Slow-cooker chicken and chickpea curry

Recipes / Meat

Pop a few ingredients in your slow cooker and come back later to a no-fuss chicken curry meal. Easy!

Recipe «Slow-cooker chicken and chickpea curry» presented in category Recipes / Meat, to prepare this dish you will need no more 6:35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1kg chicken thigh fillets, trimmed, quartered, 1 medium brown onion, chopped, 2 garlic cloves, crushed, 2cm piece fresh ginger, finely grated , 1/4 cup korma curry paste, 400g can diced tomatoes, 1/4 cup Massel chicken style liquid stock , 1/2 cup plain yoghurt, 1/3 cup chopped roasted cashew nuts, 400g can chickpeas, drained, rinsed, 1/4 cup fresh coriander leaves, Steamed Basmati rice and lime halves, to serve.

Ingredients:

  • 1 tbsp olive oil 
  • 1kg chicken thigh fillets, trimmed, quartered 
  • 1 medium brown onion, chopped 
  • 2 garlic cloves, crushed 
  • 2cm piece fresh ginger, finely grated 
  • 1/4 cup korma curry paste 
  • 400g can diced tomatoes 
  • 1/4 cup Massel chicken style liquid stock 
  • 1/2 cup plain yoghurt 
  • 1/3 cup chopped roasted cashew nuts 
  • 400g can chickpeas, drained, rinsed 
  • 1/4 cup fresh coriander leaves 
  • Steamed Basmati rice and lime halves, to serve 

Instructions

  1. Heat oil in a saucepan over medium-high heat. Cook chicken, in batches, stirring, for 5 minutes or until browned. Transfer to a bowl. Add onion, garlic and ginger. Cook, stirring, for 4 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute. Return chicken to pan with tomato and stock.
  2. Transfer mixture to the bowl of a 5 litre slow-cooker. Cover. Turn slow-cooker to low. Cook for 6 hours or until chicken is tender. Stir in yoghurt, nuts and chickpeas. Cook, covered, for 15 minutes or until heated through.
  3. Serve curry with coriander, rice and lime halves.