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Slow-cooker chicken curry

Slow-cooker chicken curry


This comforting classic is simple to throw together and full of flavour – plus the slow cooker does most of the hard work for you

  • Feeds 6 Feeds 6
  • Ready in 6 hours 30 minutes

Each serving contains

  • Energy
    3398kj 808kcal
  • Fat
    High 49%
  • Saturates
    High 55%
  • Sugar
    Low 15%
  • Salt
    Low 22%

% of adult’s reference intake | Carbohydrates per serving : 85g

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Big Bag Option


  • 1 tbsp rapeseed oil
  • 1 large onion, finely chopped
  • 1 cinnamon stick
  • 4 cardamom pods, bashed
  • 5 garlic cloves, crushed
  • 2cm ginger, peeled and grated
  • 2 bay leaves
  • 180g jar Co-op korma paste
  • 100g Co-op ground almonds
  • 4 x 200ml cans Co-op light coconut milk
  • 200g butternut squash, peeled and cut into 3cm cubes
  • 400g can Co-op chick peas, drained and rinsed
  • 8 Co-op British chicken thighs, skin removed
  • 150g Co-op baby spinach

To serve

  • Handful coriander, chopped
  • 2 Co-op plain naan breads
  • 280g Co-op basmati rice
  • 4tbsp Co-op 0% Greek style natural yogurt
  • 1/2 red onion, sliced


  1. Heat the oil in a large frying pan and cook the onion, cinnamon and cardamom for 10 mins, until the onion is soft and the spices are fragrant
  2. Add the garlic, ginger, bay leaves and korma paste and cook for a further 5 mins
  3. Stir in the ground almonds and coconut milk, take off the heat and allow to cool slightly
  4. Transfer the mixture to the slow cooker and add the squash and chick peas
  5. Add the chicken thighs and push them under all the other ingredients so they’re submerged
  6. Cook on low for 6 hours, until the chicken is falling off the bone
  7. Stir in the spinach just before serving. Scatter with the coriander and serve with naan breads or rice, red onion and yogurt

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