Filled with veggies and rich flavour, this chicken curry dish will warm up the whole family.
Serves44
Cook time4 hr 15 mins4 hour 15 minutes
Prep time15 mins15 minutes
Ingredients
800g Coles RSPCA Approved Australian Chicken Thigh Cutlets
1 tbs vegetable oil
1/2 cup (100g) dried chickpeas, rinsed, drained
2 carrots, peeled, thickly sliced
1 brown onion, coarsely chopped
1/3 cup (100g) mild Indian curry paste (such as korma)
1 cup (250ml) salt-reduced chicken stock
400g can diced tomatoes
2/3 cup (160ml) Coles Coconut Milk
175g green beans, trimmed
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Remove skin from chicken and discard. Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 3 mins each side or until browned. Transfer to a slow cooker with the chickpeas.
Step 2
Reduce heat to medium. Add carrot and onion to the pan. Cook, stirring, for 5 mins or until vegetables soften and are golden. Add curry paste. Cook, stirring, for 30 secs or until aromatic. Add the stock, tomato and coconut milk and stir to combine, gently scraping the base of the pan. Pour the onion mixture over the chicken and chickpeas in the slow cooker.
Step 3
Cover and cook for 3½ hours on high (or 5½ hours on low). Add the beans. Cover and cook for 30 mins on high or until the chicken is cooked through and beans are tender.
Serve with basmati rice, yoghurt, sliced cucumber and naan bread
