This is my absolute favourite chicken curry recipe. The kids love it, and it is super easy to make. I literally just bung everything in the Crockpot, give it a stir and start cooking. There is no need for any frying beforehand.
The chicken comes out deliciously succulent and infused with the curry flavours.
If you are not ready to eat your delicious meal at the end of the cooking time make sure you keep it warm safely.
Serve with basmati rice or naan bread.
This recipe is gluten-free if you use gluten-free stock.
Here’s an idea, how about using the chicken leg instead? it’s much cheaper than the breast.
Serves 4
Easy Slow Cooker Chicken and Lentil Tandoori Curry
This is my absolute favourite chicken curry recipe. The kids love it, and it is super easy to make. I literally just bung everything in the Crockpot, …
Prep time
10 minutes
Cook time
6 hours
Total time
6 hours 10 minutes
Ingredients
600g Chicken breast or thighs cut into large chunks
125g Red lentils
1 400g Can chopped tomatoes
1 Guten-free chicken stock cube crumbled
4 tsps Tandoori masala curry powder
Onion chopped
200ml Water
Instructions
Add all the ingredients to the Crockpot and stir to combine.
Cook on low for 6 hours or high for 3 hours.
Serve with basmati rice or naan bread.
Amount Per Serving: CALORIES: 408 TOTAL FAT: 11g SATURATED FAT: 3g TRANS FAT: 0g UNSATURATED FAT: 7g CHOLESTEROL: 172mg SODIUM: 357mg CARBOHYDRATES: 15g FIBER: 4g SUGAR: 6g PROTEIN: 60g
The nutritional values in this recipe are an estimate.
