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Chicken curry (in the Cook's Essentials slow cooker)


For the 1.5 litre cooker:


1 tbsp vegetable oil

4 chicken thigh fillets, cut in half

1 onion, finely chopped

2 cloves garlic, finely chopped

1tbsp curry powder (mild or hot)

1 tbsp grated fresh root ginger (or from a jar)

1 can chopped tomatoes

Salt and pepper

1 green pepper, de-seeded and cut in strips

1tbsp fresh coriander, chopped

How to make it...


Heat the oil in a frying pan and add the chicken thigh fillets and brown on all sides.  Place in the slow cooker.  Add the onion and garlic to the pan and cook over a medium heat for about 5 minutes until the onion has softened. Now add the curry powder and cook, stirring, for a further minute to release the aroma of the spices.  Add the onion mixture to the slow cooker.  Stir-in the ginger, tomatoes, pepper strips and some seasoning.


Cover with the lid, select ‘High’ and cook for 4 hours or 'Low' and cook for 6 hours.  Serve scattered with the coriander with 'Easy rice' (see 'Slow Cooker recipes' page).


s i m o n   b r o w n . t v

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