Jamie Oliver Chicken Curry Slow Cooker Recipe
Looking for an easy dinner idea? This Jamie Oliver Chicken Curry Slow Cooker Recipe is perfect. You just add everything to your slow cooker.
Equipment
- Slow cooker (4-6 quart size)
- Sharp kitchen knife
- Cutting Board
- Measuring cups and spoons
- Wooden spoon for stirring
Ingredients
- Chicken thighs boneless and skinless (800g)
- Onion diced (1 large)
- Garlic cloves minced (4 cloves)
- Fresh ginger grated (2 tablespoons)
- Curry powder 3 tablespoons
- Coconut milk 400ml can
- Tomato paste 2 tablespoons
- Chicken stock 250ml
- Red bell pepper chopped (1 large)
- Salt 1 teaspoon
- Black pepper ½ teaspoon
- Fresh cilantro for garnish handful
- Vegetable oil 1 tablespoon
Instructions
- Start by cutting the chicken into chunks.
- Make them about 2 inches big.
- Dice your onion into small pieces.
- Mince the garlic cloves finely.
- Grate the fresh ginger using a grater.
- Chop the bell pepper into strips.
- Having everything ready makes cooking easier.
- Add the chicken pieces to your slow cooker.
- Throw in the diced onion on top.
- Add the minced garlic and grated ginger.
- Sprinkle the curry powder over everything.
- Pour in the coconut milk and stock.
- Add the tomato paste and stir gently.
- Season with salt and black pepper.
- Add the bell pepper last.
- Put the lid on your slow cooker.
- Set it to low heat setting.
- Cook for 6-7 hours on low.
- Or cook on high for 3-4 hours.
- Don't lift the lid while cooking.
- This keeps the heat inside properly.
- After cooking time, stir the curry well.
- Taste and adjust the seasoning if needed.
- The chicken should fall apart easily.
- The sauce should be thick and creamy.
- Garnish with fresh cilantro leaves.
- Serve hot over rice or with naan.
Notes
- Use chicken thighs instead of breasts.
- Thighs stay moist and tender longer.
- They don't dry out in slow cooker.
- Fresh spices make a big difference here.
- Don't skip the ginger and garlic.
- They add amazing depth of flavor.
- Coconut milk makes the curry extra creamy.
- Use full-fat for best results.
- Add vegetables like potatoes or spinach.
- This makes the meal more filling.
- Let the curry rest 10 minutes.
- This helps flavors blend even better.
- Leftovers taste even better the next day.