Fiery crockpot chicken curry


Since using our slow cooker for the first time a few weeks ago, I haven’t been able to put it back in the cupboard. It now has a permanent spot on the kitchen counter (I had to wave goodbye to a fruit bowl) and it works all.the.time! Is this a phase I’m going through or do normal people use their slow cookers more than once a week? I’m trying anything and everything and no matter what I put in there, it turns out amazing. *iheartmycrockpot

This chicken curry is not for the faint hearted. If you can’t handle your chilli, please step away from this recipe (here is a great alternative). It is packed with masala, dried chilli flakes and bell peppers that is complimented well with coconut milk. I served this fiery curry with basmati rice, which absorbed the sauce like a sponge. Next time I’ll be trying in with naan bread. Absolutely delicious!



4 deboned chicken breasts

5 carrots, chopped

1 onion, chopped

1 teaspoon garlic

1 red pepper, chopped

1 yellow pepper, chopped

2 tablespoons tomato paste

1 can coconut milk

1 teaspoon salt

2 teaspoons leaf masala

2 teaspoons garam masala

1 teaspoon dried chilli flakes


1. Place the carrots, chicken, garlic, bell peppers and onion in a slow cooker. Add the spices, tomato paste and the coconut milk and cook for 6 hours on low.

2. When the meat is done, pull it apart using two forks.

3. Serve with basmati rice, naan bread or roti.



3 thoughts on “Fiery crockpot chicken curry

  1. I went to my local library and got a book from the cookery section called The Slow Cooker Cookbook by Audrey Deane.
    She has the most amazing recipes even cake. Who would have thought that you could make cake in a slow cooker!

    1. I’m not much of a cake baker myself, but if you can do it in the slow cooker it should be amazing! I’ll try to get my hands on the book, thanks so much for the recommendation!

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