Slow Cooker Chicken Butternut Curry

Prep Time: 15 Mins

Cook Time: 3 Hours

Total Time: 3 Hours 15 Mins

Serves: 4

I have been making Gordan Ramsey’s Curry in a Hurry for a few years now. It is so delicious, nutritious, and easy to make! The grated butternut gives a nice sweetness and thickens the curry so nicely. Although he says it comes together in 10 minutes, grating the butternut alone takes me this long. I decided to adapt his recipe for the slow cooker, so I suppose this is my curry in a slowy. Since there is less to worry about, pretty much all the ingredients get chucked into a slow cooker until you eat it - I would argue this is the preferred method for those who are busy and in a hurry.

Ingredients

4 chicken breasts (approximately 700g), cut into 1-inch cubes

2 cups grated butternut squash

1 large red onion, finely diced

1 inch ginger, minced

5 teaspoons curry powder

1 ¼ teaspoon kosher salt

½ tablespoon red chili flakes (optional)

1 398ml can of diced tomatoes

1 398ml can of coconut milk

1/3 cup water or broth

1 cup frozen peas

2 cups packed fresh spinach

Directions

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1. Add the chicken, butternut, onion, ginger, curry powder, salt, chili flakes, diced tomatoes, coconut milk, water or broth to the slow cooker and cover. Cook for 2-3 hours on high or 5-6 hours on low.

2. Add the frozen peas and cook for 10 more minutes (leave it uncovered if you want it to reduce further). Add the spinach and cook until just wilted, another 5 minutes. Serve with rice or naan bread.  

• Storing Tips

  Leftovers keep for 3-4 days in the refrigerator.

• Nutrition

  Per 1 serving (4 total):

  Calories: 479

  Carbohydrates: 23g

  Protein: 45g

  Fat: 24g

  Saturated Fat: 16g

  Fiber: 5g

  Sugar: 11g