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Slow cooker coconut curry chicken

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Recipe may contain gluten, peanuts, tree nuts, milk and fish.

This is why we love our slow cooker. This creamy chicken dinner takes 10 mins to prepare, all the ingredients go in together at the same time, and you can then basically forget about it until it’s time to eat. Perfection!

12 Ingredients


  • 750g chicken thighs, halved

  • 2 large carrots, chopped

  • 1 large brown onion, halved, thinly sliced

  • 1 cup Massel Chicken Style Liquid Stock

  • 2-3 garlic gloves, crushed

  • 1 tbsp curry powder

  • 1 tsp coriander powder

  • 1/2 tsp turmeric

  • 1 1/2 tbsp plain flour

  • 270g can coconut cream

  • Cooked rice, to serve

  • Steamed green beans, to serve

3 Method Steps


  • Step 1

    Arrange chicken thighs

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    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (750g chicken thighs, halved), carrot (2 large carrots, chopped) and onion (1 large brown onion, halved, thinly sliced) in a slow cooker. Combine chicken stock (1 cup Massel Chicken Style Liquid Stock), garlic (2-3 garlic gloves, crushed), curry powder (1 tbsp curry powder), coriander (1 tsp coriander powder), turmeric (1/2 tsp turmeric) and plain flour (1 1/2 tbsp plain flour) in a jug. Pour over chicken. Cover and cook on HIGH for 6 hours or until chicken is tender.


  • Step 2

    Stir in coconut cream (270g can coconut cream). Cover and cook on LOW for a further 1 hour.

  • Step 3

    Serve curry with rice (Cooked rice, to serve) and green beans (Steamed green beans, to serve).
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