“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Slow Cook Chicken Curry

Chicken Serves 4

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation 25min
  • Cooking time: 6hrs


  • 4 Cloves Garlic Peeled and chopped.
  • 2 tsp Fresh ginger Peeled and grated.
  • 3 tbsp Medium curry powder
  • 1/2 tsp Chilli flakes
  • 1/2 tsp Salt
  • 100 g Mango chutney
  • 400 ml Reduced fat Coconut Milk
  • 1 Large Onion Peeled and very finely chopped
  • 1 kg Boneless, skinless chicken thighs
  • 1 tsp Garam Masala


  1. Put everything APART FROM the Garam Masala into the slow cooker (crock pot). Give it a good stir.
  2. Put the lid on and cook on HIGH for 4 hour or LOW for at least 6 hours.
  3. When the chicken is tender and falling apart, gently shred it with two forks and stir in the Garam Masala. Mix well until everything is coated and softened in the sauce.

Thick/thin sauce?
This recipe makes quite a thin sauce, which I like as the shredded chicken kind of ‘soaks’ it up. If you’re anxious to have a thick sauce, you have a couple of options:

1.    Use 300ml of Coconut milk instead of the full can.
2.    Or when cooked, if you feel that the sauce is too thin, pop 1 tbsp of cornflour into a mug or small bowl, take a ladle of sauce from the curry and mix until smooth with the cornflour. Pour BACK into the curry and stir through and heat through. It will thicken the sauce slightly. (Do NOT just put the cornflour straight in, it will go lumpy!)

To finish:
·         Garnish with mint or coriander if you fancy.

British Ramadan in collaboration with:

Want to see our product updates? Follow us on: