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Serves
6
Prep
15
mins
Cooking
8
hrs
Find a recipe

Slow Cooker Chicken & Chick Pea Curry

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Directions
Step 1

Heat oil in a large saucepan over medium-high heat. Cook chicken, in batches, stirring for 5 minutes or until browned. Transfer to a bowl. Add onion, garlic, ginger and curry powder. Cook, stirring, for 4 minutes or until onion has softened. Add tomato paste. Cook, stirring, for 1 minute. Return chicken to pan with tomato, soaked chick peas and stock.

Step 2

Transfer mixture to the bowl of a 5L slow-cooker. Cover. Turn slow-cooker to low. Cook for 8 hours or until chicken and chick peas are tender. Stir in yoghurt and nuts. Cooked, covered, for 15 minutes or until heated through.

Step 3

Serve with coriander, rice and lime halves.

Ingredients
  • 1 tbs olive oil
  • 1 kg chicken thigh fillets, trmmed & quartered
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 2cm fresh ginger, finely grated
  • 3 tbs Clive Of India Hot Curry Powder
  • 1 tbs tomato paste
  • 400g can diced tomatoes
  • 1 cup chicken stock
  • 3/4 cups McKenzie's Chick Peas, soaked overnight
  • 1/2 cup plain yoghurt
  • 1/3 cup roasted cashew nuts, chopped
  • 1/4 cup fresh coriander leaves
  • 1/4 cup McKenzie's Fine Desiccated Coconut
  • To serve, rice

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Related Products


  • Clive Of India Hot Curry Powder 50g

  • McKenzie's Fine Desiccated Coconut 500g

  • McKenzie's Chick Peas 375 g

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