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Slow Cooker Coconut Chicken, Sweet Potato and Spinach Curry | DadTheFoodie

Slow Cooker Coconut Chicken, Sweet Potato and Spinach Curry recipe photograph

Instructions

Heat the oil in a large frying pan over a medium-high heat. Add the chicken in batches and brown for 2–3 minutes on each side. Transfer it to the slow cooker; it does not need to be cooked through at this stage.
Add the onion to the same pan and cook for 3 minutes. Stir in the garlic, ginger, curry powder, cumin and turmeric for 30 seconds, then add a splash of the stock and scrape up any browned bits.
Put the sweet potato and red pepper into a 3.5 litre slow cooker. Add the browned chicken and the onion and spice mixture.
Whisk together the coconut milk, remaining chicken stock, tomato purée and mango chutney. Pour into the slow cooker and season lightly with salt and pepper. Stir once to combine.
Cover and cook on LOW for 5 hours, or until the chicken is tender, the sweet potato is soft and the thickest piece of chicken reaches 75°C. Avoid lifting the lid during cooking unless necessary.
Stir in the spinach and lime juice. Replace the lid for 5 minutes, until the spinach has wilted, then taste and adjust the seasoning.
Meanwhile, cook the basmati rice according to the packet instructions. Serve the curry with the rice and scatter over the coriander.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Medium saucepan for rice
Grater
Sharp knife and chopping board

Swaps and substitutions

Boneless, skinless chicken thighs → 700 g boneless, skinless chicken breasts
Use large pieces and check they reach 75°C; they may be slightly less tender than thighs.
Sweet potatoes → 500 g peeled butternut squash
Cut into similar-sized chunks so it cooks evenly.
Baby spinach → 150 g frozen peas
Stir in for the final 10 minutes instead of the final 5 minutes.
Mango chutney → 1 tablespoon apricot jam
This provides a similar gentle sweetness.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate within two hours in a covered container. Store the curry in the fridge for up to 3 days; keep cooked rice separately and refrigerate it promptly, using it within 1 day. Defrost: Defrost the curry in a covered container in the fridge overnight. Do not defrost it at room temperature. Reheat until piping hot throughout and use within 24 hours of complete defrosting.
Reheating: Reheat the curry in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring thoroughly. Reheat rice only once and make sure it is piping hot before serving; add a splash of water if needed.
Leftover ideas: Use leftover curry as a filling for baked potatoes, or shred the chicken and serve it in flatbreads with salad and a spoonful of yoghurt.

Allergen information

Check the chicken stock label for celery or other declared allergens. Naan, if served, may contain wheat, milk, sesame or other allergens.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

My private notes

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Recipe info

Prep time: 20 min
Cook time: 300 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

700 g boneless, skinless chicken thighs, trimmed and cut into large pieces
1 tablespoon vegetable oil
1 large onion, finely sliced
3 cloves garlic, finely grated or crushed
25 g fresh ginger, peeled and finely grated
2 tablespoons mild curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
500 g sweet potatoes, peeled and cut into 3 cm chunks
1 red pepper, deseeded and cut into thick strips
400 ml tin full-fat coconut milk
150 ml reduced-salt chicken stock
1 tablespoon tomato purée
1 tablespoon smooth mango chutney
100 g baby spinach
1 tablespoon lime juice
1 small handful fresh coriander, roughly chopped
1 pinch salt, or to taste
1 pinch black pepper, or to taste
300 g basmati rice, to serve

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Slow cooker

Tags: Slow cooker, Chicken, Curry, Coconut milk, Family friendly, Mild, Freezer friendly, Batch cooking

