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Slowcooker coconut curry chicken, with potatoes and peas

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I am making a concerted effort to empty the freezer, as I seem to keep adding to it forgetting what's already in there.

Today, I found a 1kg packet of chicken legs ( M&S no less ! ). I had also recently visited Poundland to pick up some vinyl tiles for the cattery -  but that's another story - and spent £32  which is quite an achievement in a shop that only sells items for £1.  Amongst my purchases had been lots of tins of half fat coconut milk, which were being sold at 2 for £1 so were a true bargain.

It was raining, it was cold, and the above combo were just inviting me to make chicken curry, and as I was going to be doing lots of other things during the day, including keeping the 3yr old entertained, I decided that it had to be made in the slowcooker. The recipe might look like it has a lot of ingredients to it, but essentially they all just get chucked in so it doesn't involve a lot of work. You can also cheat like me, and buy fresh ginger/garlic/chillies ready chopped and frozen in little portions. Living in an area with a large asian community my local supermarket stocks large quantities of this at cheap prices.


  • 1kg chicken legs
  • 1 large roughly chopped onion
  • 1 tin half fat coconut milk
  • 400g tinned chopped tomatoes
  • 2 - 3 large potatoes cut into large bite sized chunks
  • 400g  frozen peas (optional)
  • 1 tbsp mango chutney
  • 3 chillies finely chopped (more or less depending on how hot you like it)
  • 2 tbsp chopped garlic
  • 1 tbsp grated fresh ginger
  • 1 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1tsp garam masala
  • a good grating of nutmeg
  • 1 chicken stock cube
  • handful of chopped coriander
chicken curry


1. Chuck all the ingredients, except the potatoes, peas (if using), mango chutney and coriander, into the slow cooker. Give it all a good stir.

2. If you have a searing/boiling cook option (my slow cooker does) bring the whole lot to the boil, and then cook on slow for 3 hours or fast for 1 1/2. If not add another 1/2  hour (slow) 1/4 hour (fast) to the cooking time.

3. At the end of the first cooking period, skin the chicken and return to pot, skim off any excess fat from the sauce,  add potatoes & mango chutney. Cook for another 2 1/2 hours on slow, or 1 1/4 fast until the potatoes are tender ( timings can vary depending on your slowcooker ).

4. Add peas, cook for another 1/2 hour on slow, 1/4 hour on fast.

5. Add the end of this cooking period check the thickness of your sauce. If it is too thin, boil until it has reduced to the desired consistency. Some slow cookers have a function to do this, others allow you to use the cooking vessel on the hob to finish the dish. If this is not the case, you may need to transfer your curry to another saucepan and finish it this way.

6. Sprinkle with chopped coriander and serve with plain boiled rice, chappatis or naan bread.



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  1. Fishy

    Think this may need trying....sounds absolutely delish, I absolutely love coconut :). ><>

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