprinkle chopped coriander leaves on top.

10. Enjoy: Serve hot with rice, naan, or your choice of side dish.

Tips:

- Brown the chicken thighs before adding them to the slow cooker for enhanced flavor.

- Use full-fat Greek yogurt for a creamier texture.

- Feel free to adjust the amount of curry paste based on your spice preference.

- Add the cashews towards the end of cooking to keep them crunchy.

- Garnish with fresh coriander leaves just before serving to maintain their vibrant flavor.

With minimal preparation and a few hours in the slow cooker, you'll have a comforting and flavorful chicken and chickpea curry ready to be enjoyed. This dish is perfect for busy days and can be complemented with a side of rice or naan bread for a complete meal. Enjoy the rich and aromatic flavors that come together effortlessly in this wonderful recipe.

Nutrition per serving

6 Servings
Calories 570kcal
Protein 40g
Carbohydrates 16g
Fiber 3.80g
Sugar 6g
Fat 40g

Slow-cooker chicken and chickpea curry

Ingredients:

Instructions:

Tips:

Nutrition per serving

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