Chicken curry

Ingredients

• 1 spray (for 1 second)non-stick cooking spray
• 1 medium, cut into 1.3 cm wedgesonion
• 1 medium, cut into 1.3 cm stripsred bell pepper
• 1 cup (about 100 g)cauliflower florets
• 454 g (1 lb), visible fat trimmedboneless, skinless chicken breasts
• 2 tbspcurry powder
• 2 tspdried minced garlic
• 2 tspsmoked paprika
• 1 tspground cumin
• ¼ tspsalt
• 120 ml (½ cup)light coconut milk
• 120 ml (½ cup)low-sodium fat-free chicken broth
• 130 g (⅔ cup)brown rice
• 2 tspcornflour
• 2 tbspcold water
• ½ cupchopped tomatoes
• ½ cupchopped green bell pepper
• 2 tbspfinely chopped fresh coriander

Instructions

1. 1

   Add the vegetables

   Spray the inside of a medium slow cooker with cooking spray for 1 second. Add the onion, red pepper and cauliflower.

2. 2

   Brown the chicken

   Heat a large frying pan over medium-high heat and spray it with cooking spray for 1 second. Add the chicken and cook until browned, then turn and brown the other side.

3. 3

   Season the chicken

   Set the chicken on top of the vegetables in the slow cooker. Sprinkle over the curry powder, garlic, smoked paprika, cumin and salt.

4. 4

   Slow-cook the curry

   Pour in all the coconut milk and broth. Cover and cook on Low for 3–5 hours, until the chicken is fully cooked and reaches 74°C (165°F).

5. 5

   Cook the rice

   About 1 hour before serving, prepare the brown rice according to the packet instructions, leaving out the salt and margarine.

6. 6

   Thicken the sauce

   Using a slotted spoon, transfer the chicken breasts to a chopping board. Turn the slow cooker to High. Mix the cornflour with the cold water until smooth, then stir it into the slow cooker. Cover and cook for about 15 minutes, stirring occasionally, until thick and bubbling.

7. 7

   Cut the chicken

   Once the chicken is cool enough to handle, cut it into bite-sized pieces.

8. 8

   Finish the curry

   Stir the chicken back into the slow cooker and let it heat through completely.

What is chicken curry?

Curry is a broad family of dishes rather than one fixed recipe, with spice blends and cooking styles that vary across South Asia and beyond. This version pairs chicken and vegetables with curry powder, cumin and smoked paprika in a coconut-and-broth sauce.

The slow cooker makes it convenient: the chicken cooks with the vegetables, while a cornflour slurry thickens the sauce near the end. Brown rice and fresh toppings complete the meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 30g protein, 35g carbs, 7g fat.

The brown rice supplies most of the carbohydrates, while chicken provides most of the protein. Coconut milk contributes fat, and the vegetables add fibre and volume; serve with a generous amount of vegetables or fresh toppings to round out the plate.

Build the vegetable base

Onion: cut it into even wedges so it softens gradually in the slow cooker.

Red pepper and cauliflower: arrange them at the bottom, where they can cook in the liquid released by the chicken and sauce.

Brown before slow-cooking

Chicken: browning both sides in a hot pan adds colour before the longer, gentle cooking. It does not need to cook through at this stage; the slow cooker finishes it.

Balance the spice and sauce

Spices: curry powder supplies the main blend, while cumin deepens the savoury flavour and smoked paprika adds a smoky note. Spread them over the chicken before pouring in the liquids.

Coconut milk and broth: the lighter coconut milk makes a creamy-tasting base, while broth loosens it into a sauce. Stirring in the cornflour mixture at the end gives the sauce more body.

Check doneness and thickness

Chicken: cook on Low for 3–5 hours and check that the thickest part reaches 74°C. The stated cooking time is a range, so use the temperature as the doneness cue.

Sauce: after adding the cornflour slurry, give it about 15 minutes on High. It should be thick and bubbling; stir occasionally so it thickens evenly.

Plan the rice timing

Rice: start it about an hour before serving, following the packet directions and omitting salt and margarine as instructed. Keep the rice covered after cooking so it stays warm while you finish the curry.

Choose the toppings

Fresh toppings: the recipe suggests chopped tomato, green pepper and coriander. Add them when serving for a fresh contrast to the warm, creamy curry.

Other options: chopped apple or banana, toasted flaked almonds, chopped avocado or a little plain fat-free Greek yoghurt can be used instead or alongside them.

Recipe notes & tips

• Cut the onion and peppers to roughly even sizes so they cook at a similar pace.
• Let the frying pan heat before adding the chicken to encourage browning.
• Use a slotted spoon to lift out the chicken without taking too much sauce with it.
• Whisk the cornflour into cold water until smooth before adding it to the hot cooker.
• Check the chicken temperature in its thickest part rather than relying on the cooking time alone.
• Add fresh toppings just before serving so they retain their colour and texture.

Variations

• Fruit topping: add chopped apple or banana at the table for a sweet contrast.
• Almond crunch: scatter toasted flaked almonds over each serving.
• Creamy finish: add a small spoonful of plain fat-free Greek yoghurt when serving.
• Extra vegetables: serve with additional chopped tomatoes and green pepper.
• Fresh coriander: add more chopped coriander at the table for a brighter finish.

Common mistakes to avoid

• Crowding the frying pan: brown the chicken in batches if needed so it colours rather than steams.
• Skipping the temperature check: confirm the chicken reaches 74°C at its thickest point.
• Lumpy thickener: mix the cornflour with cold water until smooth before stirring it into the cooker.
• Adding the thickener too early: wait until the chicken is removed and the cooker is set to High.
• Overcooking the rice: follow the packet timing and begin it about an hour before serving.
• Cutting the chicken too soon: let it rest until cool enough to handle before slicing.

How to store

Refrigerate leftover curry and rice separately in covered containers and use within 3 days. Reheat until steaming hot throughout, adding a splash of water or broth to the curry if the sauce has thickened in the fridge.

Frequently asked questions