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This gentle coconut chicken curry combines boneless chicken thighs with onion, garlic, ginger, cauliflower and peas in a softly spiced sauce. It is a family-friendly slow cooker dinner served with rice or naan, with no frying required.

Recommended slow-cooker size: 3.5 litre
Boneless chicken thighs → 700 g boneless chicken breast, cut into large pieces
Use the same cooking time but check it carefully for doneness, as breast meat can dry out.
Cauliflower → 300 g broccoli florets
Add for the final 45 minutes so it stays lightly firm.
Mango chutney → 1 tablespoon apricot jam
This gives a similar gentle sweetness.
Fresh coriander → 2 tablespoons fresh parsley
The flavour will be milder but still fresh.
Check the chicken stock, curry powder and mango chutney labels for ingredients such as celery, mustard or sulphites. Serve with gluten-free flour and stock if required; the recipe is naturally dairy-free when suitable products are used.
Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.
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Slow cooker
This gentle coconut chicken curry combines boneless chicken thighs with onion, garlic, ginger, cauliflower and peas in a softly spiced sauce. It is a family-friendly slow cooker dinner served with rice or naan, with no frying required.

Slow-cooker size: 3.5 litre
Freezer friendly: Yes
Suitable for batch cooking
Cool leftover curry promptly and refrigerate it in a covered container within two hours. Use within 3 days. Store cooked rice separately and refrigerate it promptly; use within 1 day. Defrost: Defrost the frozen curry in the refrigerator overnight in a covered container. Reheat it until piping hot throughout before serving. Do not put frozen curry into the slow cooker.
Reheat the curry in a saucepan or microwave until piping hot throughout, stirring during microwave reheating. Reheat rice until piping hot and only once. Add a splash of water if the sauce has thickened.
Serve leftovers in toasted wraps with shredded lettuce, or spoon the curry over baked potatoes with a little yoghurt and coriander.
Check the chicken stock, curry powder and mango chutney labels for ingredients such as celery, mustard or sulphites. Serve with gluten-free flour and stock if required; the recipe is naturally dairy-free when suitable products are used.
Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.
Food-focused notes and photographs from DadTheFoodie members.
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