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Serve over quinoa
Bradley Pittman

Slow Cooker Chicken and Cauliflower Curry

A slow cooker Indian chicken curry made with cauliflower, potatoes, and coconut milk.
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Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 800 g chicken thighs skin on, bone in
  • 2 tablespoons vegetable oil
  • 1 onion large, finely chopped
  • 5 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground white pepper
  • 1½ teaspoons garam masala
  • 1½ teaspoons Kashmiri red chilli powder or paprika
  • ¾ teaspoon salt
  • 300 g cauliflower cut into florets
  • 200 g potato peeled and diced
  • ¾ cup chicken stock
  • 400 ml coconut milk
  • 250 g fresh tomatoes chopped
  • fresh coriander chopped, for garnish

Method
 

  1. Heat the vegetable oil in a pan over medium-low heat. Add the chopped onions and cook until softened and lightly browned, about 5 minutes.
  2. Stir in the minced garlic, grated ginger, and spices. Sauté for about 30 seconds until fragrant, stirring constantly.
  3. Place the chicken pieces into the slow cooker and pour the onion-spice mixture over them.
  4. Add the diced potato, chopped tomatoes, salt, chicken stock, and coconut milk. Stir gently to combine, ensuring the chicken is coated in the sauce.
  5. Cover and cook on low for approximately 3 hours 30 minutes. Add the cauliflower and cook for another 30–35 minutes, until just tender but still holding its shape and the chicken has reached an internal temperature of 74°C.
  6. Serve garnished with freshly chopped coriander leaves.

Notes

Serve hot over rice, quinoa or couscous.
Total time: 4 hours 20 minutes.