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Slow Cooker Mild Coconut Chicken Curry with Cauliflower and Peas | DadTheFoodie

Slow Cooker Mild Coconut Chicken Curry with Cauliflower and Peas recipe photograph

Instructions

Heat the vegetable oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute.
Add the curry powder and cumin, stir for 30 seconds, then mix in the flour. Gradually pour in the coconut milk and stock, stirring until smooth. Stir in the tomato purée, mango chutney, salt and black pepper.
Put the chicken into a 3.5-litre slow cooker and pour over the coconut sauce. Stir to coat the chicken evenly.
Cover and cook on LOW for 5 hours, or until the chicken is thoroughly cooked and tender. The centre of the thickest piece should reach 75°C if checked with a food thermometer.
Add the cauliflower for the final 60 minutes of cooking, stirring it into the sauce. Add the frozen peas for the final 15 minutes.
Meanwhile, cook the basmati rice with the measured water according to the packet instructions. Do not leave cooked rice in the slow cooker.
Stir the lime juice and fresh coriander through the curry. Taste and adjust the seasoning, then serve with the rice.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Food thermometer, optional
Saucepan or rice cooker

Swaps and substitutions

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.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: 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.
Reheating: 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.
Leftover ideas: Serve leftovers in toasted wraps with shredded lettuce, or spoon the curry over baked potatoes with a little yoghurt and coriander.

Allergen information

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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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, cut into bite-sized pieces
1 tablespoon vegetable oil
1 large brown onion, finely sliced
3 cloves garlic, finely grated or crushed
25 g fresh ginger, finely grated
2 tablespoons mild curry powder
1 teaspoon ground cumin
1 tablespoon plain flour
400 ml full-fat coconut milk
150 ml reduced-salt chicken stock
2 tablespoons tomato purée
1 tablespoon mango chutney
300 g cauliflower, cut into small florets
150 g frozen peas
1 tablespoon lime juice
2 tablespoons fresh coriander, chopped
1/2 teaspoon fine salt, or to taste
1/4 teaspoon black pepper
300 g basmati rice, to serve
450 ml water, for cooking the rice

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Slow cooker

Tags: Slow cooker, Chicken, Curry, Family dinner, Mild, Coconut milk, Freezer-friendly

Slow Cooker Mild Coconut Chicken Curry with Cauliflower and Peas

Name: Slow Cooker Mild Coconut Chicken Curry with Cauliflower and Peas
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4 servings
Ingredients: 700 g boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon vegetable oil; 1 large brown onion, finely sliced; 3 cloves garlic, finely grated or crushed; 25 g fresh ginger, finely grated; 2 tablespoons mild curry powder; 1 teaspoon ground cumin; 1 tablespoon plain flour; 400 ml full-fat coconut milk; 150 ml reduced-salt chicken stock; 2 tablespoons tomato purée; 1 tablespoon mango chutney; 300 g cauliflower, cut into small florets; 150 g frozen peas; 1 tablespoon lime juice; 2 tablespoons fresh coriander, chopped; 1/2 teaspoon fine salt, or to taste; 1/4 teaspoon black pepper; 300 g basmati rice, to serve; 450 ml water, for cooking the rice

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.

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
Wooden spoon
Food thermometer, optional
Saucepan or rice cooker

Ingredients

700 g boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 large brown onion, finely sliced
3 cloves garlic, finely grated or crushed
25 g fresh ginger, finely grated
2 tablespoons mild curry powder
1 teaspoon ground cumin
1 tablespoon plain flour
400 ml full-fat coconut milk
150 ml reduced-salt chicken stock
2 tablespoons tomato purée
1 tablespoon mango chutney
300 g cauliflower, cut into small florets
150 g frozen peas
1 tablespoon lime juice
2 tablespoons fresh coriander, chopped
1/2 teaspoon fine salt, or to taste
1/4 teaspoon black pepper
300 g basmati rice, to serve
450 ml water, for cooking the rice

Substitutions

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.)

Instructions

Heat the vegetable oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute.
Add the curry powder and cumin, stir for 30 seconds, then mix in the flour. Gradually pour in the coconut milk and stock, stirring until smooth. Stir in the tomato purée, mango chutney, salt and black pepper.
Put the chicken into a 3.5-litre slow cooker and pour over the coconut sauce. Stir to coat the chicken evenly.
Cover and cook on LOW for 5 hours, or until the chicken is thoroughly cooked and tender. The centre of the thickest piece should reach 75°C if checked with a food thermometer.
Add the cauliflower for the final 60 minutes of cooking, stirring it into the sauce. Add the frozen peas for the final 15 minutes.
Meanwhile, cook the basmati rice with the measured water according to the packet instructions. Do not leave cooked rice in the slow cooker.
Stir the lime juice and fresh coriander through the curry. Taste and adjust the seasoning, then serve with the rice.

Storage and leftovers

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.

Allergen information

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

Slow Cooker Mild Coconut Chicken Curry with Cauliflower and Peas

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Mild Coconut Chicken Curry with Cauliflower and Peas

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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