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Serves or makes leftovers
US | Metric
Ingredients
  • 1 kg chicken breasts
  • 2 red onions (chopped)
  • 1 large sweet potato (chopped)
  • 1 tin of chickpeas (drained)
  • 1 tin of plum tomatoes
  • 500 g passata
  • 400 ml tin of coconut milk (I like to make my own)
  • 2 tbsps tomato puree
  • 2 tsps honey
  • 1 tbsp curry powder (I used hot)
  • 1 tbsp cumin
  • 2 tsps coriander
  • ¼ tsp cinnamon
  • salt and pepper
Slow cooked chicken, chickpea and sweet potato curry Slow cooked chicken, chickpea and sweet potato curry

Slow cooked chicken, chickpea and sweet potato curry

This curry is hassle free and all you need to do is is whack all the ingredients in the slow cooker and leave on low for a minimum of 8 hours. Sometimes I will do the prep work the night before and allow to cook overnight for the following evening which is absolutely fine. It is a great option if your busy in the morning. This portion will be enough for 6 people, alternatively you can store the leftovers in the fridge for 3-4 days. I like to serve mine with either wholegrain rice as shown or a white crispy jacket potato.

Prep 15 minutes
Total 8 hours

1) Simply add all the ingredients into the slow cooker and season with a good pinch of salt and pepper. Give it a good stir before placing the lid on.

2) Turn the temperature to low and cook for a minimum of 8 hours or overnight. Mine ended up staying in the slow cooker for 17 hours on low.

3) Shred the chicken then season to taste before serving.

4) Top with fresh coriander and serve with wholegrain rice.

Slow cooked chicken, chickpea and sweet potato curry Slow cooked chicken, chickpea and sweet potato curry

Slow cooked chicken, chickpea and sweet potato curry

This curry is hassle free and all you need to do is is whack all the ingredients in the slow cooker and leave on low for a minimum of 8 hours. Sometimes I will do the prep work the night before and allow to cook overnight for the following evening which is absolutely fine. It is a great option if your busy in the morning. This portion will be enough for 6 people, alternatively you can store the leftovers in the fridge for 3-4 days. I like to serve mine with either wholegrain rice as shown or a white crispy jacket potato.

favorite
print
like
Prep 15 minutes
Total 8 hours
Serves or makes leftovers
US | Metric
Ingredients
  • 1 kg chicken breasts
  • 2 red onions (chopped)
  • 1 large sweet potato (chopped)
  • 1 tin of chickpeas (drained)
  • 1 tin of plum tomatoes
  • 500 g passata
  • 400 ml tin of coconut milk (I like to make my own)
  • 2 tbsps tomato puree
  • 2 tsps honey
  • 1 tbsp curry powder (I used hot)
  • 1 tbsp cumin
  • 2 tsps coriander
  • ¼ tsp cinnamon
  • salt and pepper

1) Simply add all the ingredients into the slow cooker and season with a good pinch of salt and pepper. Give it a good stir before placing the lid on.

2) Turn the temperature to low and cook for a minimum of 8 hours or overnight. Mine ended up staying in the slow cooker for 17 hours on low.

3) Shred the chicken then season to taste before serving.

4) Top with fresh coriander and serve with wholegrain rice.