Description
A delightful Chicken and Potato Curry that wraps you in warmth and flavor, perfect for dinner gatherings.
Ingredients
Scale
- 1 kg Chicken thighs (Boneless options can be used.)
- 500 g Potato (Sweet potatoes can be swapped.)
- 1 medium Onion (Shallots or green onions can be alternatives.)
- 2 medium Carrots (Parsnips can be used for a different flavor.)
- 2 sticks Celery (Bell peppers can be a fresh substitute.)
- 3 tbsp Curry Paste (Adjust according to spice tolerance.)
- 1 tsp Salt (To taste)
- 1 tsp Pepper (To taste)
- 2 tbsp Flour (Cornstarch is a gluten-free option.)
- 500 ml Chicken stock (Vegetable stock can be used.)
- 400 g Tomato Passata (Canned tomatoes can also work.)
- 100 g Peas (Corn can be a replacement.)
- 2 tbsp Vegetable Oil (Olive or coconut oil can be used.)
- 50 g Roasted Cashews (Peanuts can be used if preferred.)
Instructions
- Smear the chicken pieces with curry paste and season with salt and pepper. Let them marinate for a few minutes.
- Heat oil in a frying pan over medium heat until shimmering.
- Add chopped onion, potato, carrot, and celery to the pan. Sauté until softened, about 5-7 minutes, then transfer this mixture to the slow cooker.
- Brown the marinated chicken on both sides until golden brown, about 4 minutes per side. Sprinkle with flour and toss to coat.
- Pour chicken stock and tomato passata into the pan, stirring to combine. Bring to a boil, then pour into the slow cooker over the vegetables.
- Cover the slow cooker and cook on medium for 6 hours.
- In the last 20 minutes of cooking, add the peas to the slow cooker.
- Serve hot, garnished with roasted cashews. Pair with rice and pappadums.
Notes
- Prep Time: 15 min
- Cook Time: 360 min
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 36 g
- Cholesterol: 100 mg
Keywords: Chicken Potato Curry