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Easy Chicken Curry

This goes together fast! Serve with steamed basmati rice and warm naan.

This goes together fast! Serve with steamed basmati rice and warm naan.

  1. 1 tbsp vegetable oil 15 mL
  2. 2 onions, thinly sliced
  3. 4 cloves garlic, minced
  4. 1 tbsp finely chopped ginger root 15 mL
  5. 1⁄4 cup mild or medium Indian curry paste 60 mL
  6. 8 boneless skinless chicken thighs
  7. 1 can (14 oz/398 mL) whole tomatoes, with juice
  8. 2 tbsp mango chutney or apricot jam 30 mL
  9. 1 red bell pepper, chopped
  10. 11⁄2 cups frozen whole green beans, thawed 375 mL
  11. 2 tbsp chopped fresh cilantro 30 mL
  12. Salt (optional)
  1. Use a 4- to 6-quart slow cooker. In a large skillet, heat oil over medium heat. Add onions, garlic, ginger and curry paste; cook, stirring occasionally, for 5 minutes. Stir in chicken. Stir in tomatoes and chutney, breaking tomatoes up with a spoon. Transfer to slow cooker. Cover and cook on Low for 5 to 6 hours or on High for 21⁄2 to 3 hours, until juices run clear when chicken is pierced. Stir in red pepper, beans and cilantro. Cover and cook on High for about 30 minutes, until red pepper and beans are tender. Adjust seasoning with salt, if desired.
  2. Serves 4 to 6.
  1. Tip: We always reach for Indian curry pastes, rather than curry powder, when we want to make a curry. The spices in the pastes — which come in mild, medium and hot — are preserved in oil, so they are more authentic and less harsh-tasting than powders. We particularly like the Patak’s brand, which is widely available.
  2. Tip: Dark chicken meat, such as thighs and drumsticks, works best in the slow cooker, as it stays moist and has lots of flavor. If you prefer to make this curry (or any other chicken recipe in this book) with 4 boneless skinless chicken breasts, cook it no longer than 5 hours on Low; otherwise, the meat will become dry.
The Best of Bridge

This recipe is available in the book Best of Bridge Slow Cooker Cookbook.

Join the discussion 2 Comments

  • Audrey DeFehr says:

    In the above recipe (EASY CHICKEN CURRY) it calls for:
    1 can (14 oz./398 mL) whole tomatoes, *1*
    with juice.
    I have never purchased canned tomatoes without juice,
    is the *1* after the word tomatoes a typo, or is it indicating
    a second can of tomatoes with juice?
    Thank you for taking the time to read my email.

    • Hi Audrey,The recipe is for 1 can of tomatoes only. The “1” in the right column is there to keep the metric column consistent and we completely understand why it would it would look confusing. We’ll make sure not to repeat this method in future books.

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