Slow Cooker Chinese Chicken Curry

4 standard portions

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Ingredients

• 2 tbsp Cornflour (Cornstarch)
• 1 kg Boneless Skinless Chicken Thighs
• 1 Onion (peeled and finely chopped)
• 3 Garlic (peeled and finely chopped)
• 1 tbsp Fresh Ginger (grated)
• 2½ tbsp Mild Curry Powder
• 1 tbsp Ground Fenugreek
• 2 tsp Light Brown Sugar
• 300 ml Chicken Stock (Chicken Broth)
• 1 tbsp Soy Sauce
• 1 tsp Salt
• ½ tsp Black Pepper
• 200 g Frozen Peas
• 2 Spring Onions (Green onions) (sliced)

Method

1. Place the chicken thighs in the slow cooker, sprinkle over the cornflour, then mix well until each thigh is evenly coated.
2. Put the mild curry powder, ground fenugreek, and light brown sugar into a jug. Gradually whisk in the chicken stock (broth) and soy sauce until combined, then whisk in the salt and black pepper.
3. Add the chopped onion, garlic, and freshly grated ginger to the slow cooker with the chicken. Pour over the stock and mix. Cook on LOW for 6 hours or 4 hours on HIGH.
4. Use two forks to shred the tender chicken thighs directly in the slow cooker, then stir the shredded chicken through the curry sauce. Stir in the frozen peas and cook for a further 30 minutes with the lid OFF. Serve with the chopped spring onions (green onions).For a thicker curry sauce, continue cooking with the lid off until it reaches your preferred consistency.