Chicken Curry

Chicken Curry

1 1/2 kg Chicken Breast, Cubed
1/2 cup flour
1/4 cup olive oil
2 large onion, diced
2 cloves garlic, crushed or 2 heaped teaspoons crushed garlic
1/4 cup curry paste, or to taste
1/4 cup tomato paste
4 medium potatoes, chopped
2 Large Carrots in chopped
1 1/2 cup chicken stock
Sea salt and freshly ground black pepper

1. Dust chicken in flour, shaking off excess. Heat oil in a large frypan and cook chicken in batches until brown. Remove and place in slow cooker.
2. Heat remaining oil, cook onion and garlic for 2-3 minutes or until softened. Add curry paste/powder and cook until fragrant. Transfer to slow cooker with remaining ingredients.
3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
4. Season to taste if desired and serve with cooked basmati rice.

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