Ingredients

The following ingredients have 4 Servings
  • 2 tbsp Rapeseed oil
  • 1 Kg Chicken thighs (skinned)
  • 2 Onions (finely sliced)
  • 30 g Ginger root (finely diced)
  • 8 Cloves garlic (thinly sliced)
  • 4 tbsp Madras curry powder
  • 2 tsp Cumin
  • 2 tsp Coriander
  • 2 tsp Course salt
  • 8 tsp Coconut milk powder mixed with 500mls warm water
  • 250 g Frozen peas
  • Coriander to garnish (optional)

Instruction

  • In a frying pan brown the chicken thighs in 1 tbsp of oil.
  • Place in the slow cooker.
  • Then add another tbsp of oil and fry the onion gently for a few minutes.
  • Add the garlic, ginger, salt, cumin, coriander and curry powder.
  • Cook for another couple of minutes.
  • Add the coconut milk, then add the onion mixture to the chicken breasts.
  • Cook on high for about 4 hours.
  • Then add the peas and cook for a further 20 minutes
  • Meanwhile ransfer the chicken to a bowl and shred on a chopping mat.
  • Put the chicken back in the slow cooker to heat up and mix with the sauce.
  • Serve on a bed of rice and garnish with coriander.