5 from 2 votes

Slow Cooker Chicken Pasanda

A delicious easy slow cooker chicken curry
Course Main Course
Cuisine Slow Cooker
Keyword slow cooker chicken curry
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 4
Calories 335kcal
Author Lucy Allen | BakingQueen74


  • 3 chicken breasts cubed
  • 1 onion chopped
  • 3 cloves garlic crushed
  • 2 cm piece of fresh ginger chopped
  • 1 tsp lazy red chilli or 1 red chilli
  • 30 g ground almonds
  • 1 tin reduced-fat coconut milk
  • 5 tbsp tomato purée
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp cumin
  • 1.5 tsp medium curry powder
  • 1 tsp chilli powder


  • Place all the ingredients in the slow cooker. Stir well.
  • Cook for around 6 hours on low or 3-4 on high. I like to cook for the first hour on high to get it going well, then switch to low.


Tip: If you have extra time you could fry the onion in a little oil until soft, then add the garlic and cook for a minute more, then add the spices and fry for 1-2 minutes more until fragrant, before putting it in the slow cooker and adding the coconut milk and ground almonds. If not, you still get plenty of flavour just putting all the ingredients in and leaving it to cook slowly.
Serve with rice or naan bread, with some chopped fresh coriander on top.


Calories: 335kcal | Carbohydrates: 9g | Protein: 39g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 217mg | Potassium: 847mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9.2% | Vitamin C: 29% | Calcium: 4.6% | Iron: 13.3%