Slow cooker chicken curry.
You can have Slow cooker chicken curry using 16 ingredients and 5 steps. Here is how you cook it.
Ingredients of Slow cooker chicken curry
- It’s 2 of medium red onions, finely chopped.
- It’s 1 of red pepper, chopped into chunks.
- It’s 3 cloves of garlic, finely chopped.
- You need 1 of fresh red chilli, finely chopped.
- You need 1 inch of cube fresh ginger, finely chopped.
- Prepare 1 teaspoon of turmeric.
- Prepare 2 teaspoons of ground coriander.
- It’s 2 teaspoons of ground cumin.
- Prepare half of teaspoon mild chilli.
- It’s 1 teaspoon of nigella seeds (optional).
- It’s 1 tablespoon of coconut oil, melted (can use olive oil).
- It’s 400 ml of tin coconut milk.
- You need 400 ml of tin chopped tomatoes.
- Prepare 200 g of tinned chickpeas., drained.
- It’s 4/5 of fresh chicken breasts, cut into large chunks.
- You need of small bag fresh spinach (optional).
Slow cooker chicken curry step by step
- Place the onions, red pepper, garlic, chilli and ginger into the slow cooker pot..
- Combine all the spice in a bowl and mix with 1 tablespoon of oil and quarter of the coconut milk. Mix well..
- Pour the spice mixture into the slow cooker pot. Add the chicken along with the rest of the coconut milk and the chopped tomatoes. Stir well..
- Put the lid on and set the slow cooker to low. Cook for approx. 6-7 hours. Alternatively, you can cook this on high for 2 hours and turn down for 2-3 hours on low if you're in a hurry..
- Check the chicken is cooked through before adding the spinach and cook for a final 15 minutes. Season with salt and black pepper before serving with rice, naan or poppodums..
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