Slow-Cooked Chicken Curry

INGREDIENTS

500g chicken thigh fillets (skinless)
1 medium onion thinly sliced
400g tin chickpeas (drained)
2x large carrots (roughly chopped)
½ cup (125ml) light coconut milk
½ cup (125 ml) chicken stock

METHOD

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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Slow-Cooked Chicken Curry

INGREDIENTS

METHOD

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.

Enjoyed this recipe? Share it with your community

Would like personalised nutrition advice?

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