CHILLI COCONUT CHICKEN CURRY

A dreamy creamy & super easy mid week meal. Quicker cook in 4hrs on high or 8 hours on low which you can turn back up when you’re back home from work to strip the chicken and finish with veg

PREP:

COOK:

TOTAL:

Serves 4-6

Ingredients

-1 Onion, rough chopped

-2 Garlic cloves

-1 inch ginger, grated

-3 tbsp cornflour

-1/2 tsp turmeric

-3 tbsp medium curry powder

-2 tbsp sweet chilli

-1 tbsp cider vinegar

-1/2 tsp chilli flakes, optional

-1 stock cube

-1 tin coconut milk

-1 kg skinless chicken thighs

Method

Remove after 4 hours and strip of meat, add back into the slow cooker, discard the bones.

Give it a good mix then add quick cook vegetables for 30 more minutes.

I used Pakchoy and served with jasmine rice a day later, quick cook vegetables- baby corn, peppers, mushrooms, mange tout, broccoli, pretty much any veg you would consider using in a stir-fry.

Add lots of coriander and lime juice!

Serve and enjoy!