Slow-Cooker Chicken Madras Curry

Ingredients

• 350 g Chicken thighs (Cut into cubes)
• 1 Onion (Finely chopped)
• 1 Carrot (Quarter lengthwise, then slice into 0.5 cm pieces)
• 1 Red bell pepper (Cut into 1 cm cubes)
• 200 g Cauliflower florets (Cut into small pieces)
• 2 Tomatoes (Cut into 1 cm cubes)
• 1 Red chili pepper (Deseeded and thinly sliced into half-rings)
• 0.5 jar Madras curry paste (Patak's, from Albert Heijn; jar size not specified)
• 200 ml Coconut milk
• All-purpose thickener (Optional, to thicken if desired)
• Black pepper (To taste)
• Salt (To taste)
• Rice (Of your choice, for serving)
• 1 Naan bread (For serving; source says “a naan bread”)

Steps

1. 1

   Prepare the vegetables: finely chop the onion; quarter the carrot lengthwise and slice it into 0.5 cm pieces; cut the bell pepper into 1 cm cubes; make the cauliflower florets small; cube the tomatoes into 1 cm pieces; and deseed and thinly slice the red chili into half-rings.

2. 2

   Put the onion, carrot, tomatoes, cauliflower, and chili into the slow cooker.

3. 3

   Place the cubed chicken thighs on top of the vegetables.

4. 4

   Add the Madras curry paste, then pour in the coconut milk.

5. 5

   Cover and cook in the slow cooker on Low for 4½–5 hours.

6. 6

   If desired, stir in some all-purpose thickener to thicken the curry. Season to taste with salt and pepper.

7. 7

   Serve with rice of your choice and a naan bread.

Notes

The Madras paste amount is given as half a jar, but the jar size is not specified. Rice is suggested for serving without a quantity or cooking instructions.

Nutrition per serving

• main
• curry
• slow-cooker
• chicken
• dairy-free
• gluten-containing
• weeknight