Ingredients

The following ingredients have 4 Servings
  • 2 onions, quartered
  • 20g/¾oz fresh root ginger, peeled, coarsely grated
  • 6 garlic cloves, peeled
  • 2 tbsp medium curry powder
  • 1 tsp dried chilli flakes
  • 1 tsp ground turmeric
  • 2 tbsp sunflower oil
  • 8 chicken thighs, boned, skinned, halved
  • 1 cinnamon stick
  • 3 star anise
  • 500g/1lb 2oz large waxy potatoes, peeled, cut into 3cm/1¼in chunks
  • 3 carrots, peeled, sliced into 1.5cm/½in rounds
  • 2 tbsp cornflour
  • 400ml tin coconut milk
  • 150g/5oz green beans, trimmed and cut in half
  • freshly ground black pepper

Instruction

  • Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula.
  • Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.
  • Season the chicken thighs on all sides with lots of pepper.
  • Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown.
  • Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots.
  • In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine.
  • Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans.
  • Serve the curry just as it is, or with small portions of steamed rice.