Slow Cooker Chicken Chickpea Curry

Learn how to make a delicious slow cooker style chickpea chicken curry. Enjoy the depth of bold flavours and the aroma from slow cooking this curry. Served with some low carb herb cauliflower rice.

Course Main Entree

Cuisine American

Prep Time 30

Cook Time 4 30

Total Time 5

Servings people

Calories 918kcal

Author Charla

Ingredients

1½ cups dried chickpeas (300g)
1½ lb boneless chicken (680g) chopped, I used skinless/boneless chicken thighs
2½ tablespoon curry powder
1½ tablespoon all purpose seasoning
1 teaspoon onion granules
1 teaspoon garlic granules
½ teaspoon chilli powder
1 teaspoon parsley
1 teaspoon black pepper
½ teaspoon pink salt

To cook the curry

3 tablespoon olive oil
1 teaspoon curry powder
1 medium onion chopped
4 garlic cloves minced
2 teaspoon ginger minced
1 large carrot chopped
1 red bell pepper chopped
1 green bell pepper chopped
2 tablespoon tomato paste
6 sprigs of thyme tied together
½ cup coconut milk (118ml)
2 cups chicken stock (475ml)
additional black pepper and pink salt

US Customary - Metric

Instructions

Rinse the chickpeas several times before leaving them to soak in a medium sized bowl overnight or for several hours.
In a medium sized bowl, season the chicken with the curry powder, all purpose seasoning, garlic granules, onion granules, chilli powder, parsley, black pepper and pink salt.
Cover both bowls with saran wrap/cling film and refrigerate (you can leave the chickpea bowl on the countertop).
Drain and rinse off the chickpeas then set aside.
Fill a medium sized saucepan with water, add the chickpeas and par-boil them for 10 minutes.
Drain them off and set aside.
Meanwhile, in a large frying pan/skillet on medium heat, add olive oil.
Add the one teaspoon of curry powder and cook it for about one minute.
Add the chicken and brown the meat (this will take about 10-15 minutes) during the given time the meat might extract it's own juices, if it does, carefully increase the heat to high to cook off the liquid (this will help to lock in the flavour so don't skip this step!).
Add the onion, garlic and ginger and saute until soft and translucent.
Add the carrot and bell peppers and continue to cook for a few minutes.
Once the meat has seared, transfer it to the slow cooker along with the chickpeas, tomato paste and thyme.
Pour in the coconut milk and chicken stock.
Stir the entire contents so everything is combined.
Put the lid on and slow cook on high for 4 hours.
After the given time, remove the lid, do a taste test and add black pepper and pink salt to taste.
Discard the thyme stems before serving.

Notes

This is the recipe that you need for my homemade All Purpose Seasoning and Curry Powder.
The curry has a subtle spicy kick to it, if you don't care for any heat then simply omit the chilli powder.
The amount of pink salt that you will need is subjective depending on the seasoning and stock, so taste test when and where possible.
Freeze any leftovers for up to 3 months in a freezer friendly container(s).
If you need to re-heat the the curry, simply use the "re-heat" option on your slow cooker.
If you don't want to freeze the recipe, then refrigerate (store in an airtight container) for up to 3 days(re-heat on the stove or microwave).
You may need to add a splash of water to loosen up the sauce when re-heating the curry.
I highly recommend using chicken thighs, if you want your meat to be juicy (be sure to trim off any excess fat).
Don't skip the step of par-boiling the chickpeas.
This recipe is strictly for DRIED chickpeas, not CANNED.

Nutrition