Jamie Oliver Chicken Curry Slow Cooker

This easy Jamie Oliver chicken curry is a creamy, comforting meal that’s perfect for busy days. Made in the slow cooker with tender chicken thighs, rich coconut milk, and a hint of sweet mango chutney, it’s a simple recipe using pantry staples. Enjoy a flavorful, hot curry with minimal effort—perfect for any cozy night in.

Ingredients Needed

• 4 cloves garlic, peeled and chopped (or frozen, pre-prepared)
• 2 tsp fresh ginger, peeled and grated (or ready-prepared paste)
• 3 tbsp medium curry powder
• 1/2 tsp chili flakes
• 1/2 tsp salt
• 100g (1/3 cup) mango chutney
• 400ml (1 2/3 cups) reduced-fat coconut milk
• 1 large onion, peeled and very finely chopped (frozen ready-prepared is fine)
• 1 kg (2.2 lbs) boneless, skinless chicken thighs
• 1 tsp garam masala

How To Make Chicken Curry Slow Cooker

1. Add Ingredients to Slow Cooker: Place all ingredients except the garam masala into the slow cooker. Stir well to combine.
2. Cook: Cover and cook on HIGH for 4 hours or LOW for at least 6 hours.
3. Finish with Garam Masala: When the chicken is tender and easily shredded, use two forks to shred it gently. Stir in the garam masala, mixing thoroughly until everything is well-coated in the sauce.

Recipe Tips

• Use Boneless, Skinless Chicken Thighs: Thighs stay juicy and tender in slow cooking. Avoid using breasts as they can dry out.
• Finely Chop the Onion: A finely chopped onion blends into the sauce better, adding flavor without large pieces.
• Don’t Skip the Mango Chutney: This adds a subtle sweetness that balances the spices perfectly.
• Add Garam Masala at the End: Stirring it in at the end enhances the curry’s aroma and depth without overpowering it.

How To Store And Reheat Leftovers?

• Refrigerate: First, the leftover chicken curry cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Once cooled, place the chicken curry in a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the fridge overnight before reheating.
• Reheat: Place the chicken curry in a pan over medium heat, stirring occasionally, and heat until it’s hot and steamy, about 5-10 minutes.

Nutrition Facts

Serving Size: 1/6 of the recipe

• Calories: 326
• Total Fat: 13.25g
• Saturated Fat: 7.25g
• Cholesterol: 21.25mg
• Sodium: 62.25mg
• Potassium: 343.5mg
• Total Carbohydrate: 11.65g
• Dietary Fiber: 9.75g
• Sugars: 3.13g
• Protein: 10.05g​

Try More Jamie Oliver Recipes:

• Jamie Oliver Roast Chicken​
• Jamie Oliver​ Chicken And Mushroom Pie
• Jamie Oliver​ Chicken And Leek Pie