This slow cooker chicken curry is super easy to make. It is packed with flavor and the balance between the sour cream and spice is just delicious!
This recipe calls for very little prep work, which makes this dish a perfect throw-together and forget dish.
The secret to any good curry is definitely the cooking time. Use a low temperature and cook for longer. The flavors develops over time, leaving you with a flavorful and satisfying chicken curry. A truly no fuss dinner. 😋
Serve this Chicken curry over rice or with a side dish of freshly home-made naan bread. Check out this easy to make naan recipe here: Naan Bread
Slow cooker chicken curry
Serves 4
Ingredients
1 onion, finely chopped
10ml garlic, crushed
10ml ginger, freshly grated
2 potatoes large and diced into blocks
1 cup green beans
4 chicken breasts, diced into blocks
1/2 – 1 cup mixed vegetables (e.g. Carrots, cauliflower, broccoli, peas)
450ml Chicken stock
1 teaspoon salt
1 teaspoon cumin, grounded
1/2 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon paprika
250ml sour cream
salt and pepper to taste
Directions
Spray the slow cooker with spray & cook and set aside.
Add the onion, garlic, ginger, potatoes, green beans, chicken breasts and mix vegetables. Give it a stir to mix.
In a measuring jug add the chicken stock, 5ml salt, cumin, cayenne pepper, turmeric and paprika and mix until combined.
Add the chicken stock mixture to the slow cooker pot and stir everything together.
Cook on high for 3 hours or on low for 5 hours. Do not open the lid until the cooking time has been reached. Now stir in the sour cream and allow the curry to cook for another half an hour with out the lid. This will help to reduce some of the liquid.
Check for seasoning and serve over rice.
Enjoy!
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