This Slow Cooker Chicken Curry is a fantastically easy recipe to cook

1.3kg boneless, skinless chicken thighs, trimmed well, cut into bite-size pieces
1 large onion, roughly chopped
2 cups cubed peeled sweet potato (1 very large potato)
4 cloves garlic, peeled and sliced
2 Tbsp minced peeled fresh ginger root
2 tsp hot curry powder (or use mild, whatever you prefer)
1 tsp coriander
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp mild red pepper flakes
1 tsp kosher salt
400g canned chopped tomatoes with their juices
1/4 cup golden raisins
1 4cm cinnamon stick
1/2 cup nonfat plain yogurt
2 tsp agave nectar, or more to taste
Fresh black pepper, to taste

How to
Place all ingredients except the yogurt, agave nectar and black pepper into a slow cooker. Stir everything together.

Cook on LOW for 6 hours. Discard the cinnamon stick, and stir in the yogurt. Cover and cook for 15 minutes. Adjust seasoning with agave nectar, salt and black pepper, as needed.

Serve hot, over cooked rice.

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.

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