2 to 3tablespoonskorma curry pastedepending on your spice preference
1cupcoconut milk
1cupchicken stock
2cupspumpkinpeeled and diced into small cubes
1large zucchiniroughly chopped
2cupsbaby spinach
Sea salt and freshly ground black pepperto taste
Instructions
Add the diced chicken thighs, chopped onion, garlic, grated ginger, mild curry powder, korma curry paste, coconut milk, and chicken stock to the slow cooker. Stir well to combine all the flavours and ensure the chicken is coated in the curry mixture.
800 grams chicken thighs, 1 brown onion, 1 garlic clove, 1 tablespoon freshly grated ginger, 1 tablespoon mild curry powder, 2 to 3 tablespoons korma curry paste, 1 cup coconut milk, 1 cup chicken stock
Cover and cook on high for 2.5 hours (or low 4-5 hours).
After 2.5 hours of cooking on high, stir in the diced pumpkin and chopped zucchini. Re-cover and continue to cook on high for another 1 to 1.5 hours, or until the vegetables are tender and the chicken is tender and falling apart.
2 cups pumpkin, 1 large zucchini
Once cooking time is complete, turn off the heat. Stir through the baby spinach and allow it to wilt in the residual heat for about 5 minutes.
2 cups baby spinach
Season with sea salt and black pepper to taste. Serve hot with cooked rice or warm naan bread. Garnish with fresh coriander leaves if you like a fresh finish.
