Slow Cooker Chicken Curry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	17%	47%
fat	4%	3%
aromatics	25%	17%
salt	1%	1%
vegetables and beans	223%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon Oil
160 g	1 cup Onions (finely chopped )
8 g	1 tablespoon Garlic (minced )
1275 g	7-8 Baby Potatoes (cut into half (or 2 large potatoes, diced into 1 inch pieces))
685 g	685 grams Chicken Thighs (skinless and boneless , cut into 1 inch pieces)
	1 Bayleaf
	2-3 Cloves
	6-8 Peppercorns (whole )
2 g	1 Green Chilli (finely chopped (or Serrano Pepper))
6 g	1 tablespoon Coriander Powder
	1 teaspoon Red Chilli Powder (or chilli flakes)
1 g	1/2 teaspoon Turmeric Powder
2 g	1 teaspoon Garam Masala Powder
6 g	1 teaspoon Salt
250 g	1 cup Tomato Puree
118 g	1/2 cup Water
14 g	1 tablespoon Butter
	Chopped coriander for topping

Method: 2 steps, published by myfoodstory.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was absolutely amazing tasting. I cooked this for me and my two friends and it was a massive success. I deviated on the recipe slightly and it may be a lost in translation thing between the UK and US, but thought it was worth mentioning. A “cup” in U” — a cook, 5★

“This was absolutely amazing tasting. I cooked this for me and my two friends and it was a massive success. I deviated on the recipe slightly and it may be a lost in translation thing between the UK and US, but thought it was worth mentioning. A “cup” in US mea” — a cook, 5★