Jamie Oliver Slow Cooker Chicken Curry
Jamie Oliver’s Slow Cooker Chicken Curry is a rich, flavorful curry that combines chicken with a blend of spices, tomatoes, and coconut milk, slowly cooked to create a tender and fragrant dish. The slow-cooking method allows the chicken to absorb the spices deeply, resulting in a melt-in-your-mouth texture. The dish is easy to prepare, making it an excellent choice for those who want to enjoy a homemade curry without spending hours in the kitchen.
- Prep Time: 15
- Cook Time: 420
- Total Time: 7 hours 15 minutes
- Yield: 6
- Category: Main Course
- Method: Slow cooking
- Cuisine: Indian
Ingredients
- Chicken thighs (800g / 1.75 lbs): Boneless and skinless, providing tender, juicy pieces of chicken.
- Onion (1 large): Chopped finely to add sweetness and depth to the curry.
- Garlic cloves (3): Minced for aromatic flavor.
- Fresh ginger (1-inch piece): Grated to add warmth and a subtle spice.
- Curry powder (2 tbsp): A blend of spices that forms the base of the curry’s flavor.
- Ground cumin (1 tsp): Adds earthiness to the curry.
- Ground coriander (1 tsp): Provides a fresh, citrusy note.
- Tomatoes (400g / 14 oz can): Crushed or chopped, adding richness to the sauce.
- Coconut milk (400ml / 14 oz can): Creamy and mild, balancing the spices and adding a luxurious texture.
- Chicken stock (250ml / 1 cup): Enhances the flavor and keeps the curry moist.
- Fresh coriander (a handful): Chopped for garnishing and added freshness.
- Salt and pepper: To taste.
Instructions
- Prepare the ingredients: Start by chopping the onion, mincing the garlic, and grating the ginger. Cut the chicken thighs into bite-sized pieces if they’re not already prepared.
- Sauté the aromatics: In a pan, heat a little oil over medium heat. Add the onion, garlic, and ginger, cooking for about 5 minutes until softened and fragrant.
- Add the spices: Stir in the curry powder, ground cumin, and ground coriander, cooking for another minute to release the aromas of the spices.
- Transfer to the slow cooker: Pour the sautéed onion and spice mixture into the slow cooker. Add the chicken thighs, tomatoes, and chicken stock. Stir to combine.
- Add the coconut milk: Pour in the coconut milk and stir everything together, ensuring the chicken is fully submerged in the liquid.
- Set the slow cooker: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the sauce has thickened.
- Season and garnish: Once the cooking time is complete, season the curry with salt and pepper to taste. Stir in the fresh coriander and serve.