Chicken Curry
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
4 hrs 15 mins
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Total Time
4 hrs 50 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Chicken Curry
Report
A delicious slow cooked, pulled chicken thigh curry which is low in fat and high on taste!
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Ingredients
- 2 tbsp rapeseed oil
- 1 Kg chicken thighs skinned
- 2 onions finely sliced
- 30 g ginger root finely diced
- 8 Cloves garlic thinly sliced
- 4 tbsp Madras curry powder
- 2 tsp cumin
- 2 tsp Coriander
- 2 tsp Course Salt
- 8 tsp Coconut milk powder mixed with 500mls warm water
- 250 g frozen peas
- Coriander to garnish optional
Instructions
- In a frying pan brown the chicken thighs in 1 tbsp of oil.
- Place in the slow cooker.
- Then add another tbsp of oil and fry the onion gently for a few minutes.
- Add the garlic, ginger, salt, cumin, coriander and curry powder.
- Cook for another couple of minutes.
- Add the coconut milk, then add the onion mixture to the chicken breasts.
- Cook on high for about 4 hours.
- Then add the peas and cook for a further 20 minutes
- Meanwhile ransfer the chicken to a bowl and shred on a chopping mat.
- Put the chicken back in the slow cooker to heat up and mix with the sauce.
- Serve on a bed of rice and garnish with coriander.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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