The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-cooker chicken & chickpea curry
This perfect counter-top curry is conjured up while you crack on with other things! Tender chicken thighs mingle with pepper, lentils, chickpeas and spinach in a tomato sauce lightly spiced with mustard seeds, cinnamon and our curry blend. Blanched onion and coriander are the final flourishes.
SWK: High protein
Plants 7
SWK: High fibre
slow cooker
Serving size
Ingredients
- 160g baby spinach
- 230g chickpeas (Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
- 2 onion
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp tomato purée
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- ½ tsp ground cinnamon
- 1 romano pepper
- 1 handful of fresh coriander
- 300g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 80g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
Nutritional Information
Calories: 551
Protein: 59g
Carbs: 57g
Fat: 13g
Ingredients
- 3 onion
- 2 romano pepper
- 600g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 320g baby spinach
- 400g passata (tomatoes, salt, citric acid)
- 460g chickpeas (Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
- 2 tbsp tomato purée
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 tsp ground cinnamon
- 2 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 1 handful of fresh coriander
- 80g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
Nutritional Information
Calories: 467
Protein: 53g
Carbs: 43g
Fat: 12g
Slow-cooker chicken & chickpea curry
This perfect counter-top curry is conjured up while you crack on with other things! Tender chicken thighs mingle with pepper, lentils, chickpeas and spinach in a tomato sauce lightly spiced with mustard seeds, cinnamon and our curry blend. Blanched onion and coriander are the final flourishes.
Cook time:
430 mins
Cuisine:
Indian
Food group:
Poultry
Allergens: Mustard
Cooking Instructions
Before you start
- 1x small bowl
- 1x slow cooker
Soften the onions
- Peel and thinly slice the onions.
- Put a quarter of the onions into a small bowl and pour over enough boiling water to almost cover them. Cover the bowl and chill in the fridge until needed.
Get prepping
- Deseed the peppers and dice into 2cm squares.
- On a separate board, trim any visible fat from the chicken and cut into bite-size chunks.
- Put the remaining onions into the slow cooker with the peppers, chicken, spinach, lentils, passata and the chickpeas and their water.
Set the curry cooking
- Add the tomato purée, curry powder, cinnamon and mustard seeds to the slow cooker, then add the stock powder, pour in 100ml boiling water (150ml for 4 portions) and stir well.
- Cook on low for 6-7 hours, until the chicken is cooked through. (Bear in mind some slow cookers run hotter than others, so test the dish halfway through and add more water if it looks a bit dry. Towards the end, check everything is cooked thoroughly and just give it a bit longer if necessary.)
Plate up
- Break the coriander into sprigs.
- Dish up the curry and serve topped with the chilled onion slices and the coriander sprigs.