Slow-Cooked Chicken Curry



1. Add coconut milk, chicken stock, tomatoes, curry powder and salt to slow cooker and mix well to combine.

2. Add chicken, onion, chickpeas and carrots. Using tongs, gently toss ingredients together to ensure evenly coated.

3. Cook on low heat for 8 hours or high heat for 4 hours.

4. Turn off heat and stir in peas and lemon juice 5 mins prior to service.

5. Serve over boiled Basmati rice.

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