Slow-Cooked Chicken Curry
Perfect curry if you are in a (slow cooker) hurry!
Makes approximately 4 servings
Preparation time is approximately 5 minutes
Cooking time is approximately 6 hrs
8 small chicken thighs
2 large onions, diced
2-4 garlic cloves, diced
6cm piece of fresh root ginger, grated
2-3 teaspoons of curry powder
1 can chopped tomatoes
2 tablespoons tomato purée
1 can full fat coconut milk
Sea salt and black pepper
How to make chicken curry
1. Put everything in a slow cooker (the liquid should just cover everything), season, stir,
2. Cover with the lid
3. Set low to cook for 6 hours. If you prefer a thicker sauce, remove the lid from the slow cooker and cook uncovered for the last 20–30 minutes so the liquid reduces down.
4. At the end of cooking, taste for seasoning.
HINTS & TIPS
Serve with cauliflower rice or broccoli for a balanced meal
Make double ( if you have alarge slow cooker ) and freeze
Coconut milk can be replaced with water or stock
Or you can use half water and ½ coconut milk to save on cost., the remaining coconut milk can be placed into a container of freezer bag and frozen for use later.
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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