Slow Cooker Chicken & Chickpea Curry

*serves 6
= 365 calories
(10.5g F | 47.3g P | 19.9g C)
  • 1kg chicken breasts, diced
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • ginger, finely grated
  • 1/4 cup korma curry paste
  • 400g canned diced tomatoes
  • 1/4 cup chicken stock
  • 1/2 cup plain chobani yoghurt
  • 1/3 cup chopped cashew nuts, roasted
  • 400g canned chickpeas, drained
  • coriander
  • 1 cabbage, boiled (or jasmine rice) 
  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!
Original recipe from STM- Emma Braz