Slow Cooker Mild Chicken Curry with Coconut Milk
This gluten free, dairy free slow cooker mild chicken curry recipe is crammed with chickpeas and lentils so needs nothing more than a bowl of steaming white rice to complete the meal. Although a naan bread or two on the side wouldn't go astray!
Servings: 4
Calories: 809kcal
Ingredients
- 100 g (1/2 cup) red lentils
- 1 Tbsp coconut oil
- 1 large onion diced
- 1 kg (2.2 lb) chicken thighs bone in
- 3 cloves garlic chopped
- 1 Tbsp grated fresh ginger root
- 110 g (1/2 cup) korma curry paste
- 400 ml (13.5 fl oz) tin coconut milk
- 400 g (15 oz) tin chickpeas drained
- 10 g (1/2 cup) chopped fresh coriander (cilantro)
- lime wedges to serve, optional
Instructions
- Put the red lentils in a bowl of cold water and set aside for at least 30 - 60 minutes if possible. Alternatively pour hot water over the lentils as you start to prepare the curry.
- Place the coconut oil in a fry pan over a medium heat.
- Once the coconut oil has melted, add the onions to the fry pan and cook for 8 minutes, or until the onions have browned.
- Add the garlic and ginger to the fry pan and cook for 1 minute.
- Whilst the onions are cooking, add the korma curry paste and the coconut milk to the slow cooker insert and stir to combine.
- Scrap the onion, garlic and ginger mixture into the slow cooker insert.
- Drain the lentils and add them to the slow cooker insert together with the drained chickpeas.
- Thoroughly stir the onions, lentils and chickpeas through the curry base.
- Nestle the chicken thighs in the curry base, pushing the thighs into the liquid so they are covered.
- Push any rogue red lentils under the liquid as they will not cook unless covered.
- Place the lid on the slow cooker and cook on Low for 7-8 hours or on High for 4-5 hours.
- Just prior to serving, scatter the chopped coriander over the chicken, and try to mix it into the curry sauce as you serve the curry.
- Serve with rice and lime wedges if desired.
Notes
- Even soaking the lentils for 30 minutes in hot water is beneficial. 1 hour is better. It’s not the end of the world if you forget, and to be honest they should cook properly any way. I just like to be extra sure.
- Push stray red lentils under the liquid, including those sitting proud on the chicken pieces.
- This slow cooker chicken curry can be made in advance and reheated.
- Leftover chicken curry can be stored in the fridge for up to three days.
- The chicken curry can be frozen for up to three months.