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Hello Folks!
So I’ve been asked for more slow cooker, or Crockpot recipes :) As I haven’t done one for a while…I thought I’d show you how I make my Indian takeaway style chicken curry in the slow cooker (or Crockpot)

This one is made with Indian style spices, but if you prefer a Chinese style curry…just swap out the spices for things like Chinese 5 spice, ginger and yellow curry powder, and use brown onions instead of red.

-Cheryl x

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What I used (serves 4-5 adults)

Olive oil for frying - 1 tablespoon
1 Red onion - finely chopped
4 Cloves of garlic - minced or chopped
6 or 7 Baby potatoes - diced or sliced in half
600g /21 oz) Chicken thighs (skinless and boneless) - cut into 1 inch pieces
1 Teaspoon each of black pepper & salt
3 Whole cloves or 1/2 teaspoon ground cloves
1 Teaspoon cayenne pepper - more if you like an extra spicy curry!
1 Tablespoon coriander (cilantro) powder
1 Teaspoon coriander leaf
1 Teaspoon chilli powder or chilli flakes
½ Teaspoon turmeric powder
2 - 3 Bay leaves (remember to remove at the end of the cooking time)
1 Teaspoon garam masala powder
240g (1 cup) 8.4 oz Tomato puree (or tomato paste)
120ml (½ cup) 4.2 oz Water
1 Tablespoon butter - salted or unsalted, both are fine
A handful of chopped coriander to serve.
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