A healthy slow cooker chicken curry the kids will love. I often dump everything in the slow cooker and run on to a day of work because it doesn't matter if you can't turn the cooker off after 6-hours. I've cooked it up to 9-hours and it's been fine. Here's a video of how my little dude and I make the curry. It really is easy.
Ingredients
1 tbsp curry powder
2 tspn turmeric powder
1 tspn ground fennel
1 tspn brown mustard seeds
4 tbsp chopped curry leaves, fresh or dried
1 large onion, diced
2 garlic cloves, minced
1 tbsp fresh grated ginger
1 cup desiccated coconut
2 tomatoes, cubed
1 x 270ml coconut milk
6 chicken legs or 500g chicken thighs
2 carrots, roughly chopped
1 small eggplant, roughly chopped
TO SERVE
2 handfuls sugar snap peas, sliced
1 cup rice & 1 1/2 cups of broth
1/2 cup toasted almond slivers
Method
Step 1
If you have time, brown off the onions and garlic with all the herbs. I do that in ghee for about 5-minutes. Then into the slow cooker with everything else and let it cook on low for 6-hours. It can cook longer, so don't fear the keep warm method going on.
Step 2
When the curry is cooked, pop the rice on to cook in the broth. Then, stir through the sugar snap peas so that the curry has a lovely texture.
Step 3
Toast the almonds and use those to sprinkle over the top of the curry.
Serving Suggestion
We love curry as is, but maybe a bag of papadams or a naan bread on the side would get the kids over the line.
Stacey Clare's Nutritional Tip
I often make this spice mix up and freeze it with the chicken in bags in the freezer. That way I can just dump it (sometimes frozen) straight in the slow cooker.
Vegetarian: Sub the chicken for pumpkin and add a tin of chickpeas to the slow cooker when it's nearly done.
SLOW COOK - LOW : 6 HOURS
SLOW COOK - HIGH: 3 HOURS
PRESSURE COOK: 30 MINS WITH 1/4 TIN OF THE COCONUT MILK