Sunday, 17 November 2013

Slow cooker creamy chicken curry

Firstly apologies for not the most wonderful of photographs, its a quick snap taken before demolishing this dish and I was very hungry. I love my slow cooker but up until recently I hadn't made a curry in it, its so nice to return home from work with supper ready and just needing some rice to accompany it.

I used some of the last of the courgettes from the garden and also some other waifs and strays from the fridge too, along with some trusty chicken thighs and a tin of coconut milk.

What you need
  • A Slow cooker
  • Chicken thighs - chopped into bitesize chinks
  • Onion - finely chopped
  • Curry powder
  • Mango chutney / bengali pineapple chutney
  • Courgettes - cut into quarter slices
  • Red pepper - cur into little chunks
  • Handful of frozen peas
  • Tin of coconut milk
  • Strong chicken stock
  • Salt and pepper
What you do
  • Preheat your slow cooker
  • Fry off the onion,pepper, courgettes and chicken 
  • Place in slow cooker
  • Add the curry powder, chutney, coconut milk and a little chicken stock
  • Cook on slow for approx 6 -8 hours until the chicken is tender
  • For the last 40 minutes of cooking add the frozen peas, turn slow cooker to high
  • Serve with basmati recipe and poppadoms.

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