Chicken Curry

🍲 Slow Cooker Recipe

Ingredients

1 kg boneless chicken thighs (could also use chicken breasts)
2 onions, chopped
2 cloves garlic, chopped
2 tablespoons curry powder
1 tablespoons fenugreek powder
2 teaspoons light brown sugar
300 ml chicken stock
1 tablespoons soy sauce
3 tablespoonss cornflour

Directions

Place the onions at the bottom of the slow cooker, and layer the garlic on top.
In a large bowl, toss the chicken pieces in the cornflower until coated, and layer them on top.
In a small jug, whisk together the chicken stock, soy sauce, brown sugar, fenugreek, and curry powder. Pour this into the slow cooker.
Cook on Low for 6-8 hours. (You could also cook this on High for 4-6 hours but then I’d recommend pre-frying the onions on the stovetop first so they’re not overpowering, and then following all the other slowcooker steps.)

My Notes

I used chickpea flour instead of cornflour because it’s what I had in the house. I also added in some other stuff I had leftover from another recipe at the same time as the onions and raw chicken:
500g carrots, chopped
1.5 bell peppers (red/yellow/orange), chopped
125g chestnut mushrooms, quartered
125g dried chickpeas, presoaked overnight and rinsed and drained
1 cup caramelised onions that I had in the freezer

My husband enjoyed this and said it was similar to something he’d had in a restaurant. I think it turned out just okay, and I’ll try a different recipe next time.