Easy slow cooker chicken curry

This one is so easy, all my family love it (even the 12 year old) and amazingly eat it with red chillies & fresh ginger in ( though I did have to point out to the little one that the pieces of fresh ginger weren't pieces of bone and were ginger, that's very good for you!)

I bought myself a new family size slow cooker last year, to save energy but also to come home to the smell of lovely cooked food.

Now I make loads, the amount actually fills the slow cooker, we have it for dinner, I portion up what’s left over & freeze it.

But you could just reduce the amounts if you don’t want to make as much.

Here's what you need;

2 tablespoons of Olive oil

3 kg chicken – I use thighs, but you can use legs as well, skin removed.

3 x cartons tomato passata (plus a little water to 'swill' out after pouring & add to pan)

2 x small onions chopped

5 x cloves garlic, peeled & crushed

3 cm piece of fresh ginger, cut up or grated

2 red chillies seeds removed & chopped.

1 x chicken stock cube in ¼ cup of hot water

2 teaspoons each of ground turmeric, cumin, ground coriander, ground curry powder plus more to taste

Ground black pepper& salt

2 tablespoons of mango chutney

Optional – fresh coriander to serve

Cornflour to thicken sauce after cooking

Switch the slow cooker onto low, you don't have to do this but I like to warm it up before I add the curry to it.

Get your wok out, or largest pan, add the Olive oil & chopped onion. Let it cook for a few minutes, stirring occasionally.

Add the garlic, ginger & fresh chilli. Cook for a few more minutes, then add the other spices, stir.

Add all the remaining ingredients , except the chicken & cornflour – if using passata make sure you swill the carton out with some hot water & pour that into the pan ( you only want a small amount of water to do this – about an eighth of carton).

Taste – do you want to add more spices /seasoning ? The mango chutney will make the sauce sweeter & the spices will become more mild after cooking for some time. But there’s other places you can adjust the seasoning/spices.

Add the chicken – I do this one by one & make sure that it’s covered by the sauce.

Then transfer it to the slow cooker.

Cook this for a minimum of 4 hours on low.

Take the chicken out, taste & adjust the sauce - I always add more curry powder !

Take the chicken meat off the bones, throw the bones away.

To thicken the sauce use a couple of teaspoons of cornflour with a small amount of cold water to make a thick paste/liquid.

Place in sauce & stir , if you like it thicker add more.

Finally place chicken meat back in slow cooker, stir & it’s all ready. All you need now is to cook some rice or whatever you’re serving it with.

Here's the boys, all plated up with brown rice- they have about 3/4 of a cup of brown rice, roughly 3ozs or 75 gms cooked.

Here's mine with added spinach, of course, more chicken curry to boost my protein & lovely other veggies & nutrients plus a smaller amount of brown rice.

Enjoy !! It tastes amazing & one I think you'll keep making.

And it's bursting with lots of protein, veggies & nutrients- add more with spinach or cooked veg, plus some complex carbs like brown rice.

Claire x