Chicken Curry – Canola, Dairy, Gluten, Lactose and Soy free

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September 1, 2014

Chicken Curry – Canola, Dairy, Gluten, Lactose and Soy free 0 0 5 0
  • Cook: 6 hrs
  • 6 hrs

    6 hrs

  • Yields: 4-6

Ingredients

1.5kg chicken thighs, diced

3 cloves garlic, diced

1 onion, diced

1 carrot, diced

2-3 apples, diced

1 cup pumpkin, diced

500mls chicken stock

2 tblspns worcestershire sauce

1 dessert spoon Kashmiri Krush medium curry powder (Screaming Seeds Spice Co.)

1 tspn tumeric

1 tspn garam masala

handful sultanas

2 tblspns cornflour

Directions

1Place chicken in slow cooker

2Cook for 6-7 hours on LOW (5.5L Sunbeam slow cooker)

3Add onion, garlic, carrot, apples, pumpkin and sultanas.

4Add spices to meat and vegetables.

5Mix cornflour with stock and worcestershire sauce, add to bowl.

6Serve with rice.

Submitted by Felicity Barnett

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