Slow cooker yellow chicken curry recipe

This veg-packed slow cooker chicken curry is low-cal, gluten-free and really good for you. All you have to do is fry the spices until aromatic then throw everything into the crockpot and let it cook low and slow.

15m prep
4h 25m cook
4 servings

18 Ingredients

* 2 French shallots, peeled, finely chopped

* 3cm-piece fresh ginger, peeled, finely grated

* 1 lemongrass stem, pale section only, finely chopped

* 2 fresh kaffir lime leaves, centre vein removed, finely chopped

* 1 1/2 tbs curry powder

* 1 tbsp fresh lime juice

* 1 tbsp macadamia oil

* 600g chicken thigh fillets, trimmed, cut into 2cm pieces

* 1 large brown onion, cut into wedges

* 310ml (1 1/4 cups) gluten-free Massel Organic Salt Reduced Chicken Liquid Stock

* 2 large carrots, thinly sliced

* 250g sweet potato, peeled, cut into 2cm pieces

* 125ml (1/2 cup) reduced-fat coconut milk

* 1 tsp gluten-free cornflour

* 200g green beans, halved crossways

* 1 zucchini, halved lengthways, thinly sliced

* Lime wedges, to serve

* Fresh coriander leaves, to serve (optional)

3 Method / Steps

Step 1

Place the shallot, ginger, lemongrass, kaffir lime leaf, curry powder, lime juice and 2 tsp oil in a small food processor. Process until a smooth paste.

Step 2

Heat the remaining oil in a large non-stick frying pan over medium heat. Add the curry paste and cook for 2 minutes or until aromatic. Add the chicken and onion. Cook, stirring, for 1-2 minutes or until coated. Pour in the stock and bring it to a boil. Transfer to a slow cooker. Cover and cook on Low for 4 hours, adding the carrot and sweet potato halfway through cooking, or until the chicken is very tender.

Step 3

Whisk together coconut milk and cornflour in a small bowl. Add coconut milk mixture, beans and zucchini to the slow cooker. Cover and cook for 15-20 minutes or until vegetables are tender. Serve with lime wedges and coriander, if using.

source – cooking365coza