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The-Foodie-Footballer-Slow-Cooked-Chicken-Chickpea-and-Sweet-Potato-Curry

Slow Cooked Chicken Chickpea and Sweet Potato Curry

This curry is hassle free and all you need to do is whack all the ingredients in the slow cooker and leave on low for a minimum of 8 hours. Sometimes I will do the prep work the night before and allow to cook overnight for the following evening which is absolutely fine. It is a great option if you're busy in the morning. This portion will be enough for 6 people, alternatively, you can store the leftovers in the fridge for 3-4 days. I like to serve mine with either wholegrain rice as shown or a white crispy jacket potato.
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Prep Time14 minutes
Total Time8 hours
CourseDinner, Main Course
CuisineIndian
KeywordChicken, Chickpeas, Curry, Meat, Sweet Potato
Servings 6 people
Calories 447kcal
Author: Marc Pugh

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
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