- Preparation time: 20 mins
- Serves : 6-8
Ingredients
2kg chicken thigh fillets, excess fat removed, cut into strips2 tblsps olive oil
Salt and pepper, to taste
2 onions, chopped
2 cloves garlic, crushed
4cm piece fresh ginger, peeled, finely grated
1 tblsps mild curry powder
1 tblsp yellow mustard seeds
2 chicken stock cubes, crumbled
1/4 cup plain flour
2 x 400ml cans coconut milk
1 cup frozen peas
1/2 cup chopped fresh coriander
Steamed jasmine rice, to serve
Method
1 Place chicken in a bowl with half the oil. Season with salt and pepper. Toss to combine.
2 Heat a large non-stick frying pan over a high heat. Add chicken in four batches. Cook, turning occasionally, until browned all over. Place in the removable bowl of a 5-litre capacity slow cooker.
3 Heat remaining oil in a same frying pan. Add onions, garlic and ginger. Cook, stirring occasionally, over a low heat until onions are soft. Add powder and seeds. Stir for 30 seconds, or until fragrant. Add stock cubes. Remove from heat. Stir in blended flour and coconut milk. Pour over chicken. Cover with lid.
4 Cook on Low for 4 to 5 hours or High for 5 to 7 hours, or until chicken is tender. Add peas. Cook for 5 minutes. Stir in coriander.
5 Serve curry with rice. Garnish with coriander leaves.
2 Heat a large non-stick frying pan over a high heat. Add chicken in four batches. Cook, turning occasionally, until browned all over. Place in the removable bowl of a 5-litre capacity slow cooker.
3 Heat remaining oil in a same frying pan. Add onions, garlic and ginger. Cook, stirring occasionally, over a low heat until onions are soft. Add powder and seeds. Stir for 30 seconds, or until fragrant. Add stock cubes. Remove from heat. Stir in blended flour and coconut milk. Pour over chicken. Cover with lid.
4 Cook on Low for 4 to 5 hours or High for 5 to 7 hours, or until chicken is tender. Add peas. Cook for 5 minutes. Stir in coriander.
5 Serve curry with rice. Garnish with coriander leaves.
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