SLOW COOKER CHICKEN CURRY & GARLIC NAAN

Serves 4
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Directions

  1. 1Add the diced chicken breast to the slow cooker.
  2. 2Add the diced chicken breast to the slow cooker.
  3. 3Add the diced chicken breast to the slow cooker.
  4. 4Add minced garlic to the slow cooker.
  5. 5Add minced garlic to the slow cooker.
  6. 6Add minced garlic to the slow cooker.
  7. 7Add diced onion to the slow cooker.
  8. 8Add diced onion to the slow cooker.
  9. 9Add diced onion to the slow cooker.
  10. 10Add sliced red peppers to the slow cooker.
  11. 11Add sliced red peppers to the slow cooker.
  12. 12Add sliced red peppers to the slow cooker.
  13. 13Add paprika, chilli powder, cumin, garam masala, coriander, turmeric, cayenne pepper and sugar to the slow cooker.
  14. 14Add paprika, chilli powder, cumin, garam masala, coriander, turmeric, cayenne pepper and sugar to the slow cooker.
  15. 15Add paprika, chilli powder, cumin, garam masala, coriander, turmeric, cayenne pepper and sugar to the slow cooker.
  16. 16Add tomato paste to the slow cooker.
  17. 17Add tomato paste to the slow cooker.
  18. 18Add tomato paste to the slow cooker.
  19. 19Squeeze lemon juice into the slow cooker.
  20. 20Squeeze lemon juice into the slow cooker.
  21. 21Squeeze lemon juice into the slow cooker.
  22. 22Add passata and water to the slow cooker.
  23. 23Add passata and water to the slow cooker.
  24. 24Add passata and water to the slow cooker.
  25. 25Close the slow cooker lid and cook on low for 6-8 hours or high for 4-5 hours.
  26. 26Close the slow cooker lid and cook on low for 6-8 hours or high for 4-5 hours.
  27. 27Close the slow cooker lid and cook on low for 6-8 hours or high for 4-5 hours.
  28. 28For the garlic naan, mix self-raising flour, 0% non-fat Greek yogurt, and a pinch of salt together in a bowl.
  29. 29For the garlic naan, mix self-raising flour, 0% non-fat Greek yogurt, and a pinch of salt together in a bowl.
  30. 30For the garlic naan, mix self-raising flour, 0% non-fat Greek yogurt, and a pinch of salt together in a bowl.
  31. 31Use a spoon to mix, then use your hands to form a ball of dough.
  32. 32Use a spoon to mix, then use your hands to form a ball of dough.
  33. 33Use a spoon to mix, then use your hands to form a ball of dough.
  34. 34Divide the dough into 4 small equal balls.
  35. 35Divide the dough into 4 small equal balls.
  36. 36Divide the dough into 4 small equal balls.
  37. 37Flour a surface and roll out the pieces of dough into a naan shape.
  38. 38Flour a surface and roll out the pieces of dough into a naan shape.
  39. 39Flour a surface and roll out the pieces of dough into a naan shape.
  40. 40Spray a pan with oil on medium heat.
  41. 41Spray a pan with oil on medium heat.
  42. 42Spray a pan with oil on medium heat.
  43. 43Add each piece of naan to a pan and fry until bubbles start to form and is golden brown on either side.
  44. 44Add each piece of naan to a pan and fry until bubbles start to form and is golden brown on either side.
  45. 45Add each piece of naan to a pan and fry until bubbles start to form and is golden brown on either side.
  46. 46Microwave the garlic butter for 20 seconds to melt.
  47. 47Microwave the garlic butter for 20 seconds to melt.
  48. 48Microwave the garlic butter for 20 seconds to melt.
  49. 49Remove and add some chopped coriander leaves to the melted garlic butter and mix.
  50. 50Remove and add some chopped coriander leaves to the melted garlic butter and mix.
  51. 51Remove and add some chopped coriander leaves to the melted garlic butter and mix.
  52. 52Spread the garlic and herb butter over the naan.
  53. 53Spread the garlic and herb butter over the naan.
  54. 54Spread the garlic and herb butter over the naan.
  55. 55Once the curry is ready and the sauce has reduced, turn off the heat and mix in the light cream.
  56. 56Once the curry is ready and the sauce has reduced, turn off the heat and mix in the light cream.
  57. 57Once the curry is ready and the sauce has reduced, turn off the heat and mix in the light cream.
  58. 58Cook the rice according to packet instructions.
  59. 59Cook the rice according to packet instructions.
  60. 60Cook the rice according to packet instructions.
  61. 61Serve the rice and curry into two portions.
  62. 62Serve the rice and curry into two portions.
  63. 63Serve the rice and curry into two portions.
  64. 64Top with a drizzle of cream and coriander leaves (optional).
  65. 65Top with a drizzle of cream and coriander leaves (optional).
  66. 66Top with a drizzle of cream and coriander leaves (optional).
  67. 67Serve each portion with a piece of garlic naan.
  68. 68Serve each portion with a piece of garlic naan.
  69. 69Serve each portion with a piece of garlic naan.

Ingredients

  • 400 g chicken breast, diced
  • 400 g chicken breast, diced
  • 400 g chicken breast, diced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 1 thumb sized piece ginger, grated
  • 1 thumb sized piece ginger, grated
  • 1 thumb sized piece ginger, grated
  • 1 onion, diced
  • 1 onion, diced
  • 1 onion, diced
  • 2 red peppers, sliced
  • 2 red peppers, sliced
  • 2 red peppers, sliced
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp chilli powder
  • 1 tbsp chilli powder
  • 1 tbsp chilli powder
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tbsp cumin
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 2 tsp coriander
  • 2 tsp coriander
  • 2 tsp coriander
  • 1 tsp tumeric
  • 1 tsp tumeric
  • 1 tsp tumeric
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 500 g passata
  • 500 g passata
  • 500 g passata
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • squeeze lemon juice
  • squeeze lemon juice
  • squeeze lemon juice
  • 100 ml water
  • 100 ml water
  • 100 ml water
  • 100 g self raising flour
  • 100 g self raising flour
  • 100 g self raising flour
  • 110 g 0% non fat Greek yoghurt
  • 110 g 0% non fat Greek yoghurt
  • 110 g 0% non fat Greek yoghurt
  • Pinch salt
  • Pinch salt
  • Pinch salt
  • Oil spray
  • Oil spray
  • Oil spray
  • 20 g garlic butter
  • 20 g garlic butter
  • 20 g garlic butter
  • Coriander leaves, chopped
  • Coriander leaves, chopped
  • Coriander leaves, chopped
  • 100 ml light cream
  • 100 ml light cream
  • 100 ml light cream
  • 200 g uncooked basmati rice
  • 200 g uncooked basmati rice
  • 200 g uncooked basmati rice
  • Extra light cream, for garnish
  • Extra light cream, for garnish
  • Extra light cream, for garnish
  • coriander, for garnish
  • coriander, for garnish
  • coriander, for garnish

Equipment

slow cookerchopping boardknifemeasuring spoonmeasuring cupbowlspoonrolling pinpanspatulabrush

Tips

  • No effort is needed with the curry as you throw it all into the slow cooker.
  • The garlic naan is very easy to make with only a few ingredients.
SLOW COOKER CHICKEN CURRY & GARLIC NAAN | Clip Recipe