Slow Cooker Chicken & Pumpkin Curry
Cooking time: 4 hours on high
Servings 4
Calories 648
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 tbsp 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
- 0.75 cup greek yoghurt
- 1 lime juice squeezed
- 2 cups baby spinach
- 2 tsp brown sugar
- 3 tbsp tomato paste
- 0.667 cup chicken stock
- 2 tsp curry powder
- 2 tsp garam masala
- 2 tsp ground turmeric
- 1 tsp sea salt
- 1 tsp 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 tbsp 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.0.75 cup greek yoghurt, 1 lime, 2 cups baby spinach, 2 tsp brown sugar