Submitted by Kellie
Chicken curry
Serving: 4
Ingredients
- 500g diced chicken thighs
- 600g diced sweet potato
- Half cauliflower
- Handful chopped fresh coriander
- 2 red onions diced
- Small amount grated fresh ginger
- Tin tomatoes
- Small tin lite coconut milk
- 2-3 tablespoons curry paste
- Salt, pepper,cumin to taste
- Fresh chopped chili and coriander for serving
Instructions
- Throw all fresh ingredients minus the ginger into slow cooker.
- Mix tomatoes, coconut milk, curry paste, ginger, salt, pepper, cumin in bowl pour over fresh ingredients
- Cook on low 7-8hrs
- serve with toasted tortillas sprinkle fresh chili and coriander on top once served.
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Delicious family friendly meal. I used chicken breast as I’m not a fan of thigh.
Added Valcom curry laska paste. Had no sweet potato so subbed with carrots. For final hour of cooking added cornflour slurry and frozen runner beans, peas, corn, capsicum. Didn’t add coriander or chilli either, still very tasty.
Glad you enjoyed it Michelle 🙂