Easy Chicken Curry

Chicken Cirry
Curry isn’t the most favourite of my family’s dishes - but I love it! I actually get a little excited at the thought it’s been made in the morning and I will be coming home to the wafting aromas of a dinner already done! I serve it with cauliflower rice and add naan or poppadoms to help the kids (and husband) eat their not so favourite meal.

Quick, easy and perfect for those evenings when you don’t have time to cook!


4 chicken thighs
2 tbs coconut oil
1 medium onion, diced
3 tbs preferred curry paste (I used massaman)
400g can diced tomatoes
400g can chickpeas, drained and rinsed
400g can coconut cream
250g frozen spinach


  1. In a large fry pan sear each side of the chicken over a medium heat until you have a bit of fat in the pan, transfer chicken to a slow cooker and leave the fat in the pan
  2. Add oil and onion to the pan and fry until translucent
  3. Add curry paste and fry for about 1 minute or until fragrant, transfer to slow cooker
  4. Add remaining ingredients to the slow cooker and cook on low all day
  5. Just before serving, use two forks to shred the chicken and mix through the curry goodness
  6. Serve with cauliflower rice, Brauli rice or brown rice

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