Chicken curry (in the Cook's Essentials slow cooker)
For the 1.5 litre cooker:
1 tbsp vegetable oil
4 chicken thigh fillets, cut in half
1 onion, finely chopped
2 cloves garlic, finely chopped
1tbsp curry powder (mild or hot)
1 tbsp grated fresh root ginger (or from a jar)
1 can chopped tomatoes
Salt and pepper
1 green pepper, de-seeded and cut in strips
1tbsp fresh coriander, chopped
How to make it...
Heat the oil in a frying pan and add the chicken thigh fillets and brown on all sides. Place in the slow cooker. Add the onion and garlic to the pan and cook over a medium heat for about 5 minutes until the onion has softened. Now add the curry powder and cook, stirring, for a further minute to release the aroma of the spices. Add the onion mixture to the slow cooker. Stir-in the ginger, tomatoes, pepper strips and some seasoning.
Cover with the lid, select ‘High’ and cook for 4 hours or 'Low' and cook for 6 hours. Serve scattered with the coriander with 'Easy rice' (see 'Slow Cooker recipes' page).