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 and pepper (Season well, to taste)
• fresh coriander (For garnish)
• fluffy white rice (For serving)

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 the mixture well with salt and pepper.

3. 3

   Cover and cook on the high setting for 3 hours, or on the low setting for 4–5 hours.

4. 4

   Garnish the curry with fresh coriander and serve with fluffy white rice.

Notes

The source does not specify how to prepare the onion or red chillies, nor does it provide a quantity for the rice or coriander. Curry leaves can be substituted with lime zest and bay leaves.

Nutrition per serving

• main
• slow-cooked
• South Indian-inspired
• curry
• chicken
• high-protein
• family dinner
• meal prep