Slow Cooker Chicken & Pumpkin Curry
Cooking time: 4 hours on high
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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 baby spinach
- 2 teaspoons brown sugar
- 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
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[/timer>.1 brown onion, 3 cloves garlic , 3 cm ginger piece, 1 kg chicken thighs
- Stir the cornflour mixture into the curry, then add the pumpkin and zucchini. Stir well, cover and cook on high for 1 hour[/timer>.2 tablespoons cornflour, 250 g jap pumpkin, 2 zucchini
- 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.3/4 cup greek yoghurt, 1 lime, 2 cups baby spinach, 2 teaspoons brown sugar
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