SLOW COOKER CHICKEN & PUMPKIN CURRY

Serves 4

Cooking time: 4 hours on high

Ingredients: 

• 1 onion, finely diced

• 3 garlic cloves, finely chopped

• 3 cm piece of ginger, finely chopped

• 1kg chicken thighs, cut into 4 cm cubes

• 2 tablespoons cornflour

• 250g jap pumpkin, cut into 3 cm cubes (approximately 2 cups)

• 2 large zucchini, cut into 2 cm rounds

• 3/4 cup Greek yoghurt

• juice of 1 lime

• 2 cups baby spinach leaves

• 2 teaspoons brown sugar

• 1 large handful of coriander leaves (optional)

CURRY PASTE

• 3 tablespoons tomato paste

• 2/3 cup chicken stock

• 2 teaspoons curry powder

• 2 teaspoons garam masala

• 2 teaspoons ground turmeric

• 1 teaspoon salt flakes

• 1 teaspoon freshly ground black pepper

serve with cooked white or brown rice and roti or naan bread, toasted

Method:

1. To the slow cooker add:  Combine all the curry paste ingredients in a bowl. Whisk well, then set aside. 

2. Place the onion, garlic and ginger in a slow cooker (at least 5-litre capacity). Add the chicken and curry paste and stir well to combine. Cover with the lid and cook on high for 4 hours. 

3. Mix the cornflour with 2 tablespoons of water in a small bowl. Stir the mixture into the curry, then add the pumpkin and zucchini. Stir well, cover and cook on high for 1 hour.

4. Add the yoghurt, lime juice, spinach and brown sugar to the curry. Stir well to combine, then turn off the heat. Scatter the coriander, if using, over the curry.