Try this easy Slow Cooker Chicken Curry, for a no hassle, go-to mid-week meal.
Slow Cooker Chicken Curry
Dash of Vegetable Oil
2 tbsp Medium Curry Powder
8 Chicken Thighs
1 large Onion, chopped
1 Yellow Pepper, chopped
1 tin Garden Peas
1 400g can Chopped Tomatoes
1 Veg Stock Cube
White Basmati Rice
A wedge of fresh Lime
Small bunch Fresh Coriander (optional)
Heat the oil in a shallow frying pan on a medium heat. Add the curry powder and stir for a few moments. Next, add the chicken, skin-side down, and cook until browned.
Add the onion, pepper, peas, tomatoes, water and stock cube to the slow cooker and stir well.
Add the curry-coated chicken thighs to the slow cooker and fully submerge.
Cook for 6 hours until tender.
Serve with basmati rice, naan bread, a wedge of fresh lime and a sprinkle of freshly chopped coriander (if using).