Delicious slow-cooked curry recipes 

Got a few hours up your sleeve? There are worse ways to spend a rainy day indoors than cooking a big pot of this curry...

Slow Cooker Spicy Chicken Curry from Kitchen Sanctuary 

Ingredients

The Curry

•  1 tbsp vegetable oil
• 1 large onion peeled and chopped
• 3 chicken breasts boneless and skinless diced
• 3 cloves garlic peeled and minced
• 1 large piece of ginger about the size of your thumb, peeled and finely chopped
• 1 tsp salt
• ½ tsp ground black pepper
• 3 tsp hot chilli powder use less or mild chilli if you don’t like your curry too hot
• 1 tbsp ground coriander
• ½ tbsp cumin
• 1 tbsp curry powder
• 1 tsp paprika
• 1 tsp cinnamon
• 240 ml chicken stock (water plus a stock cube - or bouillon for gluten free - is fine)
• 400 g tinned chopped tomatoes
• 2 tbsp tomato puree/paste
• 2 tsp sugar this is to counteract the acidity in the tomatoes
• 400 ml can full-fat coconut milk

To Serve: 

• Boiled rice
• Chopped coriander (cilantro) and finely chopped chillies

Instructions

1. Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.
2. Add the chicken and cook for 3-4 minutes until just sealed.
3. Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.
4. Stir to coat the chicken and cook for 1-2 minutes.
5. Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
6. Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
7. Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in). Sprinkle with coriander (cilantro) and serve with rice.

Slow Cooker Jerk Chicken Curry from Food Faith Fitness 

Ingredients

• 2 tsp Coconut aminos (or soy sauce)
• 1 Habanero pepper, minced
• 1/2 Tbsp Coconut oil, melted
• 1/2 Tbsp Fresh garlic, minced
• 1 1/4 tsp Fresh lime juice
• 3/4 tsp Fresh Ginger, minced
• 3/4 tsp Ground nutmeg
• 3/4 tsp Ground Allspice
• 1/4 + 1/8 tsp Ground thyme
• 1/4 + 1/8 tsp Ground cinnamon
• 1/4 tsp Sea salt
• 1 Lb Boneless, skinless chicken thighs
• 1 Cup Full-fat coconut milk
• 1/2 Cup Crushed pineapple, drained
• 1/4 Cup Red onion, diced
• 1 Tbsp Yellow curry paste
• 1/2 tsp Salt
• 2 tsp Tapioca starch
• Rice, of choice (for serving)
• Cilantro, for garnish

Instructions

1. Mix all of the ingredients, up to the chicken in the base of your slow cooker (mine is 7 quarts.) Add in the chicken thighs and toss until they're evenly coated.
2. In a medium bowl, whisk together the coconut milk, pineapple, red onion, curry paste and salt.  Pour over the chicken, making sure to cover it.
3. Cover the slow cooker and cook until the chicken is tender on low heat, about 5-6 hours. 
4. Place the tapioca starch in a small bowl and whisk in 4 tsp of the cooking liquid from the slow cooker. Whisk back into the slow cooker until well mixed (it's easier if you take the chicken out, and then put it back in!)
5. Turn to high and cook until the sauce has thickened, about another 1-1.5 hours.
6. Serve over rice of rice and garnish with cilantro.
7. DEVOUR!

Beef and potato Massaman curry from Gourmet Traveller 

Ingredients:

• 3 dried bay leaves
• 1 piece cassia bark
• 1 tbsp peanut oil
• 1 boneless beef shin (about 1kg), cut into 6cm pieces (see note)
• 270 ml coconut cream (see note)
• 1.8 litres coconut milk
• 500 gm Desiree potatoes (about 3), peeled and cut into 5cm pieces
• 50 gm soft light palm sugar, or to taste
• 50 ml fish sauce, or to taste
• 2 tbsp tamarind extract, or to taste (see note)
• To serve: coriander, julienned ginger and steamed jasmine rice

Massaman curry paste

• 22 gm dried long red chillies, broken up and soaked in hot water for 2 hours
• 1 tbsp coriander seeds
• 3 tsp cumin seeds
• ½ tsp cardamom seeds
• 6 cloves
• 45 gm (1/3 cup) roasted peanuts, plus extra to serve
• 4 large red shallots, coarsely chopped
• 4 garlic cloves, coarsely chopped

