Chicken Leg Slow Cooker Curry

The steps to make a slow cooker chicken curry are really simple.

Chicken leg slow cooker curry. Chicken Thighs diced boneless chicken thighs. Return the chicken to the slow cooker and stir to combine and coat the. You can easily use chicken tenders or breasts.

You can also use cornstarch or arrowroot powder if thats what you have on hand. Cover and set to cook for 4 hours on high or 5-6 hours on low heat. In a large skillet or non stick pan heat oil over medium heat until hot.

I always cook with chicken thighs and they are ideal for slow cooker recipes more on chicken thighs below. Make the curry paste. Set off on low for 4-6 hours or high for 3 hours.

Half an hour before the end add the sliced peppers and frozen peas. Place chicken thighs in the slow cooker and pour liquid mixture over the top. Add in 1-2 tbsp tapioca starch mixed with 1-2 tbsp water to make a slurry and then add to the yellow curry mix and cook on low in slow cooker for an additional 30 minutes to thicken sauce.

Its made with chicken thighs that are fall-apart tender by the time the dish is ready. Spices I know it isnt strictly cooking from scratch but Ive used a curry powder mix garam masala chilli flake this is the outside of the chillies without the seeds so adds lots of lovely rich chilli flavour without the. Put the fresh ginger onions garlic spices salt sugar or sweetener tomato paste and chicken stock in a mini food chopper and process until you have.

Heat the oil in a frying pan and gently fry the onion pepper garlic and ginger for 15 minutes or until golden and sticky. Mix the Chinese curry powder with the water chicken stock pot soy sauce garlic onion and ginger. Slow Cooker Chicken Curry Easiest Ever Recipe.