Slow-cooker chicken and chickpea curry

Slow-cooker chicken and chickpea curry

Pop a few ingredients in your slow cooker and come back later to a no-fuss chicken curry meal. Easy!

Ingredients

Direction

  1. Step 1

    Heat oil in a saucepan over medium-high heat. Cook chicken, in batches, stirring, for 5 minutes or until browned. Transfer to a bowl. Add onion, garlic and ginger. Cook, stirring, for 4 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute. Return chicken to pan with tomato and stock.

  2. Step 2

    Transfer mixture to the bowl of a 5 litre slow-cooker. Cover. Turn slow-cooker to low. Cook for 6 hours or until chicken is tender. Stir in yoghurt, nuts and chickpeas. Cook, covered, for 15 minutes or until heated through.

  3. Step 3

    Serve curry with coriander, rice and lime halves.

Nutrition

Energy
2538kJ
Fat saturated
7.00g
Fat Total
32.00g
Carbohydrate sugars
10.00g
Carbohydrate Total
22.00g
Dietary Fibre
7.00g
Protein
55.00g
Cholesterol
203.00mg
Sodium
1078.15mg

All nutrition values are per serve.

 

 

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