Slow Cooked Curry


Sunday Prep day usually involves a slow cooker dish of some sort. It is quick, easy and basically cooks itself with no fuss allowing me extra time to prepare other dishes.


  • 1.5kgs skinless, boneless chicken thigh Fillets. You can use whole chicken pieces.
  • Mixed Vegetables
  • Butternut / Sweet potato
  • Onion
  • Tin Tomatoes
  • Coconut milk
  • Curry Spices
  • Salt & Pepper to taste


  1. Layer the chopped Butternut/ pumpkin/ sweet potato in the bottom of the Slow cooker. The bigger the pieces the longer they need to cook.
  2. Layer chicken Fillets or cut into smaller pieces and place on the top of the Veg. By placing the chicken in the middle it is less likely to be dry.
  3. Add mixed veggies and onion.
  4. Finally pour over your curry spices ( mix with some good oil to make a paste) , tin of tomatoes and a tin of coconut milk. Stir after a couple of hours or when finished cooking and leave in the pot to infuse.
  5. Leave on low for a few hours and let the cooker work its magic.





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