Slow-Cooked Chicken Curry

Method

1. Combine the tinned tomatoes, coconut milk, vegetable stock, curry powder and turmeric in the base of your slow cooker. Whisk to combine.
2. If using fresh coriander, wash the stalks and roughly chop them. Add the stalks to the curry sauce and reserve the leaves for later to be used as a garnish. Alternatively, add 2 tsp ground coriander instead of the fresh stalks.
3. Next add in the chopped onion, garlic, carrots, sweet potato and chicken thighs. Season generously with sea salt, black pepper and chilli flakes if using.
4. Cook on the high setting for 3-4 hours or low for 7-8 or until the vegetables are soft and the chicken is cooked through and can be shredded using two forks.
5. When the curry is almost done, cook the brown rice as per the packet instructions.
6. Serve with brown rice and coriander leaves, if using.

Notes 

If you don’t have a slow cooker, this recipe can be made in the oven. Simply use a large crockpot instead and cook in the oven at 140°C or 280°F for 4-5 hours or until the vegetables are cooked through and the chicken can be shredded using two forks.

For a plant-based alternative, replace the chicken with 2 tins lentils or beans of choice.

 

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