Fried shallots

• For shallow-frying: vegetable oil
• 6 large red shallots, thinly sliced

Method

1. For curry paste, drain and chop chillies, and set aside. Dry-roast spices until fragrant (30-40 seconds), cool briefly, then pound to a powder with a large mortar and pestle. Add remaining ingredients in batches and pound to a coarse paste, then combine batches and pound until smooth (you can also do this in a small food processor, adding 2 tbsp water to help process to a smooth paste).
2. Dry-roast bay leaves and cassia bark in a small frying pan until fragrant (20-30 seconds). Set aside.
3. Heat oil in an extra-large saucepan over medium-high heat, add beef in batches and brown all over (1-2 minutes each side). Transfer to a plate, rinse pan out, then return to medium-high heat, add half the coconut cream and cook, stirring occasionally, until it cracks and the fat separates (4-5 minutes). Add curry paste, bay leaves and cassia bark, and stir-fry until fragrant and curry paste is toasted (1-2 minutes; this may take longer if water has been added to make the paste). Add coconut milk, remaining coconut cream and 250ml water and bring to a simmer. Return beef to pan, reduce heat to low-medium and simmer uncovered until beef is tender and sauce reduces to just cover beef (3½-4 hours; if sauce reduces too much, add a little more water half a cup at a time to keep beef just covered without diluting the sauce too much). Add potato and simmer until beef is very tender and potatoes are soft (20-30 minutes). Season curry to taste with palm sugar, fish sauce and tamarind in the last few minutes of cooking for a balance of salty, sweet and sour.
4. Meanwhile, for fried shallots, heat oil in a wok over medium heat to 180C or until it shimmers. Add shallots and fry, stirring occasionally, until golden and crisp (1-2 minutes). Remove with a slotted spoon and drain on paper towels.
5. Scatter curry with coriander, julienned ginger and fried shallots, and serve with steamed jasmine rice.
   
   
   

Slow Cooker Prawn Curry from Love Food 

Ingredients

• 1 tsp whole black peppercorns
• 4 tsp coriander seeds
• 2.5 tsp cumin seeds
• 4 tbsp vegetable oil
• 2 medium onions, quartered
• 2 tomatoes, quartered
• 400 ml can coconut milk
• 100 g desiccated coconut
• 2 whole fresh red chillies
• 0.5 tsp ground turmeric
• 30 g piece of fresh ginger, peeled
• 4 garlic cloves, peeled and chopped
• 100 g baby spinach
• 1 lime, juiced
• 1 small bunch coriander, roughly chopped
• 400 g raw king prawns (fresh or defrosted from frozen)

Method

1. Grind the peppercorns, coriander and cumin seeds in a spice grinder and add to a food processor or high-speed blender along with the rest of the sauce ingredients apart from prawns, spinach, lime juice and coriander. Process or blend until smooth.
2. Add the sauce to a slow-cooker, cover and cook on high for 3 hours or low for 5-6 hours.
3. When ready to serve, turn heat setting to high and add the prawns, spinach, lime juice and coriander.
4. Stir well, cover and cook for approximately 10 minutes or until the prawns are pink and cooked through.
5. Serve with basmati rice and roti.

Slow Cooker Lamb Curry from My Food Story 

Ingredients

• 1 kg/ 2.2 pounds Lamb Shoulder, cut into pieces
• 1/2 cup Yogurt
• 1 teaspoon Turmeric
• 1 teaspoon Salt
• 1 tablespoon + 3 tablespoons Oil
• 1/2 cup chopped Onion
• 1 tablespoon chopped Garlic
• 1 teaspoon chopped Ginger
• 2 Green Chillies/ Serrano Peppers, finely chopped
• 2 tablespoons Meat Masala (store bought meat curry powder)
• 1 tablespoon Red Chilli Powder
• 2 tablespoons Coriander Powder
• 1 teaspoon Garam Masala Powder
• 1 teaspoon Fennel (Saunf)
• 1/2 teaspoon Salt
• 1 1/2 cups Tomato Puree (Tomato Passata)
• 3/4 cup Water
• Chopped coriander or cilantro for topping

Method

1. 1. Marinate the lamb in yogurt, turmeric and salt and set aside for half an hour.
   
   
2. In a pan, heat a tablespoon of oil and saute onions, garlic and ginger till the onions are soft and light golden brown.
   
   
3. In a slow cooker, add the marinated lamb, cooked onion mixture, three tablespoons oil, green chillies, meat masala, red chilli powder, coriander powder, garam masala, fennel, salt, tomato puree and water. 
4. Mix well and cook on high for 6-8 hours till the lamb is fork tender. Top with chopped cilantro and serve hot with rice/ parathas/ naan.