Slow Cooker Chicken and Cauliflower Curry

This is a great recipe to make in the slow cooker. We have also made it as a “prep and freeze” meal for my younger daughter by putting the raw ingredients in a container (its shape has to fit inside the slow cooker) and freezing it until she is ready to remove it from the container and dump the frozen mass into the slow cooker(allow 8 hours to cook from frozen state). We have also made it in the slow cooker using fresh ingredients (not from frozen). Both versions turned out deliciously and will become part of our regular meal rotation.

You can find the recipe here.

We used 1 kg chicken breasts instead of mixing it with thighs. When prepping the batch to freeze, we marked the container to show we needed to still add the coconut milk and peas at the end. (I left the peas out of the version I photographed).


  1. Mmmm looks gooooood. Perfect timing – I just happen to have a head of cauliflower in the fridge and all the ingredients except the chicken. Will be easy-peasy in the Instant Pot. Thanks!! 😃😋

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  2. Mmmm I made this in my Instant Pot tonight – went back for seconds is so good! Will be something to look forward to at work. The curry powder makes all the difference I’m sure so I’m glad I had 3 kinds hahaha to blend into this amazing and easy dish nom nom. 😋😃 For the Instant Pot I sautéed the ginger in ghee on low in the Instant Pot, then added the onion and garlic and finally the chicken, I used all thighs for more flavour since I did NOT add any broth or it’d be too wet (but used a whole 400ml Can of coconut milk). Through in the rest of the ingredients and closed the lid then Pressure on High for 12 minutes with Quick Release. Perfect!

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