SMOKEY COCONUT CHICKEN CURRY

Featuring tender chicken thighs in a rich curry sauce. With the creaminess of coconut milk and the smokiness of chipotle chili paste, this curry offers a perfect blend of exotic and comfort.

PREP 15m

COOK 3h high/5h low

TOTAL 3h 15m/5h 15m

SERVES 4

Ingredients-

  • 600g chicken thighs, trimmed

  • 1 tin coconut milk

  • 2 tablespoons medium curry powder

  • 1 teaspoon turmeric

  • 1/2 teaspoon garam masala

  • 2 teaspoons chipotle chili paste

  • 3 garlic cloves, grated

  • 2-inch ginger, grated

  • 1 tablespoon tomato purée

  • 1 onion, finely sliced or roughly chopped

  • 300ml chicken stock

  • 4 balls of frozen spinach

Instructions-

  1. Place all of the ingredients in the slow cooker, excluding the frozen spinach. Make sure to check your chicken thighs and trim them as necessary.

  2. Set the slow cooker to cook on high for 3 hours or on low for 5 hours, allowing the flavours to meld and the chicken to become tender.

  3. About 1 hour before the cooking time is complete, add 4 balls of frozen spinach to the slow cooker and stir well to incorporate them into the curry.

  4. In a separate bowl, mix 2 teaspoons of cornflour and 2 teaspoons of cold water to create a slurry.

  5. After creating the slurry, add it to the curry in the slow cooker and stir well. This will help thicken the curry sauce.

  6. Serve the Smokey Coconut Chicken Curry hot, garnished with toasted rice and fresh coriander.

  7. Serve and enjoy!