Recipes
Slow cooker chicken curry
This creamy, delicately spiced dish takes minutes to assemble in the slow cooker, meaning you can have dinner ready the second you get in the door.
This creamy, delicately spiced dish takes minutes to assemble in the slow cooker, meaning you can have dinner ready the second you get in the door.
Cook: 8 Hours
Serves: 4
Price: £1.24 per serving
Nutritional Information
Each 374g serving contains
Energy
2005kj
479kcal
2005kj
479kcal
24%
Fat
15g
15g
Med
21%
21%
Saturates
7.9g
7.9g
High
40%
40%
Sugars
4.9g
4.9g
Low
5%
5%
Salt
0.60g
0.60g
Low
10%
10%
of your reference intake.
Typical energy values per 100g:
536kj/128kcal
Typical energy values per 100g:
536kj/128kcal
Ingredients
Main Ingredients
400g pack Cherry Wood Chicken Drum Fillets
400ml tin Asda Reduced Fat Coconut Milk
300g pack Asda Sweet & Tender Carrots & Peas
2 x 250g packs Asda Basmati or Wholegrain Micro Rice (or 1 of each, mixed together!)
From your store cupboard
1 tbsp plain flour
2 tbsp Cook by Asda Mild Curry Powder
1 tsp ground turmeric
Method
1
Combine the flour, turmeric and curry powder in a large mixing bowl, season and toss in the chicken to coat. Add the coconut milk to the slow cooker, stir in the chicken then cover and cook on medium for 5–6 hrs or low for 6–8 hrs, until the chicken is tender and falling apart and the sauce has thickened slightly.
2
Microwave the carrots and peas according to pack instructions and stir through the curry.
3
Cook the rice according to pack instructions and serve with the curry.
4
Stuff any leftover curry into wraps with salad and mango chutney, or use to top a jacket potato for lunch.