I personally do not know anyone that is not a fan of chicken curry, its something that I constantly make in a large batch (8 portion size) and put it into portioned foil containers in the freezer so I always have a stock of this rich, delicious packed full of chicken and veggies ready when I am short of time or wanting something warm on a windy, cold, rainy day. My children adore this with rice, my husband with a jacket potato, but I personally like to have this piping hot in a bowl just as it is.
Ingredients (makes 8 satisfying portions)
8 organic free range skinless chicken breasts diced
2 carrots sliced in circles
2 Onions (Red) (sliced) 1 beef tomato chopped
1/4 head cauliflower cut into florets
1/4 head broccoli cut into florets
3 tbsp curry powder1 tbsp dried coriander
2 curry leaves
a handful of fresh coriander (cilantro)
4 cloves garlic crushed
1/2 inch piece grated ginger
1 tsp chili powder
1 tsp black pepper
1 can coconut milk
1 pint chicken stock
water as required to top up the slow cooker so food is just under covered
Method
Place all of the ingredients into the slow cooker (with the exception of the corn flour) and mix well to combine.
Cook on low heat over night (or for 9 hours)
Once cooked mix 1 tbsp cornflour with 2 tbsp of water and mix well, add this to the curry and give a gentle mix to thicken.
Serve immediately or freeze into 8 portions
Enjoy
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