Slow Cooked Madras Chicken Curry
Slow-cooked chicken, jalapeno and mango chutney, warmed with curry powder, a British curry-house curry. Finish with chicken breasts.
4 hr 55 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 280 min · 295 min total
- medium
- 1
Lightly spray the interior of your crock pot with a light coating of cooking spray for easier clean up later.
- 2
Cover the bottom of pot with the onions, garlic and jalapeños. Top with the chicken breasts. (Please make sure the onions are finely chopped as the desired result is to have them melt into the sauce.).
- 3
Combine the curry powder, chutney, tomato paste and ginger together and pour over the chicken.
- 4
Place the apples on top. Cook for 4-5 hours on high until the chicken is cooked and tender but not falling apart. Mix the sauce together so that all elements are blended. If you want a thicker sauce, remove the chicken from the crock pot and stir in a teaspoon or two of cornstarch and cook until the sauce is glossy.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