Slow Cooker Coconut Chicken, Sweet Potato and Spinach Curry

Name: Slow Cooker Coconut Chicken, Sweet Potato and Spinach Curry
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4 servings
Ingredients: 700 g boneless, skinless chicken thighs, trimmed and cut into large pieces; 1 tablespoon vegetable oil; 1 large onion, finely sliced; 3 cloves garlic, finely grated or crushed; 25 g fresh ginger, peeled and finely grated; 2 tablespoons mild curry powder; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 500 g sweet potatoes, peeled and cut into 3 cm chunks; 1 red pepper, deseeded and cut into thick strips; 400 ml tin full-fat coconut milk; 150 ml reduced-salt chicken stock; 1 tablespoon tomato purée; 1 tablespoon smooth mango chutney; 100 g baby spinach; 1 tablespoon lime juice; 1 small handful fresh coriander, roughly chopped; 1 pinch salt, or to taste; 1 pinch black pepper, or to taste; 300 g basmati rice, to serve

This mild coconut chicken curry combines tender chicken thighs with sweet potato, red pepper, onion, garlic and ginger. Spinach stirred through at the end adds colour and freshness, making it a comforting family dinner served with rice or naan.

Prep: 20 min
Cook: 5 hrs
Total: 5 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Medium saucepan for rice
Grater
Sharp knife and chopping board

Ingredients

700 g boneless, skinless chicken thighs, trimmed and cut into large pieces
1 tablespoon vegetable oil
1 large onion, finely sliced
3 cloves garlic, finely grated or crushed
25 g fresh ginger, peeled and finely grated
2 tablespoons mild curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
500 g sweet potatoes, peeled and cut into 3 cm chunks
1 red pepper, deseeded and cut into thick strips
400 ml tin full-fat coconut milk
150 ml reduced-salt chicken stock
1 tablespoon tomato purée
1 tablespoon smooth mango chutney
100 g baby spinach
1 tablespoon lime juice
1 small handful fresh coriander, roughly chopped
1 pinch salt, or to taste
1 pinch black pepper, or to taste
300 g basmati rice, to serve

Substitutions

Boneless, skinless chicken thighs → 700 g boneless, skinless chicken breasts (Use large pieces and check they reach 75°C; they may be slightly less tender than thighs.)
Sweet potatoes → 500 g peeled butternut squash (Cut into similar-sized chunks so it cooks evenly.)
Baby spinach → 150 g frozen peas (Stir in for the final 10 minutes instead of the final 5 minutes.)
Mango chutney → 1 tablespoon apricot jam (This provides a similar gentle sweetness.)

Instructions

Heat the oil in a large frying pan over a medium-high heat. Add the chicken in batches and brown for 2–3 minutes on each side. Transfer it to the slow cooker; it does not need to be cooked through at this stage.
Add the onion to the same pan and cook for 3 minutes. Stir in the garlic, ginger, curry powder, cumin and turmeric for 30 seconds, then add a splash of the stock and scrape up any browned bits.
Put the sweet potato and red pepper into a 3.5 litre slow cooker. Add the browned chicken and the onion and spice mixture.
Whisk together the coconut milk, remaining chicken stock, tomato purée and mango chutney. Pour into the slow cooker and season lightly with salt and pepper. Stir once to combine.
Cover and cook on LOW for 5 hours, or until the chicken is tender, the sweet potato is soft and the thickest piece of chicken reaches 75°C. Avoid lifting the lid during cooking unless necessary.
Stir in the spinach and lime juice. Replace the lid for 5 minutes, until the spinach has wilted, then taste and adjust the seasoning.
Meanwhile, cook the basmati rice according to the packet instructions. Serve the curry with the rice and scatter over the coriander.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate within two hours in a covered container. Store the curry in the fridge for up to 3 days; keep cooked rice separately and refrigerate it promptly, using it within 1 day. Defrost: Defrost the curry in a covered container in the fridge overnight. Do not defrost it at room temperature. Reheat until piping hot throughout and use within 24 hours of complete defrosting.

Reheat the curry in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring thoroughly. Reheat rice only once and make sure it is piping hot before serving; add a splash of water if needed.

Use leftover curry as a filling for baked potatoes, or shred the chicken and serve it in flatbreads with salad and a spoonful of yoghurt.

Allergen information

Check the chicken stock label for celery or other declared allergens. Naan, if served, may contain wheat, milk, sesame or other allergens.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Coconut Chicken, Sweet Potato and Spinach Curry

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Coconut Chicken, Sweet Potato and Spinach Curry

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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