Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 1 large onion (peeled and chopped)
  • 3 chicken breasts (boneless and skinless diced (approx 500g/17.5 oz) )
  • 3 cloves garlic (peeled and minced)
  • 1 large piece of ginger (about the size of your thumb, peeled and finely chopped)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 3 tsp hot chilli powder (use less or mild chilli if you don’t like your curry too hot)
  • 1 tbsp ground coriander
  • ½ tbsp cumin
  • 1 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 240 ml (1 cup) chicken stock ( (water plus a stock cube - or bouillon for gluten free - is fine))
  • 400 g (14 oz) tinned chopped tomatoes
  • 2 tbsp tomato puree/paste
  • 2 tsp sugar (this is to counteract the acidity in the tomatoes)
  • 400 ml (14oz) can full-fat coconut milk
  • 2 tbsp cornflour (cornstarch) (mixed with 5 tbsp cold water to make a slurry - *optional*)
  • Boiled rice
  • Chopped coriander (cilantro) and finely chopped chillies

Instruction

  • Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.
  • Add the chicken and cook for 3-4 minutes until just sealed.
  • Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.
  • Stir to coat the chicken and cook for 1-2 minutes.
  • Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
  • Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
  • Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).
  • If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
  • Sprinkle with coriander (cilantro) and serve with rice.