Slow Cooker Chicken Curry Rice
Servings 6
Calories 421
Ingredients
- 600 g chicken thighs chopped
- 1 brown onion large, finely diced
- 3 cloves garlic finely chopped
- 1 tbsp ginger
- 2-3 tbsp curry paste your choice: korma, tikka masala, or rogan josh
- 0.333 cup Fresh coriander fresh, roughly chopped
- 1 cup chicken stock
- 0.5 cup sultanas or raisins
- 1.25 cups jasmine rice or basmati, uncooked, rinsed well
- 600 chicken stock
Instructions
- Add the chopped chicken thighs, brown onion, garlic cloves, ginger, curry paste, coriander, and 1 cup of chicken stock to the slow cooker. Stir to coat the chicken evenly in the fragrant curry base.600 g chicken thighs, 1 brown onion, 3 cloves garlic, 1 tbsp ginger, 2-3 tbsp curry paste, 0.333 cup Fresh coriander, 1 cup chicken stock
- Cover and cook on high for 3 hours to allow the chicken to become tender and absorb the curry flavour.
- After 3 hours, stir in the rinsed rice, sultanas or raisins, and remaining chicken stock (start with 600ml and add more if needed during cooking). Make sure the rice is well distributed and submerged in the liquid.1.25 cups jasmine rice, 0.5 cup sultanas, 1 cup chicken stock
- Continue cooking on high for another 1.5 hours, or until the rice is fluffy and the liquid has absorbed. Stir once or twice during this time and top up with a little extra stock if needed.
- Serve warm, topped with a generous dollop of Greek yoghurt and extra coriander for freshness.