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

Submitted by Felicity Barnett

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

No ratings yet
Serving: 4
Cook Time 6 hours
Total Time 6 hours

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

Instructions
 

  • Place chicken in slow cooker
  • Cook for 6-7 hours on LOW (5.5L Sunbeam slow cooker)
  • Add onion, garlic, carrot, apples, pumpkin and sultanas.
  • Add spices to meat and vegetables.
  • Mix cornflour with stock and worcestershire sauce, add to bowl.
  • Serve with rice.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top