January 17, 2015
3 hrs 10 mins
1.5kg chicken pieces
3/4 tsp salt
3/4 tsp ground black pepper
1 med onion diced
2 Tbsp garlic
2 Tbsp chopped chilli (i used 4 med chillies)
3 Tbsp tomato paste
2 Tbsp paprika
1 tsp ginger
400ml tin coconut cream
3 Tbsp peanut butter
1 Tbsp parsley
1 Tbsp coriander
1 chicken stock cube
1Place all ingredients into the sc and cook on low for 2 - 3 hours.
2Remove chicken and debone and place back into sauce.
3Remove lid and cook on high for 1 hour to thicken sauce.
4Serve on a bed of basmati rice
6Submitted by Tania Whitford
Submitted by Tania Whitford
December 7, 2017
I made this last night and left the chilli out because of the kids. I think leaving them out made it really bland but after adding 1 teaspoon keens curry powder and some sugar for sweetness it was delicious and I’ll make it again this way
November 18, 2017
Just made a big batch of this! Great for freezing. Very child friendly dish (without the chilli) and taste great!
November 4, 2017
This was really nice. Very easy to cook and very tasty. Family loved this dish. I did add turmeric (real not powder) for health reasons.
August 31, 2016
Thoroughly enjoyed this meal – Thanks for sharing
I halved the recipe as it was only feeding the 2 of us and popped a teatowel under the lid for the last hour to help the sauce thicken up and that worked really well. I also only used 1 chopped medium chilli to suit our personal tastes.
June 24, 2016
This is so easy and delicious. It also freezes very well.
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