Firstly apologies for not the most wonderful of photographs, its a quick snap taken before demolishing this dish and I was very hungry. I love my slow cooker but up until recently I hadn't made a curry in it, its so nice to return home from work with supper ready and just needing some rice to accompany it.I used some of the last of the courgettes from the garden and also some other waifs and strays from the fridge too, along with some trusty chicken thighs and a tin of coconut milk.What you need
- A Slow cooker
- Chicken thighs - chopped into bitesize chinks
- Onion - finely chopped
- Curry powder
- Mango chutney / bengali pineapple chutney
- Courgettes - cut into quarter slices
- Red pepper - cur into little chunks
- Handful of frozen peas
- Tin of coconut milk
- Strong chicken stock
- Salt and pepper
- Preheat your slow cooker
- Fry off the onion,pepper, courgettes and chicken
- Place in slow cooker
- Add the curry powder, chutney, coconut milk and a little chicken stock
- Cook on slow for approx 6 -8 hours until the chicken is tender
- For the last 40 minutes of cooking add the frozen peas, turn slow cooker to high
- Serve with basmati recipe and poppadoms.