Slow cooker coconut chicken curry

• vegetable or sunflower oil1 tbsp tbsp

  (optional)

• red onion↗1

  finely chopped or sliced

• skinless and boneless chicken thighs↗8

  chopped into chunks

• garlic cloves↗4

  crushed or finely grated

• ginger↗thumb-sized piece of

  thumb-sized piece of, finely grated

• curry paste↗6 tbsp tbsp
• coconut milk↗400ml can ml

  400ml can

• chopped tomatoes400g can g

  400g can

• sweet potato↗500g g

  or butternut squash, roughly chopped

• fresh corianderhandful of

  handful of, roughly chopped, to serve

• red chilli↗1

  sliced, to serve (optional)

Step-by-step instructions

1. 1

   For a deeper flavour, if you have time, heat the oil in a frying pan over a medium heat and fry the onion for 6-8 mins until softened. Add the chicken and fry for a few minutes until seared all over (but not cooked through), then add the garlic and ginger and cook for 2 mins until fragrant. Stir in the curry paste and cook for 1 min.

2. 2

   Tip into your slow cooker along with the coconut milk, tomatoes and sweet potato or butternut squash. Alternatively, put everything but the oil, coriander and chilli in your slow cooker and stir to combine. Cook on high for 5 hrs or low for 8 hrs, until the chicken is tender and cooked through. Remove the lid for the final 1 hr to thicken the sauce. Serve over rice or with naan bread with a scattering of coriander and red chilli, if you like.