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Slow Cooker Indian Chicken Curry with Coconut Chutney

Authors
  • avatar
    Name
    ChefPandas
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🍽️ Recipe Overview

  • Cuisine : Indian
  • Dietary : High-Protein, High-Fat, Low-Carb, High-Fiber
  • Time : Slow
  • Serves : 2
  • Equipment : Slow Cooker
  • Skill Level : Easy

👨‍🍳 Chef's Notes

The slow cooker method allows the flavors to meld together beautifully, resulting in a rich and aromatic curry. The coconut chutney provides a cool contrast to the warm spices in the curry, creating a harmonious balance of flavors.

⭐ Why This Recipe Works

Slow cooking the chicken allows it to become tender and juicy while absorbing all the spices and aromatics in the curry. The addition of coconut chutney adds a creamy and refreshing element that complements the bold flavors of the curry.

🧾 Ingredients

  • 500g Chicken, diced (1.1 lb)
  • 1 cup Coconut Chutney
  • 1 Onion, finely chopped
  • 2 Tomatoes, diced
  • 3 Garlic cloves, minced
  • 1 tbsp Garam Masala
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 1 tsp Coriander
  • Salt and Pepper to taste
  • Fresh Cilantro, for garnish

🔪 Preparation

  1. In a bowl, mix the diced chicken with garam masala, turmeric, cumin, coriander, salt, and pepper.
  2. Place the marinated chicken in the slow cooker.
  3. Add chopped onions, tomatoes, and minced garlic on top.
  4. Cook on low for 6 hours.

🥘 Cooking Instructions

  1. Color : The chicken should turn opaque and golden brown.
  2. Texture : The curry should be thick and creamy.
  3. Smell : Aromatic spices should fill the kitchen.

⏱️ Timing Breakdown

  • Preparation: 15 minutes
  • Cooking: 6 hours
  • Total: 6 hours 15 minutes

📊 Nutrition Facts

  • Calories: 513 per serving
  • Protein: 38g
  • Fat: 29g
  • Carbohydrates: 22g
  • Fiber: 8g

🔄 Variations & Substitutions

  • Vegetarian Option : Substitute chicken with tofu or chickpeas.
  • Low-Fat : Use skinless chicken breast and light coconut milk for a lower-fat version.

💡 Pro Tips

  • For a spicier curry, add Thai bird chilies or jalapeños.
  • Make extra coconut chutney to serve with other dishes or as a dip for snacks.

🌡️ Storage Instructions

  • Store leftover curry and chutney in airtight containers in the fridge for up to 3 days.
  • Reheat in the microwave or on the stovetop until heated through.

Remember to enjoy the aromatic journey through the flavors of India with this slow-cooked Indian chicken curry and coconut chutney!