Get your slow cooker to do the hard work for this Indian-style curry. We've added chicken and sweet potato, then served with naans and rice
INGREDIENT :
1 tbsp vegetable or sunflower oil (optional)
1 red onion, finely chopped or sliced
8 skinless and boneless chicken thighs, chopped into chunks
4 garlic cloves, crushed or finely grated
thumb-sized piece of ginger, finely grated
6 tbsp curry paste
400ml can coconut milk
400g can chopped tomatoes
500g sweet potato or butternut squash, roughly chopped
handful of fresh coriander, roughly chopped, to serve
1 red chilli, sliced, to serve (optional)
RECIPE DIRECTION :
For a deeper flavour, if you have time, heat the oil in a frying pan over a medium heat and fry the onion for 6-8 mins until softened. Add the chicken and fry for a few minutes until seared all over (but not cooked through), then add the garlic and ginger and cook for 2 mins until fragrant. Stir in the curry paste and cook for 1 min.
Tip into your slow cooker along with the coconut milk, tomatoes and sweet potato or butternut squash. Alternatively, put everything but the oil, coriander and chilli in your slow cooker and stir to combine. Cook on high for 5 hrs or low for 8 hrs, until the chicken is tender and cooked through. Remove the lid for the final 1 hr to thicken the sauce. Serve over rice or with naan bread with a scattering of coriander and red chilli, if you like.
