Slow Cooker Chicken and Chickpea Curry
This easy slow cooker Chicken and Chickpea Curry is a great budget meal. Great for batch cooking - and completely gluten free and dairy free!
Servings: 4
Equipment
Ingredients
- 400 g tin chickpeas in water
- 500 g baby potatoes
- 4 skinless, boneless chicken thigh fillets
- 1 onion (peeled and finely chopped)
- 4 cloves garlic (peeled and crushed)
- 2 tsp ginger paste
- 400 g tin chopped tomatoes
- 1 tbsp tomato puree
- 200 ml full-fat coconut milk
- 1 tbsp mango chutney
- 200 g frozen chopped spinach
- Handful fresh coriander (to serve)
FOR THE SPICE MIX:
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp chilli powder
- 2 tsp garam masala
Instructions
- Drain and rinse the chickpeas and cut the baby potatoes in half. If using larger potatoes, cut them into large chunks/quarters.
- Add everything to the slow cooker except the spinach and coriander and stir well.
- Place the lid on and cook on high for 3-4 hours or low for 5-6 hours.
- In the last half hour of cooking, remove the lid, add the frozen spinach and mix well. Replace the lid for the final 30 minutes of cooking.
- Serve with lots of freshly chopped coriander - I like to stir some through the curry or you can sprinkle it on top.
Video
Notes
- Serving Suggestions: Not sure what to serve with this slow cooker chicken curry? Check out the blog post above for some suggestions!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this chicken and chickpea curry recipe should look at each stage.
- Storing: Check out the blog post above for more information on storing and freezing leftovers of this chicken curry with chickpeas.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Chicken and Chickpea Curry!
Nutrition
Serving: 1g | Calories: 452kcal | Carbohydrates: 70g | Protein: 17g | Fat: 14g
