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Indian Inspired Chicken Crock-Pot

The beauty of a crock-pot (also called a slow cooker) is that you can prepare your dinner in the morning so that when 5 pm hits, you have this beautiful warm meal ready to go. As food is cooked on low heat, the meat and vegetables retain a lot of their nutrients, plus all the juices (and goodness) from the meat flavours all the vegetables.

Here is a recipe we make regularly at home as it is super tasty, super easy and of course uses ingredients traditional to Indian cuisine.

Preparation time: approximately 15 minutes, cooking time 4-8 hours. Suitable for children from 6-8 months (vegetables are nice and soft and can be mashed further).



1kg Chicken drumsticks
3 Carrots, chopped
3 Onions, chopped
1 Capsicum, sliced
Garlic (chopped or pre-crushed)
1 Tin of chopped tomatoes
Spices to your liking (I would recommend masala, chili flakes and turmeric, just not too much chili if you don't like it too hot!)
1 Kumara chopped
Salt and pepper to taste
Gee/coconut oil/olive oil for frying


1. Heat a large fry-pan on medium heat and add oil. Fry onion with garlic and quickly add spices. I recommend 3 heaped tablespoons of spices of your choosing. Add tomatoes and stir. Season with salt and pepper and simmer for 5 minutes (or more if you have time). This is a basic curry base which you can adjust to your liking with different herbs and spices.

2. Prepare vegetables and place in into slow-cooker along with the chicken, and add curry mix on top. Stir to combine. The chicken juices will run and combine with this mix so you do not need to add extra water.

3. Cook on slow for about 8 hours or fast for 4 hours. If you are at home stir occasionally.

4. Add cream at the end just to thicken if desired. Serve with basmati rice.

xxx The New Mum's Nutritionst

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