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.
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
2 handfuls sugar snap peas, sliced
1 cup rice & 1 1/2 cups of broth
1/2 cup toasted almond slivers
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.
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.
Toast the almonds and use those to sprinkle over the top of the curry.
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.
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