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Slow Cooker Tomato, Coconut and Green Bean Chicken Curry | DadTheFoodie

Slow Cooker Tomato, Coconut and Green Bean Chicken Curry recipe photograph

Instructions

Heat the vegetable oil in a large frying pan over a medium-high heat. Season the chicken with a little salt and pepper, then brown it in batches for 2–3 minutes on each side. It does not need to be cooked through. Transfer the chicken to the slow cooker.
Add the onion to the same pan and cook for 4–5 minutes until beginning to soften. Stir in the garlic, ginger, curry powder, cumin and ground coriander and cook for 1 minute. Add the tomato purée and stir for a further 30 seconds.
Tip the spiced onion mixture into the slow cooker. Add the chopped tomatoes, coconut milk, chicken stock and brown sugar, then stir to combine.
Cover and cook on LOW for 5 hours 30 minutes. The chicken should be completely cooked and tender. Do not add frozen chicken to the slow cooker.
Stir in the green beans, cover again and cook on LOW for a further 30 minutes, until the beans are tender but still have a little bite.
Stir through the lime juice and fresh coriander. Taste and adjust the seasoning, then serve with freshly cooked basmati rice.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Sharp knife
Chopping board

Swaps and substitutions

Boneless, skinless chicken thighs → 700 g boneless, skinless chicken breast
Use large chunks and check that the meat is cooked through, as breast can become dry if overcooked.
Green beans → 250 g frozen peas
Add the peas for the final 15 minutes instead of the green beans.
Fresh coriander → 2 tablespoons chopped fresh parsley
The flavour will be different but it will still provide a fresh finish.
Coconut milk → 400 ml reduced-fat coconut milk
The sauce will be slightly less rich.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool the curry and any rice promptly, keeping them separate, and refrigerate within two hours. Store in covered containers in the fridge for up to 3 days. Rice should be cooled quickly, refrigerated promptly and used within 1 day. Defrost: Defrost the frozen curry in a covered container in the fridge overnight. Reheat it in a saucepan or microwave until piping hot throughout, stirring well. Do not refreeze after reheating.
Reheating: Reheat the curry in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring as needed. Reheat rice only once and until steaming hot. Add a splash of water if the sauce has thickened.
Leftover ideas: Use leftover curry as a filling for baked potatoes, or serve it with flatbreads and a spoonful of yoghurt. Remove the chicken from the sauce and shred it for wraps or lunchboxes.

Allergen information

The stock cube may contain celery, wheat or other allergens, so check the label. Serve with rice rather than naan if avoiding wheat or gluten, and check all packaged ingredients for cross-contamination advice.

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: 360 min
Servings: 4

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Ingredients

Recipe serves 4

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

1 tablespoon vegetable oil
700 g boneless, skinless chicken thighs, cut into large chunks
1 large onion, finely sliced
3 cloves garlic, finely chopped
30 g fresh ginger, peeled and finely grated
2 teaspoons mild curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon tomato purée
400 g tin chopped tomatoes
400 ml tin coconut milk
150 ml chicken stock, made with 1 stock cube
1 teaspoon light brown sugar
250 g green beans, trimmed and halved
1 tablespoon lime juice
1 small handful fresh coriander, roughly chopped
1 pinch salt
1 pinch black pepper
600 g cooked basmati rice, to serve

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Slow cooker

Tags: Slow cooker, Chicken, Curry, Family friendly, Mild, Coconut milk, Midweek meals, Freezer friendly

Slow Cooker Tomato, Coconut and Green Bean Chicken Curry

Name: Slow Cooker Tomato, Coconut and Green Bean Chicken Curry
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 700 g boneless, skinless chicken thighs, cut into large chunks; 1 large onion, finely sliced; 3 cloves garlic, finely chopped; 30 g fresh ginger, peeled and finely grated; 2 teaspoons mild curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 tablespoon tomato purée; 400 g tin chopped tomatoes; 400 ml tin coconut milk; 150 ml chicken stock, made with 1 stock cube; 1 teaspoon light brown sugar; 250 g green beans, trimmed and halved; 1 tablespoon lime juice; 1 small handful fresh coriander, roughly chopped; 1 pinch salt; 1 pinch black pepper; 600 g cooked basmati rice, to serve

This mild chicken curry combines tender chicken thighs with onion, garlic, ginger, tomatoes and coconut milk. Green beans add colour and texture, while a gentle blend of spices keeps it family-friendly without losing flavour.

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Wooden spoon
Sharp knife
Chopping board

Ingredients

1 tablespoon vegetable oil
700 g boneless, skinless chicken thighs, cut into large chunks
1 large onion, finely sliced
3 cloves garlic, finely chopped
30 g fresh ginger, peeled and finely grated
2 teaspoons mild curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon tomato purée
400 g tin chopped tomatoes
400 ml tin coconut milk
150 ml chicken stock, made with 1 stock cube
1 teaspoon light brown sugar
250 g green beans, trimmed and halved
1 tablespoon lime juice
1 small handful fresh coriander, roughly chopped
1 pinch salt
1 pinch black pepper
600 g cooked basmati rice, to serve

Substitutions

Boneless, skinless chicken thighs → 700 g boneless, skinless chicken breast (Use large chunks and check that the meat is cooked through, as breast can become dry if overcooked.)
Green beans → 250 g frozen peas (Add the peas for the final 15 minutes instead of the green beans.)
Fresh coriander → 2 tablespoons chopped fresh parsley (The flavour will be different but it will still provide a fresh finish.)
Coconut milk → 400 ml reduced-fat coconut milk (The sauce will be slightly less rich.)

Instructions

Heat the vegetable oil in a large frying pan over a medium-high heat. Season the chicken with a little salt and pepper, then brown it in batches for 2–3 minutes on each side. It does not need to be cooked through. Transfer the chicken to the slow cooker.
Add the onion to the same pan and cook for 4–5 minutes until beginning to soften. Stir in the garlic, ginger, curry powder, cumin and ground coriander and cook for 1 minute. Add the tomato purée and stir for a further 30 seconds.
Tip the spiced onion mixture into the slow cooker. Add the chopped tomatoes, coconut milk, chicken stock and brown sugar, then stir to combine.
Cover and cook on LOW for 5 hours 30 minutes. The chicken should be completely cooked and tender. Do not add frozen chicken to the slow cooker.
Stir in the green beans, cover again and cook on LOW for a further 30 minutes, until the beans are tender but still have a little bite.
Stir through the lime juice and fresh coriander. Taste and adjust the seasoning, then serve with freshly cooked basmati rice.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool the curry and any rice promptly, keeping them separate, and refrigerate within two hours. Store in covered containers in the fridge for up to 3 days. Rice should be cooled quickly, refrigerated promptly and used within 1 day. Defrost: Defrost the frozen curry in a covered container in the fridge overnight. Reheat it in a saucepan or microwave until piping hot throughout, stirring well. Do not refreeze after reheating.

Reheat the curry in a saucepan over a medium heat or in the microwave until piping hot throughout, stirring as needed. Reheat rice only once and until steaming hot. Add a splash of water if the sauce has thickened.

Use leftover curry as a filling for baked potatoes, or serve it with flatbreads and a spoonful of yoghurt. Remove the chicken from the sauce and shred it for wraps or lunchboxes.

Allergen information

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

Slow Cooker Tomato, Coconut and Green Bean Chicken Curry

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Tomato, Coconut and Green Bean Chicken Curry

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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