Slow Cooker Chicken Curry is a new recipe on me, even though I have been eating curry since I was a nipper.
Slowly, but surely, I am getting into prepared food, ahead of time, and a part of that is using all of the tools you have in your arsenal.
The slow cooker isn’t just for meat I have realised, as it can be used for a lot of different recipes, such as baked beans or bolognese for example.
My love affair with the slow cooker started about two years ago when I learned how to do a pulled pork in it.
I loved how I could prep it in the morning, and then leave for the day running in the background getting tastier and tastier as we go.
Needless to say it is a part of my ever growing list of favourite kitchen gadgets, no more noted in this recipe, given it is a new and diet conscious version of everyones favourite Indian meal.
Slow Cooker Chicken Curry – Recipe
- 2 Chicken Breasts
- 2 Onions, chunky chopped
- 1 tsp Garam Masala
- 1 tsp Smoked Paprika
- 1/2 tin Chopped Tomatoes, blitzed
- 1/2 bag Spinach
- 2 tbsp Greek Yoghurt
- Salt & Pepper
Put the chicken, onion, spices and the blitzed up tomatoes to a slow cooker, and turn it on to high.
Cook for 3 1/2 hours, and then add the spinach.
Allow to wilt for 30 minutes and then mix through, adding the yoghurt.
Serve with rice.
Slow Cooker Chicken Curry – Cookware
Slow Cooker Chicken Curry – Ingredient Breakdown
More than 50 billion chickens are reared annually as a source of meat and eggs. In the United States alone, more than 8 billion chickens are slaughtered each year for meat, and more than 300 million chickens are reared for egg production.
The vast majority of poultry are raised in factory farms. According to the Worldwatch Institute, 74 percent of the world’s poultry meat and 68 percent of eggs are produced this way. An alternative to intensive poultry farming is free-range farming.
Friction between these two main methods has led to long-term issues of ethical consumerism. Opponents of intensive farming argue that it harms the environment, creates human health risks and is inhumane. Advocates of intensive farming say that their highly efficient systems save land and food resources owing to increased productivity, and that the animals are looked after in state-of-the-art environmentally controlled facilities.
Chickens farmed for meat are called broilers. Chickens will naturally live for six or more years, but broiler breeds typically take less than six weeks to reach slaughter size. A free range or organic broiler will usually be slaughtered at about 14 weeks of age.
Chickens farmed primarily for eggs are called layer hens. In total, the UK alone consumes more than 34 million eggs per day.
Some hen breeds can produce over 300 eggs per year, with “the highest authenticated rate of egg laying being 371 eggs in 364 days”.
After 12 months of laying, the commercial hen’s egg-laying ability starts to decline to the point where the flock is commercially unviable. Hens, particularly from battery cage systems, are sometimes infirm or have lost a significant amount of their feathers, and their life expectancy has been reduced from around seven years to less than two years.
In the UK and Europe, laying hens are then slaughtered and used in processed foods or sold as “soup hens”.
In some other countries, flocks are sometimes force moulted, rather than being slaughtered, to re-invigorate egg-laying. This involves complete withdrawal of food (and sometimes water) for 7–14 days or sufficiently long to cause a body weight loss of 25 to 35%, or up to 28 days under experimental conditions.
This stimulates the hen to lose her feathers, but also re-invigorates egg-production. Some flocks may be force-moulted several times. In 2003, more than 75% of all flocks were moulted in the US.
The onion (Allium cepa L., from Latin cepa “onion”), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
Its close relatives include the garlic, shallot, leek, chive, and Chinese onion.
This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (Allium fistulosum), the tree onion (A. ×proliferum), and the Canada onion (Allium canadense).
The name “wild onion” is applied to a number of Allium species, but A. cepa is exclusively known from cultivation.
Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions.
The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.
The tomato is edible, often red, berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America.
The Nahuatl (Aztec language) word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived.
Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico.
The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe.
From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.
Tomatoes are a significant source of umami flavor.
The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.
Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year.
Tomato plants typically grow to 1–3 meters (3–10 ft) in height. They are vines that have a weak stem that sprawls and typically needs support.
Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals.
Determinate, or bush, plants are annuals that stop growing at a certain height and produce a crop all at once.
The size of the tomato varies according to the cultivar, with a range of 0.5–4 inches (1.3–10.2 cm) in width.
The leaves are alternate, simple, ovate to triangular, and very variable in size: 2–30 cm (1–12 in) long and 1–15 cm (0.4–5.9 in) broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem.
In 2017, world production of spinach was 27.9 million tonnes, with China alone accounting for 92% of the total.
Slow Cooker Chicken Curry – Bonus Recipe
If you would like the full recipe, click here!
Slow Cooker Chicken Curry – FAQ
Can you cook raw chicken in a slow cooker?
The short answer is yes, because of the time it takes to cook it through,. Place the raw chicken at the bottom of the slow cooker, and cook on low for 4-6 hours, depending on the amount of other ingredients you have put in with it.
Is it safe to cook raw meat in a slow cooker?
Although it seems that cooking food at such a low temperature might be dangerous, slow cookers are, in fact safe, according to the USDA. When you use a slow cooker, food stays at 170-280 degrees in a tightly covered container.