This spicy curry recipe is a wonderful mix of flavorful ingredients that come together to produce a rich dish with some serious heat. We suggest serving it with rice and toasted pita bread for a full, delicious meal.
Spicy Curry Ingredients
- 1.5 lbs (680g) diced chicken, beef or meat alternative
- 1 tbsp vegetable oil
- 1 large onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1 large piece of ginger, peeled and chopped
- 1 tsp Himalayan pink salt
- ½ tsp ground black peppercorn
- 3 tsp cayenne pepper
- 1 tbsp ground coriander
- ½ tbsp cumin
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp ground cinnamon
- 240 ml chicken stock
- 400 g chopped tomatoes
- 2 tbsp tomato paste
- 2 tsp sugar
- 400 ml can of coconut milk
- Preheat your slow cooker to high.
- Heat the vegetable oil in a large pan, then add the chopped onion and cook at a medium heat until soft, about 5 minutes.
- Add the chicken, beef or meat alternative to the pan and cook for 4 minutes.
- Add the garlic, salt, ginger, black pepper, cayenne pepper, coriander, cumin, curry powder, paprika and cinnamon into the pan.
- Stir to coat the chicken and cook for another 2 minutes.
- Add the stock, chopped tomatoes, tomato paste, sugar and coconut milk into the pan.
- Stir until the sauce is bubbling lightly then pour what’s in the pan into your slow cooker.
- Cook for 4 hours on high.
- Remove lid and stir to mix in the oils that have risen to the surface.
- Serve with rice and pita
Ready in: 4-5 hours
We’d love to hear what you think of this spicy curry recipe, leave us a comment below.
Herbs and spices from this recipe:
Food Service Size Bottles
2 thoughts on “Spicy Curry Recipe”
Could this be done on the stove top instead of using a slow cooker? If so how long would you suggest cooking it on the stove?
Hey RB, yes absolutely you could give this a try on the stove rather than using a slow cooker. The meat (or alternative) may not end up being as tender and the sauce may not be as rich but it would speed things up. Timing would depend on the stove temperature, but perhaps low heat at an hour would do the trick. Also probably would be best to cover up the pan / pot to make sure the sauce doesn’t splatter all over the place.