Slow Cooker Chicken and Spinach Curry

Slow Cooker Chicken and Spinach Curry


21 people made this

A slow cooker chicken curry for six which is delicious served over hot rice. If you have even more mouths to feed add a vegetable side dish like dhal.

lucky New South Wales, Australia

Serves: 6 

  • 1 tablespoon vegetable oil
  • 2 onions, diced
  • 2 cloves garlic, diced
  • 1 teaspoon fresh ginger, diced
  • 1 red chilli, diced
  • 1 tablespoon turmeric
  • 1 tablespoon cumin seeds
  • salt and pepper, to taste
  • 1/2 teaspoon ground coriander
  • 1 5cm cinnamon stick
  • 800g tinned tomatoes, diced
  • 1/2 cup chicken stock
  • 1 bay leaf
  • 1 1/2 kg skinless chicken pieces (breasts, thighs, legs)
  • 500g fresh spinach, diced
  • 1/2 cup yoghurt

Preparation:20min  ›  Cook:6hours  ›  Ready in:6hours20min 

  1. Heat oil in a deep frypan over medium heat. Add onion and cook until brown, stirring. Add garlic, ginger, chilli, turmeric, cumin seeds, salt and pepper, coriander and cinnaomon stick. Cook, stirring, for 1 minute. Add tomatoes, stock and bay leaf and bring to a boil.
  2. Place the chicken in the slow cooker and pour in the sauce. Cover and cook on Low 5-6 hours or High 2-3 hours or until chicken is done. Stir in the spinach and yoghurt and cook 20 more minutes on High.

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Reviews (2)


Something different, fairly mild. Family loves it! - 25 Mar 2015


Enjoyed it.Quite filling - 12 Jul 2014

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