Curried chicken
2
Points®
Total time: 5 hr 24 min • Prep: 25 min • Cook: 1 hr 44 min • Serves: 4 • Difficulty: Easy
There’s nothing better than curried chicken as a winter meal. Enjoy on those cold nights when the spice and heat of the meal is just perfect.
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
640 g, (buy 800g), fat trimmed
Red onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Curry powder
1 tbs
Cinnamon quill
1 whole
Dried bay leaf
1 whole
Cardamom
3 whole, pods, bruised
Tomato paste
2 tbs
Chicken stock
2 cup(s), (500ml)
Carrot(s)
2 medium, thickly sliced
Fresh coriander
¼ cup(s), chopped
Instructions
1
Heat oil in a large saucepan over medium heat. Cook chicken, turning, in batches, for 3 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Reheat same pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add curry powder, cinnamon, bay leaf, cardamom and paste. Cook, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Transfer mixture to slow cooker.
3
Add carrots and cook, covered, on high for 1 hour 30 minutes (or low for 3 hours) or until chicken is cooked through. Sprinkle with coriander to serve.
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