Chicken Curry
A delicious slow cooked, pulled chicken thigh curry which is low in fat and high on taste!
Servings 4
Ingredients
- 2 tbsp Rapeseed oil
- 1 Kg Chicken thighs skinned
- 2 Onions finely sliced
- 30 g Ginger root finely diced
- 8 Cloves garlic thinly sliced
- 4 tbsp Madras curry powder
- 2 tsp Cumin
- 2 tsp Coriander
- 2 tsp Course salt
- 8 tsp Coconut milk powder mixed with 500mls warm water
- 250 g Frozen peas
- Coriander to garnish optional
Instructions
- In a frying pan brown the chicken thighs in 1 tbsp of oil.
- Place in the slow cooker.
- Then add another tbsp of oil and fry the onion gently for a few minutes.
- Add the garlic, ginger, salt, cumin, coriander and curry powder.
- Cook for another couple of minutes.
- Add the coconut milk, then add the onion mixture to the chicken breasts.
- Cook on high for about 4 hours.
- Then add the peas and cook for a further 20 minutes
- Meanwhile ransfer the chicken to a bowl and shred on a chopping mat.
- Put the chicken back in the slow cooker to heat up and mix with the sauce.
- Serve on a bed of rice and garnish with coriander.