Homemade chicken curry recipe for one in a slow cooker

www.parveenthespicequeen.com her recipes are delicious. I have made a few of her curries in the slow cooker. I use chicken on the bone not fillets.

Redhead56 Thank you for that I shall give it a go.

Thank you for the link, going to give it a go.

For an easy way, just buy a jar of curry sauce mix, I use Pataks

Just a suggestion, use chicken thighs rather than breasts. Much tastier, moister and tender
IMHO
?

I often use a jar of very basic mild curry sauce (Sainsburys or Tesco) and add my own extra curry powder and whatever else I feel like chucking in. (Not chicken though, as we don't eat meat.) If you add extra things, bits of veg and spices, it can taste quite "hone made".

BBC Good Food are good for recipes.

Can also type ingredients in search box and it comes up with recipes that contain them

Check out easypeasyfoodie.com . I use so many of her recipes, they are brilliant, and they really are easy peasy.
Can’t recommend highly enough .

oh thanks for this. I love a curry, mild.

I use this for both chicken and prawns, but with the prawns I add them just at the end of cooking.
small onion
300ml coconut milk
2/3 cloves garlic
1/2 tsp paprika
1/2 tsp tumeric
1/2 tsp garam masala
1/2 tsp cumin
Juice of 1/2 lemon
salt & pepper to taste

Sunnyoutlook

Does anyone have a slow cooker recipe for creamy chicken curry please?

Sunnyoutlook, apologies for the length of this, but to make a good curry, you need a “curry base” to start with. It’s what the restaurants and take-aways use. They have it ready and just add the different spices or paste when the orders come in.
This curry base recipe will make enough for two people four times. I put a two person portion in old soup tubs and freeze them for another day.
If you want a creamy curry, try and get Pataks korma paste (not the sauce)
To make your creamy curry (for two) fry about a third of a jar of the paste gently, add your chicken/prawns/veg or whatever, to allow it to start cooking and take on flavour, add a decent chunk of creamed coconut block and then your curry base portion. Allow to gently cook through. You can add a swirl of double cream at the end, if liked.
Here’s the curry base recipe:-
CURRY BASE
2 medium onions , peeled and roughly chopped
3 medium carrots , roughly chopped or grated.
1 red pepper , deseeded and roughly chopped
light olive oil or vegetable oil
6 cloves garlic , peeled and roughly chopped
70 g fresh ginger , peeled and roughly chopped or grated.
6 stalks coriander , chopped
One third of a whole red chilli , deseeded and roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon ground black pepper
1 tablespoon ground cinnamon
1 tablespoon paprika
2 x 400g tins of chopped tomatoes
200ml tinned coconut milk
2-3 tablespoons Pataks Garam Masala
paste

Method:-
Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the Garam Masala paste and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, the chilli and all the spices and fry gently for 5-10 minutes until the onions start to soften.
Add the tomatoes and simmer for 30mins, then add the coconut milk and blend, using a stick blender.
This will be enough base for about four portions. (Each portion to serve 2)

I made this one this week and it was very good. Not too complicated . I missed out the sugar bit though - very good.
1 tbsp vegetable oil
▢ 1 large onion - peeled and chopped
▢ 3 chicken breasts - boneless and skinless diced (approx 500g/17.5 oz)
▢ 3 cloves garlic - peeled and minced
▢ 1 large piece of ginger - about the size of your thumb, peeled and finely chopped
▢ 1 tsp salt
▢ ½ tsp ground black pepper
▢ 3 tsp hot chilli powder - use less or mild chilli if you don’t like your curry too hot
▢ 1 tbsp ground coriander
▢ ½ tbsp cumin
▢ 1 tbsp curry powder
▢ 1 tsp paprika
▢ 1 tsp cinnamon
▢ 240 ml (1 cup) chicken stock - (water plus a stock cube - or bouillon for gluten free - is fine)
▢ 400 g (14 oz) tinned chopped tomatoes
▢ 2 tbsp tomato puree/paste
▢ 2 tsp sugar - this is to counteract the acidity in the tomatoes
▢ 400 ml (14oz) can full-fat coconut milk

THIS is my favourite chicken curry, I could eat butter chicken all day long.
The recipe looks long, but don't be intimidated, its really easy to make.
This is not a slow cooker recipe, but you could marinate the chicken overnight, so that part of the prep is done.

Thank you all for your recommendations. I shall be trying them out over the next few weeks.

Moggycuddler

I often use a jar of very basic mild curry sauce (Sainsburys or Tesco) and add my own extra curry powder and whatever else I feel like chucking in. (Not chicken though, as we don't eat meat.) If you add extra things, bits of veg and spices, it can taste quite "hone made".

She asked for a 'home made recipe' not one from jars which tastes 'like home made'. The clue is in home made.

I use a jar of Tika Masala sauce(often Sharwoods) But before I fry the onion and garlic I dry fry cardamom, cumin and coriander seeds. I grind them beforehand. Add meat and then sauce.

It is not a slow cooker recipe but it is a curry, from my mum's old recipe book:

Ingredients:
2 medium onions, grated
±⅛ pt oil
4 tomatoes grated
¼ tsp turmeric
1 tsp ground cumin
Heaped tsp ground coriander
½ tsp chilli powder
⅛ tsp garum masala
Salt
1 tsp ground fresh ginger & garlic or ½ tsp each dried
Small tin tomato purée
2 bunches fresh coriander chopped
½ kg cooked meat/chicken
¼ pt water

Method:
1. Chop onions finely & fry in oil until brown.
2. Wash and grate tomato (use skin in curry for added colour).
3. Add to the tomatoes: herbs, spices, curry, salt, ginger, garlic.
4. Add to onions: tomato mixture, tomato puree, coriander.
5. Cook until oil rises – spices are cooked.
6. Add meat & water.
7. Simmer for about ½ hour to 45 mins.
8. Add cooked whole potatoes when almost done.

Nanny100 thank you! Used your recipe tonight (slightly tweaked) and it was delicious. ?