Slow Cooker Chicken and Chickpea Curry Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
