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–+ servings

Slow Cooker Chicken Honey Badami

chicken honey badami curry in a cast iron dish
This slow cooker chicken honey badami is an easy chicken curry made with tender chicken thighs, yoghurt, ground almonds, honey and warm spices. Everything goes straight into the slow cooker, then the chicken is shredded into the sauce before serving with rice.
Harriet Young Start Cooking in Cook Mode
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Serving Size 4 people

Equipment

Ingredients

  • 640 g skinless boneless chicken thighs
  • 4 tbsps plain yoghurt
  • 150 ml chicken stock
  • 1 onion
  • 4 cloves garlic
  • 10 g ginger
  • 5 cardamom pods
  • 4 cloves
  • 1 tsp ground cinnamon
  • 1 tsp hot chilli powder
  • ½ tsp turmeric
  • 25 g ground almonds
  • 2 tsp honey
US Customary - Metric

Instructions

  • Peel and roughly chop the onion, garlic and ginger.
  • Put all of the ingredients into the slow cooker and stir well so the chicken is coated in the sauce.
  • Cook on low for 6 hours. Turn the chicken 2 or 3 times during the cooking time if you can, so it cooks evenly and stays coated in the sauce.
  • Once cooked, use two forks to shred the chicken into the sauce.
  • Stir well and serve with rice.
Nutrition Facts
Slow Cooker Chicken Honey Badami
Amount per Serving
Calories
293
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
156
mg
52
%
Sodium
 
219
mg
10
%
Potassium
 
617
mg
18
%
Carbohydrates
 
13
g
4
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
35
g
70
%
Vitamin A
 
211
IU
4
%
Vitamin C
 
4
mg
5
%
Calcium
 
85
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • You can blend all of the ingredients apart from the chicken before cooking if you want a smoother sauce, but it isn’t necessary.
  • If you don’t have a slow cooker, cook everything in a covered casserole dish in the oven at 150°C for around 4 hours. Check regularly and add more stock or water if the liquid starts to evaporate.
  • Chicken thighs work best for this recipe because they stay tender during the long cooking time.
  • Watch out for the whole cardamom pods and cloves when serving.
  • The sauce will thicken as it cools, so add a splash of water or stock when reheating if needed.
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