2kg Skinless Chicken Thigh Fillets (cut into 6 pieces each)
270ml Coconut Milk
1 Red Capsicum (sliced)
1 Large Carrot (sliced)
1Add everything except coconut milk into the slow cooker, mix and cook on low for 3 hrs. (Times vary).
2Prior to adding the coconut milk 1 hr before serving, remove half the juice from the slow cooker (Unless the slow cooker is already low in liquid). Stir through the coconut milk. Continue to cook for the final 1 hour.
1Suggested sides: Basmati rice and Naan bread.
2Yellow curry is not overly hot so to increase the heat add a diced chilli or 2 from the beginning.
3Times may vary (Cooked in a Adesso 6.5L slow cooker)