Slow Cooker Spicy Chicken

From Kitchen Sanctuary

Ingredients

  • 1 tbsp vegetable oil

  • 1 large onion peeled and chopped

  • 3 chicken breasts boneless and skinless diced (approx 500g/17.5 oz)

  • 3 cloves garlic peeled and minced

  • 1 large piece of ginger about the size of your thumb, peeled and finely chopped

  • 1 tsp salt

  • ½ tsp ground black pepper

  • 3 tsp hot chilli powder use less or mild chilli if you don’t like your curry too hot

  • 1 tbsp ground coriander

  • ½ tbsp cumin

  • 1 tbsp curry powder

  • 1 tsp paprika

  • 1 tsp cinnamon

  • 240 ml (1 cup) chicken stock (water plus a stock cube - or bouillon for gluten free - is fine)

  • 400 g (14 oz) tinned chopped tomatoes

  • 2 tbsp tomato puree/paste

  • 2 tsp sugar this is to counteract the acidity in the tomatoes

  • 400 ml (14oz) can full-fat coconut milk

  • 2 tbsp cornflour (cornstarch) mixed with 5 tbsp cold water to make a slurry - *optional*

Instructions

  • Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.

  • Add the chicken and cook for 3-4 minutes until just sealed.

  • Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.

  • Stir to coat the chicken and cook for 1-2 minutes.

  • Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.

  • Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.

  • Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).

  • If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.

  • Sprinkle with coriander (cilantro) and serve with rice.