Slow Cooker Chicken & Pumpkin Curry
Slow Cooker Chicken & Pumpkin Curry
Cooking time: 4 hours on high
Ingredients
- 1 brown onion finely diced
- 3 cloves garlic finely chopped
- 3 cm ginger piece, finely chopped
- 1 kg chicken thighs cut into 4 cm cubes
- 2 tablespoons corn flour
- 250 g jap pumpkin cut into 3 cm cubes (approximately 2 cups)
- 2 green zucchini large, cut into 2 cm rounds
- 3/4 cup greek yoghurt
- 1 lime juice
- 2 cups spinach leaves
- 2 teaspoons brown sugar
- 1 coriander leaves, large, optional
CURRY PASTE
- 3 tablespoons tomato paste
- 2/3 cups chicken stock
- 2 teaspoons curry powder
- 2 teaspoons garam masala
- 2 teaspoons ground turmeric
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper freshly ground
Serve with :
- brown rice or white rice, cooked
- roti or naan bread, toasted
Instructions
Method:
- To the slow cooker add: Combine all the curry paste ingredients in a bowl. Whisk well, then set aside.
- 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.
- 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.
- 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.
Nutrition
Calories: 648kcalCarbohydrates: 17gProtein: 48gFat: 43gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 248mgSodium: 955mgPotassium: 936mgFiber: 3gSugar: 7gVitamin A: 1805IUVitamin C: 12mgCalcium: 111mgIron: 4mg
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