Slow Cooker Coconut Chicken Curry

Ingredients

• 600 g chicken thighs
• 2 red chillies
• 1 onion
• 400 ml full-fat coconut milk
• 75 ml chicken stock
• 1 tbsp fresh ginger (Minced)
• 5 garlic (Cloves, minced)
• 1 tbsp chilli powder
• 4 curry leaves (May be substituted with lime zest and bay leaves)
• 1 tsp turmeric
• 1 tbsp garam masala
• 1 tsp cinnamon
• 4 cardamom pods
• 1 tsp fennel seeds
• salt (Season to taste)
• black pepper (Season to taste)
• fresh coriander (For garnish)
• fluffy white rice (For serving; quantity not specified)

Steps

1. 1

   Add the chicken thighs, red chillies, onion, coconut milk, chicken stock, minced ginger, minced garlic, chilli powder, curry leaves, turmeric, garam masala, cinnamon, cardamom pods, and fennel seeds to a slow cooker.

2. 2

   Season well with salt and black pepper, then give the mixture a good stir.

3. 3

   Cook on the slow cooker's high setting for 3 hours, or on low for 4–5 hours.

4. 4

   Garnish the curry with fresh coriander.

5. 5

   Serve with fluffy white rice.

Notes

The source does not specify whether the chicken thighs are bone-in or boneless, whether the onion and chillies should be chopped, or how to prepare the rice. The stated nutrition is 430 calories and 35 g protein per serving, excluding any unspecified rice quantity.

Nutrition per serving

• main
• slow-cooked
• curry
• high-protein
• coconut-based
• South Indian-style
• gluten-free