Slow Cooked Chicken Curry

This creamy tender and tasty chicken curry with coconut milk is simple to make.

Ingredients serve 6

500 ml coconut milk

500 ml chicken stock

2 x 400 g cans dice tomato

4 tbls curry powder

1 tsp ground turmeric

1 tsp ground coriander

2 tsp salt

1 tsp cayenne pepper

1000 g diced chicken breasts

2 sliced brown onion (300g)

2 tsp minced ginger

2 x 400 g cans chickpeas with juice

2 peeled and diced sweet potatoes (600g)

250 g frozen green peas

Method

Place coconut milk, chicken stock, diced tomato, curry powder, turmeric, salt and cayenne pepper in a large slow cooker. Whisk the mixture evenly. Add chicken breasts, onion, ginger, chickpeas and sweet potatoes and blend the mixture until consistently mixed. Place the lid on top and cook on low for 7 hours then add the peas, cook for 1 hour more. Serve with steamed rice and freshly chopped coriander leaves.

Note: Try adding other ingredients such as garlic, chili and beans.