Slow Cooker Chicken Curry

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Ingredients

  • 400g tin Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped tomatoes
  • 2 tablespoons plus 1 teaspoon red wine vinegar
  • 1 tablespoon plain flour
  • 1 tablespoon tomato puree
  • 2 teaspoons garam masala
  • One 1-inch piece fresh ginger, peeled and cut into pieces
  • 2 cloves garlic, halved
  • Salt and freshly ground black pepper
  • 450g red skinned potatoes, cut into 1/2-inch pieces
  • 1kg chicken thighs, skin removed and discarded (about 8 thighs)
  • 150g baby spinach
  • 2 tablespoons Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh coriander, plus extra for garnish

Use imperial measurements

Method

How to make Slow Cooker Chicken Curry

1. Combine the tomatoes with their juices, 2 tablespoons vinegar, flour, tomato paste, 1 teaspoon garam masala, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in the carafe of a blender or in a food processor. Puree until well blended and only slightly chunky. Set aside.

2. Spread the potatoes in the bottom of a 5-to-6-quart slow cooker. Sprinkle the chicken with the remaining 1 teaspoon garam masala, 1/4 teaspoon salt and 1/4 teaspoon pepper and lay over the potatoes in a single layer. Pour the sauce over the chicken. Cook on high for 3 1/2 to 4 hours or low for 6 to 7 hours.

3. Uncover the slow cooker and stir in the baby spinach until wilted, about 1 minute. Let the curry stand, uncovered, for 10 to 15 minutes to allow the sauce to thicken a bit. Add the remaining 1 teaspoon vinegar and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander and season with additional salt and pepper. Serve with additional coriander for garnish, with bread on the side for scooping up the sauce, chutney and/or Greek yoghurt.