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ShopGlider Recipe
Slow Cooker Chicken Curry
1 x 400ml can of coconut milk (though I am sure that coconut cream would work well too)
1 onion, finely sliced
3 teaspoons crushed garlic
2 teaspoons crushed ginger
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
500 Chicken thigh – I used, gms which was enough for the three of us but you could easily increase the amount of chicken without increasing the amount of liquid in the sauce
1 Green beans – I threw in a couple of handfuls of green beans but when I make it again I will add more vegetables. I am thinking zucchini, potato and/or cauliflower would all work well
2 teaspoons Optional –, (per kids serve) natural yoghurt – I added this to Immy’s serve as she is going through a bit of a fussy stage of not wanting to try new things but anything with yoghurt or sour cream is a hit in her book!
1 Rice to serve
  1. Pour coconut milk into bags and add onion, garlic, ginger, curry powder, coriander and cumin. Stir together and add chicken.
  2. Thaw overnight, place in slow cooker.
  3. Cook on low heat until chicken is tender and cooked through – ours was about 4 hours but you will know your slow cooker best.
  4. Add beans to the pot half an hour before serving. Please note, if using potato or other root vegetables I would add these at the beginning.
  5. Serve with rice. See my note above about natural yoghurt for kids serves.
Time to make this recipe   Prep Time: 1 min   Cook Time: 1 min   Ready in: 2 min