Slow Cooker Chicken, Chickpea & Sweet Potato Curry

Wed, 4 February 2026

Ingredients: Serves 4

· 500 g chicken breast cut into bite-sized pieces

· 1 tin chickpeas (400 g), drained and rinsed

· 1 large sweet potato (approx. 350–400 g), peeled and diced

· 1 red pepper, deseeded and sliced

· 2 cups fresh spinach leaves

· 1 onion, sliced

· 3 cloves garlic, minced

· 1 tbsp fresh ginger, minced

· 1 can coconut milk (400 ml)

· 200 ml chicken stock

· 100 ml coconut cream (optional)

· 1 tbsp mild curry powder

· 1 tsp ground turmeric

· 1 tsp ground cumin

· 1 tsp ground coriander

· 1 tbsp tomato purée

· 2 tbsp mild curry paste (I like @pataksuk)

· Olive oil, for cooking

To serve:

· 300g raw long grain or basmati rice

· Fresh coriander and fresh chilli (optional)

To make:

· Heat a little olive oil in a pan and sauté the onion until soft and translucent. Add the garlic and ginger and cook for 30 seconds, taking care not to burn.

· Transfer the onion mixture to the slow cooker.

· Add the chicken, chickpeas, curry powder, turmeric, cumin, coriander, tomato purée and curry paste.

· Pour in the coconut milk, chicken stock, and coconut cream (if using). Stir well to combine.

· Add the diced sweet potato and sliced red pepper on top without stirring, then scatter over the spinach.

· Cook on HIGH for 3–4 hours, or on low for 6-7 hours.

· After about 1 hour, gently stir everything together, then continue cooking until the chicken is cooked through and the sweet potato is tender.