Sarah Butler: My slow cooker chicken curry recipe is perfect for busy days

Name: Slow-cooked chicken curry
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 200g rice of choice; 1 tbsp olive oil; 20g butter; 3 chicken breasts, diced; 3 peppers, diced; 1 large onion, diced; 1 inch ginger, grated; 3 garlic cloves, minced; 1 courgette, diced; 2 tomatoes, quartered; 1 tbsp tomato purée; 1 tbsp flour; 250ml coconut cream or coconut milk; 250ml chicken stock; Handful fresh coriander, roughly chopped; Salt and pepper; 2 tbsp garam masala; 2 tbsp curry powder; 2 tsp paprika

A slow cooker is an essential piece of kitchen equipment for those days when you don’t have time in the evenings

Mon, 24 Mar, 2025 - 11:47

Sarah Butler

This week, I have a time-saving recipe with my slow cooker curry, perfect for those busy day dinners.

I also have a lovely learning recipe for naan bread to show you how easy it is to make, and it is perfect with the curry, too.

A slow cooker is an essential piece of kitchen equipment for those days when you don’t have time in the evenings.

“Dump bags”, a name I don’t think is very appetising, is a new trend where you add all the ingredients for a curry, casserole, or one-pot recipe into a sealable food bag ahead of cooking and store it in the fridge or freezer to dump into your slow cooker to simmer away on busy days.

I prefer to pan-fry first, then transfer to my slow cooker, but both approaches work, depending on how much time you have.

Most importantly, the end result is equal: whichever method you choose, there’s a tasty dinner ready to eat when you get home in the evening.

Slow cookers are one of the best pieces of kitchen equipment and are great value, with prices starting from as little as €26.

There are many different sizes and some come with a pre-set timer, which is handy for those working away from home all day, who want to ensure dinner is perfectly cooked when they get home.

Whether it be for a home-cooked ham or a slow-cooked stew, get it on early so you have that box neatly ticked and dinner waiting when you get home, without any kitchen stress.

I love to learn how to make things we usually buy in the shops, just to see if they are easy or difficult, and maybe pick up a new skill along the way.

One such recipe I found surprisingly simple to master was homemade naan. Not only is this freshly baked Indian bread more delicious, but it has simple ingredients and no additives or nasties, which is always a health bonus.

This week, learn a little, get some time back, and enjoy eating both dishes together.

Slow-cooked chicken curry

recipe by:Sarah Butler

If you like, for this recipe you can add all the ingredients to the slow cooker and cook it on medium for two to three hours. Personally, I prefer to seal the meat and soften the vegetables first, then transfer to the slow cooker.

Servings

Preparation Time

15 mins

Cooking Time

3 hours 0 mins

Total Time

3 hours 15 mins

Course

Main

Ingredients

200g rice of choice
1 tbsp olive oil
20g butter
3 chicken breasts, diced
3 peppers, diced
1 large onion, diced
1 inch ginger, grated
3 garlic cloves, minced
1 courgette, diced
2 tomatoes, quartered
1 tbsp tomato purée
1 tbsp flour
250ml coconut cream or coconut milk
250ml chicken stock
Handful fresh coriander, roughly chopped
Salt and pepper
2 tbsp garam masala
2 tbsp curry powder
2 tsp paprika

Method

Melt the butter in a pan on medium to high heat, and add the olive oil.
Coat the chicken pieces in one tablespoon of garam masala, one tablespoon of curry powder, and one tablespoon of paprika. Season with salt and pepper.
In a frying pan, brown the chicken pieces in batches until golden.
Add the peppers, onion, ginger, garlic, courgette, and tomato and cook for four to five minutes on a medium heat until softened.
Then add the remaining spices, tomato purée, and flour and combine all the ingredients.
Pour in the stock and coconut cream (or coconut milk) and bring it all to a simmer.
Season to taste, and place in the slow cooker on medium heat for two to three hours.
Remove the lid slightly for the last 30 minutes to thicken the sauce.
Cook the rice as per the packet instructions. Garnish with chopped coriander, and enjoy.

Sarah's secrets

You can also prepare everything, add it to a Ziplock bag or covered bowl and store it in the fridge to simply pour the lot into your slow cooker for an easy, stress-free dinner prep.

Naan

recipe by:Sarah Butler

Homemade naan is surprisingly simple to master

Servings

Preparation Time

1 hours 30 mins

Cooking Time

10 mins

Total Time

1 hours 40 mins

Course

Side

Ingredients

1 x 7g sachet dried yeast
120ml warm water
1 tsp sugar
300g strong white flour
½ tsp salt
½ tsp baking powder
25g butter, melted
150ml natural yogurt

Method

Put 125ml of warm water into a jug and add in the yeast and one teaspoon of the sugar.
Allow to activate for 10-15 minutes until frothy.
Add the flour, salt, and baking powder to a large bowl.
Mix, then make a well in the centre. Add in the melted butter, yogurt, and yeast mixture. Stir everything together and bring it together with your hands.
Place the dough on a floured surface. If it’s very wet, add a little flour; if it’s dry, add a splash of warm water. Knead for five to 10 minutes until a smooth dough ball has formed. Place the dough in an oiled bowl and cover it with a clean tea towel.
Leave it somewhere warm to double in size; this will take about an hour.
Once it has risen, knead the dough and divide into six or seven pieces.
Roll each piece into a ball, cover in a tea towel, and allow to rest for a further five minutes.
Using a rolling pin, roll each piece into an oval shape.
Heat a dry frying pan.
Wet one side of the naan with water and place the damp side onto a very hot pan.
Allow to bubble up for one to two minutes. Then turn it and brown the other side on the pan, or hold it a few inches above the gas flame using tongs, carefully turning to toast it.
Brush some melted garlic butter on top before serving.