Slow Cooked Goan Yellow Chicken And Sweet Corn


  • 1 large onion diced
  • 2 tablespoons cooking oil
  • 1 kg chicken pieces on the bone
  • 2 corn cobs cut into 4 wedges each
  • 1 jar Goan Cuisine Yellow Curry
  • 1/2 cup fresh chopped coriander
  • 1-2 green chillies
  • 1/2 cup yoghurt or coconut milk


  1. Fry onions in oil until brown
  2. Add chicken pieces and fry on medium high heat until sealed
  3. Fold through 1 jar Goan Yellow Curry
  4. Add corn wedges, coconut milk, green chilli and water to just barely cover
  5. Transfer to slow cooker and set to cook
  6. When tender add salt to taste and extra fresh sliced red chilli if desired
  7. Garnish with coriander and enjoy with boiled basmati rice

Serving Suggestion

Serving Suggestions

  1. Serve with Goan Cuisine Tomato Kasaundi and a dice of tomato, cucumber and red onion.

Excellent for:

  • Meat: Brisket, Chuck steak, Lamb forequarter chops, lamb shoulder, diced boneless lamb or goat
  • Poultry: Duck Marylands, Chicken thigh skinless/boneless or on the bone, Whole chicken cut into pieces, Chicken breast strips
  • Seafood: Mackerel/salmon cutlets, barramundi/snapper/whiting fillets, prawns, squid, crabs, mussels
  • Vegetable: Eggplant, zucchini, cabbage, carrot, corn wedges, cauliflower, green beans, peas, potato and sweet potato
  • Legumes: chic peas, black eyed beans, lima beans, white beans, kidney beans
  • Lentils: yellow, red, green, split peas
  • Tofu, Tempeh

Cooking time guidelines – if the standard cooking time is:

  • 15-30 mins, cook it for 1-2 hours on High or 4-6 hours on Low
  • 30 mins – 1 hour, cook it for 2-3 hours on High or 5-7 hours on Low
  • 1-2 hours, cook it for 3-4 hours on High or 6-8 hours on Low
  • 2-4 hours, cook it for 4-6 hours on High or 8-12 hours on Low