Slow Cooker Chicken and Chickpea Curry Recipe

Introduction

This Slow Cooker Chicken and Chickpea Curry is a comforting and flavorful dish perfect for busy days. Packed with tender chicken, creamy coconut milk, and aromatic spices, it’s a hassle-free meal that fills your home with inviting aromas.

Ingredients

• 400 g tin chickpeas in water
• 500 g baby potatoes
• 4 skinless, boneless chicken thigh fillets
• 1 onion, peeled and finely chopped
• 4 cloves garlic, peeled and crushed
• 2 tsp ginger paste
• 400 g tin chopped tomatoes
• 1 tbsp tomato puree
• 200 ml full-fat coconut milk
• 1 tbsp mango chutney
• 200 g frozen chopped spinach
• Handful fresh coriander, to serve
• 1 tsp salt
• 1 tsp turmeric
• 1 tsp chilli powder
• 2 tsp garam masala

Instructions

1. Step 1: Drain and rinse the chickpeas. Cut the baby potatoes in half; if using larger potatoes, cut them into large chunks or quarters.
2. Step 2: Add the chickpeas, potatoes, chicken thighs, chopped onion, crushed garlic, ginger paste, chopped tomatoes, tomato puree, coconut milk, mango chutney, salt, turmeric, chilli powder, and garam masala to the slow cooker. Stir everything well to combine.
3. Step 3: Place the lid on the slow cooker and cook on high for 3-4 hours or on low for 5-6 hours until the chicken is cooked through and the potatoes are tender.
4. Step 4: About 30 minutes before the end of cooking, remove the lid and add the frozen chopped spinach. Mix well, then replace the lid and continue cooking for the final 30 minutes.
5. Step 5: Serve the curry topped with a generous handful of freshly chopped coriander. You can stir some through the curry or sprinkle it on top for a fresh, herbal finish.

Tips & Variations

• For extra heat, add a fresh chopped chili or increase the chilli powder to taste.
• Swap baby potatoes for sweet potatoes or butternut squash for a different twist.
• Use chicken breasts if preferred, but thighs tend to stay more tender during slow cooking.
• If you don’t have a slow cooker, you can simmer the ingredients gently on the stovetop for about 45 minutes until cooked through.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave until warmed through. This curry also freezes well; defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas beforehand, as they require much longer cooking times. Using canned chickpeas is faster and more convenient for this recipe.

Is this curry spicy?

This curry has a mild to medium spice level thanks to the chilli powder, but you can adjust the heat by adding more or less chilli powder or fresh chili depending on your preference.

Slow Cooker Chicken and Chickpea Curry Recipe

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★★★★★

4.7 from 253 reviews

A hearty and flavorful Slow Cooker Chicken and Chickpea Curry that combines tender chicken thighs, chickpeas, baby potatoes, and spinach in a rich, spiced coconut milk sauce. This easy, hands-off recipe is perfect for busy days and delivers a comforting, aromatic Indian-inspired dish.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 3-4 hours (high) or 5-6 hours (low)
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: Serves 4
• Category: Slow Cooker
• Method: Slow Cooking
• Cuisine: Indian
• Diet: Halal

Ingredients

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Protein and Vegetables

• 400 g tin chickpeas in water
• 500 g baby potatoes
• 4 skinless, boneless chicken thigh fillets
• 1 onion (peeled and finely chopped)
• 4 cloves garlic (peeled and crushed)
• 200 g frozen chopped spinach
• Handful fresh coriander (to serve)

Spices and Sauces

• 2 tsp ginger paste
• 400 g tin chopped tomatoes
• 1 tbsp tomato puree
• 200 ml full-fat coconut milk
• 1 tbsp mango chutney
• 1 tsp salt
• 1 tsp turmeric
• 1 tsp chilli powder
• 2 tsp garam masala

Instructions

1. Prepare the Ingredients: Drain and rinse the chickpeas thoroughly. Cut the baby potatoes in half; if your potatoes are larger, cut them into large chunks or quarters for even cooking.
2. Add to Slow Cooker: Place the chickpeas, potatoes, chicken thigh fillets, chopped onion, crushed garlic, ginger paste, chopped tomatoes, tomato puree, coconut milk, mango chutney, salt, turmeric, chilli powder, and garam masala into the slow cooker. Stir everything well to combine all the flavors evenly.
3. Cook the Curry: Cover the slow cooker with the lid. Cook on high heat for 3 to 4 hours or on low heat for 5 to 6 hours. This slow cooking will tenderize the chicken and meld all the spices and ingredients beautifully.
4. Add Spinach: About 30 minutes before the end of cooking, remove the lid and stir in the frozen chopped spinach. Mix well to distribute the spinach throughout the curry. Replace the lid and continue cooking for the final 30 minutes to allow the spinach to thaw and blend.
5. Serve: Once cooked, serve the curry hot with a generous amount of fresh chopped coriander stirred through or sprinkled on top for a burst of freshness and vibrant flavor.

Notes

• Baby potatoes can be substituted with regular potatoes cut into larger chunks for even cooking.
• Adjust the chilli powder to your preferred heat level for a milder or spicier curry.
• For a thicker curry, reduce the amount of coconut milk slightly.
• Serve with basmati rice or naan bread for a complete meal.
• Leftovers can be refrigerated for up to 3 days and taste even better the next day.

Keywords: Slow Cooker Chicken Curry, Chickpea Curry, Indian Chicken Curry, Easy Slow Cooker Recipes, Coconut Milk Curry