We love eating curry in Winter and I have been making a very tasty chicken curry lately that is easy to prepare and suitable for the slow cooker. If you don't have one, simple cook it on the stove. Served with boiled rice or some crusty bread on the side, you have a delicious warming meal for a cold night. I added baby bok choy from our garden but you could add anything you have growing or whatever you bought at the market.
IF COOKING ON THE STOVE ...
If you're cooking this on the stove, add the oil and curry to your pan and let it cook on medium for one minute. Stir to avoid it burning.
- splash of cooking oil
- curry powder or curry paste to suit your taste - I used two level tablespoons of powder. Check the instructions on the side to see what the ratio should be.
When the curry has cooked for a minute, add the other ingredients, mix, bring to the boil, then reduce the heat to low and let it cook slowly for one hour.
- Chop 300 - 400 grams (10 - 14oz) of boneless chicken thigh into bite size pieces.
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 sticks celery, chopped
- 1 carrot, diced
- 1 can coconut cream
- salt and pepper to taste
METHOD FOR SLOW COOKER (CROCKPOT) ...
If you're cooking it in a slow cooker, don't use the oil, but add everything to the cooker and turn on to slow for an all day cook.
- curry powder or curry paste to suit your taste - I used two level tablespoons of powder. Check the instructions on the side to see what the ratio should be.
- Chop 300 - 400 grams (10 - 14oz) of boneless chicken thigh into bite size pieces.
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 sticks celery, chopped
- 1 carrot, diced
- 1 can coconut cream
- salt and pepper to taste
