For my husband’s first Father’s Day I decided to make him a curry as out of lockdown we probably would have gone out for one! We have found using our slow cooker really useful since having a baby as it pretty much does all the hard work. It also helps us to serve up dinner whenever the baby allows! We have a simple Crock Pot, however if we ever upgrade we would buy one with a timer like the Crock-Pot lift and serve digital slow cooker.

This curry was a huge success and easily made 6 generous servings. It also freezes really well. We had another serving last night and if anything it tasted even better when reheated!

Prep time – 15 mins Cook time – 6 hours


  • 1 tablespoon of veg oil
  • 1 red onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1 thumb of ginger, finely chopped
  • 2 Chicken breasts (You could use more – I just used two as my husband likes the chicken while I mostly ate the veg), cut into bite-size pieces
  • Jar of medium-spiced curry sauce (I used bhuna)
  • 400g tin of chopped tomatoes
  • 200g jersey royal potatoes, halved
  • 150g closed cup mushrooms, quartered
  • 400g tin of chickpeas
  • 5 balls of frozen spinach
  • large bunch of coriander, roughly chopped


  1. Fry the oil in a pan along with the onions, garlic and ginger for around 3 minutes until softened. Add the chicken and just sear the outside. Stir in the curry sauce and chopped tomatoes for around 3 minutes to give the ingredients a coating. *This first step is optional (you could chuck all ingredients into the slow cooker straight away). I found frying up these ingredients first made the flavour more intense.
  2. Pour the ingredients from the pan into the slow cooker and add the potatoes, mushrooms and drained chickpeas. Stir through.
  3. Turn the slow cooker on to the ‘warm’ setting (low heat), add the lid and leave it to work its magic for 5 1/2 hours.
  4. Stir in the frozen spinach and most of the coriander for the remaining 1/2 hour.
  5. Serve your curry up with the rest of the coriander, some basmati rice and poppadoms with a dollop of mango chutney.