Slow cooked meals literally cook themselves … You can create a delish, healthy dinner with minimal effort + fuss. This recipe is no exception. Pop this on in the morning + by dinner time, you will be sitting down to a beautiful, rich + authentic curry.
You can pair this curry with pappadum, mango chutney, raita + all the other fab Indian accompaniments.
1 kg free range chicken thighs *cut into quarters
1 small white/brown onion finely diced
2 cloves garlic finely diced
2 drops doTERRA ginger oil
1 cup tomato passata
1/2 cup vegetable stock
1/4 cup natural unsweetened coconut yoghurt
1 heaped tsp indian curry powder
1 tbsp garam masala
1 heaped tsp ground cumin
1 tsp turmeric
1/2 tsp paprika
1/4 tsp cinnamon
chilli flakes *to taste
1/2 tsp sea salt
1/4 tsp ground black pepper
3 bay leaves
1/2 cup coconut cream, or natural coconut yoghurt
60g baby spinach leaves
steamed basmati *to serve
Add the onion, garlic, ginger oil, passata, stock, yoghurt + spices to the slow cooker. Stir well to combine. Season.
Add the chicken pieces + stir. Add the bay leaves.
Cook on the low setting for 6 hours.
Before serving, add the coconut cream + spinach leaves. Stir through.
Serve with piping hot steamed rice.