Mild Slow Cooker Chicken Curry
This Slow Cooker Mild Chicken Curry using chicken legs, tomatoes and coconut milk is budget friendly and takes just 5 minutes to prep.
Ingredients
- 1 tablespoon flavourless cooking oil
- 1 onion chopped
- 4-5 large tomatoes around 500g/17.64oz, diced
- 1 kg chicken legs skin on, see note 1
- 95 g korma or mild curry paste
- 400 ml coconut milk
- Salt & black pepper to taste
Instructions
- Heat the oil in your removable slow cooker pot (or frying pan) over a medium heat for a couple of minutes then add the onion and tomatoes. Fry for 3 minutes, stirring often.
- Add in the curry paste, salt and pepper and cook, stirring for 1 minute.
- Transfer the pot back into the slow cooker base, add in the coconut milk and stir until well combined.
- Nestle in the chicken legs, using a fork to push them under the liquid. Cover and cook on high for 3-4 hours, medium for 4-5 hours or low for 6-8 hours.
TO COOK ON THE STOVE
- Heat the oil in a medium-large saucepan over a medium heat. Add in the onion and tomatoes and fry for 5 minutes, stirring often. Add in the curry paste, salt and pepper and cook, stirring for 1 minute.
- Add in the coconut milk, stirring until well combined. Turn heat to high and add in the chicken legs top side down (see note 2 if you want to brown the legs first). Bring to the boil, cover and turn heat to low. Cook for 20 minutes, uncover and give it all a good stir and turn the chicken legs over. Cook for a further 40 minutes uncovered, stirring occasionally so the sauce doesn’t stick to the bottom of the pan and burn.
Notes
Note 1 you can use bone in or bone out chicken thighs if you prefer.
Note 2 if you want to brown the chicken legs first, just do that in the pan with the hot oil over a high heat for about 4-5 minutes each side, before you fry your onions and tomatoes.
Baby & Toddler
Not suitable for under 12 months. Omit salt from the cook. Carefully remove the chicken, discarding of any bones. Chopped into bite-size pieces.
STORAGE
Store any Chicken Curry leftovers in an air-tight container in the fridge for up to 3 days (cook day + 2). You can also freeze them, just defrost for 24 hours in the fridge and reheat in the microwave, stirring halfway, until steaming hot all the way through.
Nutrition
Calories: 585kcalCarbohydrates: 12gProtein: 27gFat: 49gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 133mgSodium: 140mgPotassium: 836mgFiber: 3gSugar: 6gVitamin A: 4914IUVitamin C: 22mgCalcium: 82mgIron: 5mg
Made this recipe?Leave a rating & comment at the bottom of this page! If you’ve printed this recipe, scan the QR code below to get back to it quickly online. You could also post a picture on Instagram and tag @kidfriendlyfamilymeals to share it with me.
