Slow Cooker – Tasty Chicken Curry

5-10 mins preparation time

Ingredients

8 chicken thighs
2 large onions
2-4 garlic cloves, diced
6cm piece of fresh root ginger, grated (optional)
2-3 teaspoons curry powder
400g tin chopped tomatoes
2 tablespoons of tomato puree
400g tin of full fat coconut milk or coconut water Salt and black pepper

Method

Put everything in a slow cooker (the liquid should just cover everything), season, stir, cover with the lid.

Set on low to cook for 6 hours. If you prefer a thicker sauce, remove the lid from the slow cooker and cook uncovered for the last 20–30 minutes so the liquid reduces.

At the end of cooking, adjust seasoning to taste.

Serve with rice or broccoli for a balanced healthy meal.

Hints and top tips

• Chicken thighs with the skin on are cheaper to buy. The skin can easily be removed.
• Add in extra vegetables to make you meals go further – for example adding in some tinned lentils to the chicken curry.
• If you have a larger slow cooker, make double – this can be frozen or eaten another day- most food if cooled down and kept in an airtight container will keep for up to 3 days in the fridge
• Most supermarket sell packets of pre-cooked rice, these should be heated before serving
• Always cover your meat/ vegetables with enough liquid when using the slow cooker
• Browning meat before adding to the slow cooker makes it taste flavoursome.