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Slow Cooker Coronation Chicken Curry
Serve this creamy chicken curry with basmati rice and rotis for an easy, warming dinner the whole family will love.
SERVES
4
CALORIES
402
COOKING TIME
3-5 hours
DIFFICULTY
simple
When I think of coronation chicken, I think of it as a cold salad or delicious sandwich filling on a warm summer’s day. However, served with rice and rotis for dipping and a gorgeous warm curry sauce, this takes comfort food a little bit further. Deliciously creamy and packed with flavour, say hello to your new favourite.
Method
Step 1
Coat the chicken in the curry powder. Heat a frying pan over a medium heat on the hob and spray with low-calorie oil spray. Add the chicken and fry for 1 minute.
Step 2
Add the chicken and all the curry sauce ingredients, except the sultanas, to the slow cooker. Cook on high for 3 hours or low for 5 hours. Add the sultanas for the last hour of cooking.
Step 3
Garnish with fresh coriander and spring onions, and serve with rice.
Step 4
TIP If you’re in a rush, you can skip the first step of the method and just add the chicken and curry powder straight into the slow cooker in step 2. It’ll taste just as delicious.
Ingredients
3 chicken breasts, cut into chunks
1 tbsp curry powder
low-calorie spray
For the curry sauce:
2 tbsp mango chutney
400ml tin of reduced fat coconut milk
1 heaped tbsp ground turmeric
1 tsp curry powder
1 tsp ground cinnamon
3 garlic cloves, grated or chopped
2.5cm piece fresh ginger, chopped or grated (I used frozen)
small handful fresh coriander, finely chopped, plus extra to garnish
grated zest of ½ lime
1 tbsp sultanas
salt and pepper to taste
chopped spring onions, to garnish
125g cooked basmati rice, per person, to serve
