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 cornflour mixed with 2 tablespoons water
- 250 g jap pumpkin cut into 3 cm cubes (approximately 2 cups)
- 2 zucchini large, cut into 2 cm rounds
- 3/4 cup greek yoghurt
- 1 lime juice squeezed
- 2 cups spinach
- 2 teaspoons brown sugar
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 sea salt
- 1 teaspoon cracked black pepper
To Serve
- brown or white rice
- roti or naan bread, toasted
- coriander leaves optional
- long red chilli sliced, optional
Instructions
- To make the curry paste: Combine all the 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.
- Stir the cornflour 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. Serve the curry with some rice and roti or naan. Scatter with coriander leaves and chilli, if you like.
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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