11 November 2013

Slow Cooked Curry

A proper winter warmer and so simple too. It's quite mild so it makes this dish ideal for all of the family, but you can of course alter it for a little more heat!


2 onions, diced
2 garlic cloves/tbsp garlic puree
1 heaped tbsp ginger
1 teaspoon chilli
800g chicken (breast or thighs work best)
1 tsp olive oil
30g butter
1 tsp fennel seeds
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
400ml chicken stock
1 tbsp sugar
Pinch of salt
80ml double cream

  • Cook the chicken in a pan on a low heat with the oil for around 5 minutes then transfer to the slow cooker
  • Add the butter to the pan and once melted add the garlic, onion and spices. Cook for 5 minutes.
  • Add the sugar, salt and stock, bring to the boil and transfer to the slow cooker.
  • Cook on a high heat for 3 hours or a low/auto heat for 6 hours. Add the cream and mix through thoroughly before serving
  • Scoff!


  1. This is one of our favourite foods -yummy

  2. it looks and sounds delicious xx

  3. Thanks for this. I've never done chicken curry before in the slow cooker. The recipe looks good.

  4. thanks for this, what a great recipe for the slow cooker, I'll be giving this a go

  5. Love to try this sumptious curry.


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