Easy Slow Cooker Chicken Curry

4 standard portions

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Ingredients

• 500 g Chicken thighs (either cut into chunks or left whole (see notes))
• 3 Garlic cloves (crushed)
• 15 g Fresh ginger (grated)
• 1 Onion (small; diced)
• 4 tablespoons Curry powder (mild)
• ½ teaspoon Cayenne pepper (optional - omit for a mild curry)
• 400 g Chopped tomatoes (canned)
• 250 ml Light coconut milk
• 4 tablespoons Mango chutney
• 60 g Spinach
• 15 g Fresh coriander (cilantro) (chopped)

Method

1. Add the chicken, onion & garlic: Put 1 Onion (diced), 500 g of Chicken thighs, 3 Garlic cloves (crushed) and 15 g of Fresh ginger (grated) into the slow cooker.
2. Add the spice: Add 4 tablespoons of Curry powder and ½ teaspoon of Cayenne pepper, if using. For a mild chicken curry, use mild curry powder and leave out the cayenne.
3. Add the liquids: Pour in 400 g of Chopped tomatoes and 250 ml of Light coconut milk, then add 4 tablespoons of Mango chutney.
4. Cook: Stir everything together, making sure the chicken is coated in the sauce. Put the lid on and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and thoroughly cooked.
5. Add the spinach: About 15 minutes before serving, stir in 60 g of Spinach and 15 g of Fresh coriander (cilantro) (chopped). Replace the lid and allow the spinach to wilt.
6. Check the curry: Taste the curry and adjust the seasoning if needed. If you prefer shredded chicken, pull the cooked chicken apart with two forks and stir it into the sauce.
7. Serve: Serve with rice, naan bread or your favourite curry sides.