Naan bread
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Slow cooker coconut chicken curry
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 - 6
Skip to ingredients
- 1 tbsp vegetable or sunflower oil(optional)
- 1 red onionfinely chopped or sliced
- 8 skinless and boneless chicken thighschopped into chunks
- 4 garlic clovescrushed or finely grated
- thumb-sized piece of gingerfinely grated
- 6 tbsp curry paste
- 400ml can coconut milk
- 400g can chopped tomatoes
- 500g sweet potatoor butternut squash, roughly chopped
- handful of fresh corianderroughly chopped, to serve
- 1 red chillisliced, to serve (optional)
Nutrition: Per serving (6)
- kcal384
- fat22g
- saturates11g
- carbs25g
- sugars10g
- fibre5g
- protein19g
- salt0.72g
Method
step 1
For a deeper flavour, if you have time, heat the oil in a frying pan over a medium heat and fry the onion for 6-8 mins until softened. Add the chicken and fry for a few minutes until seared all over (but not cooked through), then add the garlic and ginger and cook for 2 mins until fragrant. Stir in the curry paste and cook for 1 min.
step 2
Tip into your slow cooker along with the coconut milk, tomatoes and sweet potato or butternut squash. Alternatively, put everything but the oil, coriander and chilli in your slow cooker and stir to combine. Cook on high for 5 hrs or low for 8 hrs, until the chicken is tender and cooked through. Remove the lid for the final 1 hr to thicken the sauce. Serve over rice or with naan bread with a scattering of coriander and red chilli, if you like.
