slow cooker chicken curry

Here is a simple and delicious slow cooker chicken curry recipe that uses common spices, coconut milk, and chicken breast or thighs: Ingredients:

• 2 tbsp oil
• 1 large diced onion
• 900g (2 lbs) diced chicken breast (about 5 large breasts)
• 4 cloves garlic minced
• 1 tbsp minced ginger
• 1 tsp salt
• 2 tbsp mild curry powder (or hotter if preferred)
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp paprika
• 1 tsp cinnamon
• 120 ml (1/2 cup) strong chicken stock or water with stock cube
• 200 ml (7 oz) passata (pureed tomatoes)
• 3 tbsp tomato puree (paste)
• 2 tsp sugar
• 400 ml (14 oz) full-fat coconut milk
• Optional for thickening: 1 tbsp cornflour (cornstarch) mixed with 2 tbsp cold water

To Serve:

• Pilau or boiled rice
• Chopped coriander (cilantro)
• Tomato and onion salad

Instructions:

1. Heat oil in a pan, cook onion until soft, add garlic and ginger, then spices and cook briefly.
2. Transfer the mixture to the slow cooker, add chicken, stock, passata, tomato puree, sugar, and coconut milk.
3. Cook on low for 5-6 hours or high for 3-4 hours until chicken is tender.
4. If desired, thicken with cornflour slurry before serving.
5. Serve hot with rice and garnishes.

This recipe yields a flavorful, creamy curry cooked effortlessly in a slow cooker, perfect for a family meal.