Equipment
- Slow cooker
Ingredients
- 1kg chicken thighs (cut into bite sized pieces)
- 2 small red onions (finely chopped)
- 6 garlic clives (crushed)
- 1 thumb sized piece of ginger (grated)
- 1 large red chilli (seeds in if you like some heat)
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- 500 grams passata
- 2 tbsp soy sauce
- 2-3 tbsp honey
- 2 tbsp apple cider vinegar (or vinegar of choice)
- 1 pinch salt and pepper
- 2 tbsp natural yogurt
Garnishing
- Fresh coriander
- Fresh red chilli
- Chopped almonds
Instructions
- This couldn't be more simple – add all your ingredients to the slow cooker.
- Cook on high for 4 hours or 6-8 hours on low – with 1 hour remaining, crack the lid slightly to thicken up the sauce.
- 10 minutes before serving, stir through the yogurt and season to taste.
- Enjoy 😉
Notes
I served my curry with brown rice, butternut squash, sweet potato, bok choy and topped with fresh red chilli, fresh coriander and chopped almonds.
The nutritional information below is just for 1 portion of the curry which serves 4 people.
Tip:
Stirring through the juice of 1 lemon will give this curry an extra zing.
Nutrition
Serving: 1 Serving | Calories: 427kcal | Carbohydrates: 29g | Protein: 53g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 238mg | Sodium: 784mg | Potassium: 1356mg | Fiber: 4g | Sugar: 19g | Vitamin A: 813IU | Vitamin C: 34mg | Calcium: 91mg | Iron: 5mg
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