Recipe - Slow cooker chicken curry
Ingredients
1.6k higher welfare, free range chicken breasts
4 organic onions (500g) - peeled and quartered
4 organic potatoes (700g) - peeled and chopped into 2cm cubes
1/2 organic butternut squash (600g)- peeled, and cut into 2cm cubes
4 organic peppers (500g) - deseeded and chopped
800g tinned tomatoes
2 x 400ml cans coconut milk
200g tomato puree
2 x 400ml cans coconut milk
200g tomato puree
2 gluten free vegetable stock pots
Thumb sized piece of ginger - finely chopped
4 cloves garlic - peeled and chopped finely
4 cloves garlic - peeled and chopped finely
1 tub curry powder (80g)
200g sultanas
30g pack fresh coriander - leaves chopped
1 tsp unrefined, unbleached, high mineral sea salt
1 tsp crushed black peppercorns
250ml boiling water to cover ingredients in the cooker
1 tsp crushed black peppercorns
250ml boiling water to cover ingredients in the cooker
Method
1. Turn on the slow cooker to high
2. Add the curry powder, onions, peppers, potatoes, butternut squash, tinned tomatoes, tomato puree, stock pots, sultanas, ginger and garlic to the slow cooker with the can of coconut milk and stir well
3. Add the chicken breasts, and push them under all the other ingredients so that they are completely submerged. Add hot water to cover if required. Season with salt and pepper
4. Cook on high for 4-5 hrs until the chicken pulls apart with a fork and the vegetables are tender
5. Stir in the chopped coriander just before serving
