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Slow cooker chicken, tomato and chickpea curry recipe

Slow cooker chicken, tomato and chickpea curry recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

A very mild slow cooker chicken curry with tomatoes, coconut milk, chickpeas and added vegetables. It requires very little prep time which is an added bonus!

8 people made this

IngredientsServes: 4

  • 400ml tomato passata
  • 150ml coconut milk
  • 150ml chicken stock
  • 2 tablespoons curry powder, or more to taste
  • 1 teaspoon salt, or more to taste
  • 1 pinch cayenne pepper
  • 450g skinless, boneless chicken breasts, cubed
  • 1 (400g) tin chickpeas, drained and rinsed
  • 2 potatoes, peeled and cut into small cubes
  • 2 carrots, chopped
  • 1 onion, thinly sliced
  • 100g frozen peas
  • 2 tablespoons lemon juice
  • 1 bunch coriander, chopped
  • ground black pepper

MethodPrep:15min ›Cook:4hr5min ›Ready in:4hr20min

  1. Combine tomato passata, coconut milk, chicken stock, curry powder, salt and cayenne pepper in a slow cooker. Add chicken, chickpeas, potatoes, carrots and onion. Mix well with the liquid in the slow cooker.
  2. Cook until chicken is cooked through, about 4 hours on High or 8 hours on Low. Add peas and lemon juice and season with salt and pepper. Cook an additional 5 minutes. Divide amongst plates and sprinkle with fresh coriander.

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  1. Kramoris

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  4. Millman

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  5. Mikak

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