Slow Cooker Madras Curry

Ingredients

• 350 g Chicken thigh (Cut into cubes)
• 1 Onion (Finely chopped)
• 1 Carrot (Quarter lengthwise, then cut into 0.5 cm slices)
• 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 cut into thin half-rings)
• 0.5 potje Madras curry paste (Patak’s, Albert Heijn) (Half a jar)
• 200 ml Coconut milk
• All-purpose sauce thickener (Optional, to thicken the curry)
• Pepper (To taste)
• Salt (To taste)
• Rice of your choice (For serving)
• Naan bread (For serving)

Steps

1. 1

   Finely chop the onion. Quarter the carrot lengthwise, then cut it into 0.5 cm slices. Cut the red bell pepper into 1 cm cubes and cut the cauliflower florets into small pieces.

2. 2

   Cut the tomatoes into 1 cm cubes. Remove the seeds from the red chili pepper and cut it into thin half-rings.

3. 3

   Place the onion, carrot, tomatoes, cauliflower, and red chili pepper in the slow cooker.

4. 4

   Place the chicken thigh cubes on top of the vegetables.

5. 5

   Add half a jar of Madras curry paste.

6. 6

   Pour in the coconut milk.

7. 7

   Cook the curry in the slow cooker on the low setting for 4.5 to 5 hours.

8. 8

   If desired, thicken the curry with some all-purpose sauce thickener.

9. 9

   Season with pepper and salt.

10. 10

    Serve with rice of your choice and naan bread.

Notes

The author specifies a 3.5 L slow cooker. The amount of sauce thickener, rice, and naan is not specified.

Nutrition per serving

• main course
• curry
• slow cooker
• slow-cooked
• chicken
• dairy-free