Ingredients
- 1 kg Chicken breasts
- 2 Red onions chopped
- 1 Large sweet potato chopped
- 1 Tin of chickpeas drained
- 1 Tin of plum tomatoes
- 500 g Passata
- 400 ml Tin of coconut milk I like to make my own
- 2 tbsps Tomato puree
- 2 tsps Honey
- 1 tbsp Curry powder I used hot
- 1 tbsp Cumin
- 2 tsps Coriander
- ¼ tsp Cinnamon
- Salt and pepper
Instructions
- Simply add all the ingredients into the slow cooker and season with a good pinch of salt and pepper. Give it a good stir before placing the lid on.
- Turn the temperature to low and cook for a minimum of 8 hours or overnight. Mine ended up staying in the slow cooker for 17 hours on low.
- Shred the chicken then season to taste before serving.
- Top with fresh coriander and serve with wholegrain rice.
Nutrition
Calories: 447kcal | Carbohydrates: 27g | Protein: 40g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 353mg | Potassium: 1529mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5953IU | Vitamin C: 24mg | Calcium: 90mg | Iron: 5mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer
2 Responses
This is a perfect recipe if you have a busy day ahead . All the ingredients went directly into the slow cooker . The aroma when I came in later was divine.
The whole family enjoyed it , we added a spoon of natural yoghurt when serving .
Thanks Marc, looking forward to trying other recipes !
You are very welcome Pauline. I am so pleased you and the family enjoyed the curry. It’s a family favourite in our household for a busy day too. Great shout on adding a spoon of yogurt.