Slow-Cooked Filipino Chicken Curry

The clocks have gone back and the cold weather is here to stay. There is only one thing for it - it's time to get the slow-cooker out! A saviour at this time of year, the magical slow-cooker does all the hard work for you and produces warming, comforting dishes to keep you cosy of an evening...


This dish is inspired by the lesser known flavours of the Philippines and uses coconut, lime, garlic and soy alongside tomatoes, paprika and garam masala making for an exotic and delicious dish. As with most slow-cooked recipes, there isn't much instruction needed - just chuck everything in and get on with your day and you will have something yummy to look forward to. 


If you don't have a slow-cooker, then this dish works just as well on the hob or in the oven. I have given the differences in cooking time below.


Slow-Cooked Filipino Chicken Curry

Serves 6-8

1.5kg bone-in chicken thighs, skin removed

2 large onions, diced

6 garlic cloves, diced

1 green chilli, diced

2 tsp ground ginger

2 tablespoons tomato purée

2½ tablespoons garam masala

2 teaspoons sweet smoked paprika

½ teaspoon chilli powder (to taste)

1 teaspoon soy sauce

1 x 400g tin of plum tomatoes

1 x 400ml tin of full-fat coconut milk

good pinch of black pepper

lime wedges, to serve

Put everything in a slow cooker (the liquid should just cover everything), stir, breaking up the tomatoes, cover with the lid and set to low to cook for 6 hours or high to cook for 3 hours.

If cooking on the hob, place all the ingredients in a heavy-based pan with a tight-fitting lid (so that the liquid doesn’t evaporate) and cook on the lowest heat for 1–1½ hours, stirring halfway through. If cooking in the oven, preheat the oven to fan 180°C/ Gas mark 6, then place the ingredients in an ovenproof dish with a tight-fitting lid and cook for 2 hours.

If you prefer a thicker sauce, remove the lid from the slow cooker – or pan on the hob or dish in the oven – turn the heat up and cook uncovered for the last 30 minutes so the liquid reduces down. I then remove the chicken thighs and shred the meat off the bones before returning to the pan but feel free to serve them on the bone if you don't mind getting your hands dirty...

Serve with rice or noodles and a squeeze of lime.