Chicken Curry in a Multi Cooker

2013 May 14 |  Written by:  | Tags: ,

Chicken Curry in a Multi Cooker, 2.7 out of 5 based on 15 ratings Curry – the spicy flavours of this Asian staple are one of the best comforts a hungry person can ask for on a cold winter’s day. Warm up with a dish of delicious chicken curry made using the all-in-one ingenious invention that is the multi cooker – not only does this handy appliance require minimum effort in cooking, it’s highly efficient and produces excellent results that your taste buds and stomach would definitely agree with!

Chicken Curry

Servings: 6

Prep Time: 25 Minutes

Cook Time: 5 Hours


  • 6 chicken thighs
  • 1 1/4 tsps salt
  • 110ml vegetable oil
  • 400ml light coconut milk
  • 1 tsp curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1 onion, thinly sliced
  • 2 tsps crushed ginger
  • 3 tsps crushed garlic
  • 2 tbsps cornstarch
  • 2 tbsps cold water
  • 1 1/2 tbsps lime juice


  1. Sprinkle chicken pieces with salt.
  2. Using the browning function, heat the oil and brown the chicken pieces on all sides.
  3. In a separate bowl, combine the light coconut milk, curry powder, ground turmeric and cayenne.
  4. Pour the mixture over the chicken and add half the onions, ginger and garlic in.
  5. Cover and cook using the slow cooker function for 4-5 hours, until the chicken is tender.
  6. Combine cornstarch and water, stirring until smooth.
  7. Pour into slow cooker and mix with other ingredients.
  8. Cover and cook for 30 more minutes, until sauce has thickened.
  9. Add lime juice and remaining onions.
  10. Best served hot, with rice or Indian breads.
Chicken Curry
For added flavour or spiciness, you can add hot curry paste or sprinkle in chilli powder or chilli flakes.
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Rating: 2.7/5 (15 votes cast)
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