Chicken curry


January 2, 2016

  • Prep: 35 mins
  • Cook: 8 hrs
  • Yields: 4


2 double chicken breasts

3 large potatoes

1 Swede

1 Parsnip

4 Celery

2 Carrots (they were huge)

Chicken stock to cover (up to 5 cups approximately)

Curry powder to taste


Chicken gravy


1Cut veges and chicken and place in slow cooker

2Cover with chicken stock

3Put on low for 7 hours on low

4Add rice for 1 hour if still a little runny use chicken gravy to thicken

Submitted by Tahlia Spence


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