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
- 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.
- Pour the ingredients from the pan into the slow cooker and add the potatoes, mushrooms and drained chickpeas. Stir through.
- 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.
- Stir in the frozen spinach and most of the coriander for the remaining 1/2 hour.
- Serve your curry up with the rest of the coriander, some basmati rice and poppadoms with a dollop of mango chutney.