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Slow Cooker Sundays: Garam Masala Chicken Curry

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This fabulous curry is so simple to make but magnificently tasty! Please bear in mind the recipe is to be made in a slow cooker.

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Rate this recipe 3.8/5 (6 Votes)

Ingredients

  • 2 tbsp chilli & garlic oil
  • 1 red onion
  • 1 red pepper
  • 3 skinless chicken breasts
  • 1 medium potato
  • peeled
  • 2 handfuls cup mushrooms
  • 1 medium dried red chilli
  • 1 tin chopped tomatoes
  • 2 tbsp creme fraiche
  • 2 tbsp red wine
  • 2 tsp grated fresh ginger
  • 2 tsp chopped fresh coriander
  • 2 tsp mild curry powder
  • 2 kaffir lime leaves
  • 2 tbsp garam masala powder
  • 1 tbsp ground turmeric
  • 1 tbsp cornflour
  • salt and pepper
  • to taste

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 420mins
Cost Average budget

Preparation

Step 1

Switch your slow cooker on to the high setting. Pour the chilli & garlic oil into the crockpot while it is preheating.

Step 2

Next, finely chop the onion then chop the vegetables and chicken into medium-small pieces. Drop everything into the slow cooker as you cut it and stir every now and then to mix it all up.

Step 3

Put all the other ingredients in to the crockpot except for the cornflour, and give it a good stir. Pop the lid on and leave to cook for 7 hours, or until the potatoes are soft and everything is cooked through. Stir at regular intervals, every couple of hours or so.

Step 4

At around the 6 hour mark, if the sauce needs thickening up, mix the cornflour with a dash of water in a separate bowl until it forms a white liquid, then stir into the curry. Turn the cooker to low and leave to simmer for another hour or so, or until you are ready to eat.

Serve with pilau rice, naan bread and a sprinkling of fresh coriander.

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