Slow-cooker chicken curry

Ingredients

• Dash of vegetable oil
• 2 tablespoons medium spice curry powder
• 8 chicken thighs
• 1 large onion, chopped 
• 1 yellow pepper, chopped
• 1 tin garden peas
• 1x400g tin chopped tomatoes
• 200ml vegetable stock or water with a vegetable stock cube mixed in 

To serve:

• Basmati rice, cooked
• Naan bread
• Fresh lime wedges
• Small bunch of fresh coriander, chopped, optional 

Directions

1. Heat the oil in a shallow frying pan on a medium heat.
2. Add the curry powder and stir for a few moments, then add the chicken, skin-side down, and cook until browned.
3. Add the onion, pepper, peas, tomatoes, water and stock cube to the slow cooker and stir well.
4. Add the curry-coated chicken thighs to the slow cooker and fully submerge.
5. Cook for 6 hours until tender.
6. Serve with basmati rice, naan bread, a wedge of fresh lime and a sprinkle of freshly chopped coriander (if using).

Recipe courtesy of Aldi.

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