This is one of Little Miss’s favourite meals. The chicken is deliciously tender as it’s slow cooked and the sauce is super creamy. This recipe makes a whopping 18 portions, so there’s plenty in the freezer for later.
- Chicken 2kg £8.99
- 1 kg Onions 50p
- Ginger 35p
- Garlic 14p
- Chicken Stock 12p
- Tomato Puree 27p
- Yoghurt 45p
- Cream 85p
- Curry Powder 20p
- Chilli Powder 20p
- Ground Coriander 15p
- Turmeric 15p
- Cumin 15p
Total Cost = £12.52
Makes 18 servings = 70p per serving
How To Cook Creamy Chicken Curry
Start by mincing the garlic.
Finely dice the ginger.
And chop the onions.
Pop them into a pan with some oil and fry until the onions are soft. Then add them to the slow cooker.
Dice the chicken breast and add it to the show cooker.
Add the tomato puree.
Then add four chicken stock cubes.
Next add the spices. All the spices are added “to taste” so use more of the spices you like, less of the spices you’re not so keen on. I’ve gone easy on the cumin for example because little miss prefers a milder curry.
Pour over the yogurt and give it a good stir.
Cook on low for about 5 hours. It will be perfectly fine if left cooking for most of the day.
Once the chicken it’s cooked through add the cream and stir it in.
Portion your chicken curry into freezer tubs and don’t forget to label them. Let them cool down completely before popping them in the freezer.
I’m currently working on expanding the range of meals my kids will eat without a fight. So I’ve set myself up for success and kept the veggies to a minimum. If I was making this recipe just for myself I’d have added a large bag of peppers. Or maybe some peas or sweetcorn.
I do hope my Slow Cooker Creamy Chicken Curry recipe has inspired you to have ago at making this spicy dish for yourself.
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A Little Bit About Me . . .
Thank you so much for stopping by my corner little of the interweb. I’m Bridie, mum to two small humans, full time homemaker and full time craftaholic – which totally explains why I’m always short on time!
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