Pop a few ingredients in your slow cooker and come back later to a no-fuss chicken curry meal. Easy!
Ingredients
- 1 tablespoon olive oil
- 1kg chicken thigh fillets, trimmed, quartered
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, finely grated
- 1/4 cup korma curry paste
- 400g can diced tomatoes
- 1/4 cup Massel chicken style liquid stock
- 1/2 cup plain yoghurt
- 1/3 cup chopped roasted cashew nuts
- 400g can chickpeas, drained, rinsed
- 1/4 cup fresh coriander leaves
- Steamed Basmati rice, to serve
- Lime halves, to serve
Method
- Step 1Heat oil in a saucepan over medium-high heat. Cook chicken, in batches, stirring, for 5 minutes or until browned. Transfer to a bowl. Add onion, garlic and ginger. Cook, stirring, for 4 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute. Return chicken to pan with tomato and stock.
- Step 2Transfer mixture to the bowl of a 5 litre slow-cooker. Cover. Turn slow-cooker to low. Cook for 6 hours or until chicken is tender. Stir in yoghurt, nuts and chickpeas. Cook, covered, for 15 minutes or until heated through.
- Step 3Serve curry with coriander, rice and lime halves.
- High fibre
- High protein
- Low carb
- Lower gi
Nutrition
2538 kj
Energy
32g
Fat Total
7g
Saturated Fat
7g
Fibre
55g
Protein
203mg
Cholesterol
1078.15mg
Sodium
10g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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