Serves
6
Prep
15
mins
Cooking
8
hrs
Slow Cooker Chicken & Chick Pea Curry
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 Australian Chick Peas
- 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
