curry

This slow cooker chicken and chickpea curry is so delicious and simple to make. This family-friendly curry with an Indian influence, requires very minimal preparation so great for those mid week meals or when you’re pushed for time! I love serving this curry over steamed cabbage when eating it freshly cooked, and boiled rice when I prepare it for meal prep reheated.

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Slow Cooked Chicken & Chickpea Curry
365cals | C20g | F10g | P47g
curry
Servings
serves
Ingredients
Servings
serves
Ingredients
curry
Instructions
  1. Ensure all the above ingredients have been prepared as suggested
  2. Add all ingredients except for cashews, yogurt, cashews and cabbage to a 5L slow cooker
  3. Turn slow cooker to a low heat and cook for 6 hours or until chicken is tender
  4. Once chicken is tender, add chickpeas and cashews and stir in yoghurt
  5. Cook covered for a further 10-15 minutes
  6. Boil cabbage or rice in which to serve the curry on top of
  7. Serve and enjoy!
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