- 0:20 Prep
- 1:10 Cook
- 4 Servings
- Capable cooks
Pull out the slow cooker and give this hearty chicken curry a try. If you don’t have a slow cooker, don’t worry, there are also instructions in the notes for cooking in a casserole dish, on a stove top or in a pressure cooker.
Ingredients
- 390g (1 1/2 cups) Greek-style natural yoghurt
- 140g (1/2 cup) Patak's Korma Curry Paste
- 8 (about 2.2kg) large chicken thigh cutlets, excess fat trimmed
- 1 tablespoon vegetable oil
- 2 brown onions, halved, thinly sliced
- 2 large ripe tomatoes, coarsely chopped
- 100g baby spinach leaves
- 1/2 cup fresh coriander leaves
- Steamed white rice, to serve
- Pappadums, to serve
Method
- Step 1Combine the yoghurt and curry paste in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
- Step 2Heat the oil a stockpot or heatproof casserole dish over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until golden.
- Step 3Add the chicken and stir to combine. Reduce heat to low. Simmer, covered, turning chicken occasionally, for 30 minutes. (Don’t let the sauce boil, or the curry will curdle.) Stir in the tomato. Cook, uncovered, stirring occasionally, for 30 minutes or until chicken is tender and sauce thickens. Add the spinach. Cook, stirring, for 1-2 minutes or until just wilted.
- Step 4Place the chicken curry in a large serving bowl. Top with coriander leaves. Serve with steamed rice and pappadums.
- High protein
- Low carb
- Lower gi
Nutrition
3015 kj
Energy
37g
Fat Total
11g
Saturated Fat
5g
Fibre
72g
Protein
289mg
Cholesterol
1493.68mg
Sodium
19g
Carbs (sugar)
21g
Carbs (total)
Notes
Here’s how to adjust the recipe to your equipment.
In a slow cooker: Carry out steps 1 and 2, using a large frying pan in step 2. In step 3, place the chicken mixture, onion, tomato and spinach in the slow cooker. Cook, covered, on low for 6 hours or until the chicken is tender. Continue from step 4.
In a casserole dish: At the end of step 1, preheat oven to 160°C. Carry out step 2 in a flameproof casserole dish or large frying pan. In step 3, place the chicken mixture and onion in the casserole dish. Bake in oven, uncovered, for 1 hour or until the chicken is tender. Add the tomato and spinach, and stir vigorously until the spinach just wilts. Continue from step 4.
In a pressure cooker: Carry out steps 1 and 2, using a large frying pan in step 2. In step 3, place the chicken mixture and onion in pressure cooker. Seal and place over a high heat until steam begins to escape at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 15 minutes. Release the steam following manufacturer’s instructions. Add the tomato and spinach. Stir until spinach just wilts. Continue from step 4.
- Author: Michelle Southan
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
