Slow cooker coconut curry
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 - 6
Ingredients
- 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)
Method
- STEP 1
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.
- STEP 2
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.
