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Slow Cooker Fruity Chicken Curry

Servings 4 people

Ingredients

  • 3 large chicken breasts
  • 2-3 tbsp medium curry powder
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1 onion chopped
  • 5 mushrooms chopped
  • 2 cloves garlic finely chopped
  • 1 tin mandarin segments in juice, drained
  • 100 g sultanas
  • 400 ml coconut milk
  • 1 tbsp cornflour

To serve (optional)

  • 300 g long grain rice

Instructions

  1. Place all of your ingredients except for the cornflour into the slow cooker. I use 3 tbsp of medium curry powder but you could use less or you could use mild curry powder, just make it to your own tastes. I also keep my veg chopped pretty chunky so that I am able to remove them for my son but you can dice them finer if you prefer. I also just add the chicken breasts straight from the freezer but you can defrost them before hand if you prefer.

  2. When all of the ingredients are in the slow cooker give them a stir, put on the lid and cook on low for 4 hours.

  3. After 4 hours remove the chicken breasts, chop them up and then put them back in the pot. If after this your curry sauce is still a little thin you can mix the cornflour with 1 tbsp of water and pour it into the slow cooker with the curry. Give it a stir and you should start to see it thicken straight away. If you are serving with rice cook now following the instructions on the packet so that it's ready the same time as the curry.

  4. I then put the lid back on the slow cooker, turn it to high and leave for another 10-15 mins just to make sure the sauce is fully thickened.

  5. Your Slow Cooker Fruity Chicken Curry is now ready to eat. Serve it with your boiled rice and enjoy!