Sri Lankan Chicken Curry

Serves: 12

Time to make: 30min prep, 4hr cook

Ingredients

4tsp macadamia oil (or cooking oil)

1.2kg chicken thigh, diced

2 onion

4tsp ginger paste or powder

4tsp cumin

4tsp coriander

2tsp turmeric

2 cinammon sticks

2 cup chicken stock (make double strength)

400ml coconut milk

4tsp tamarind paste

2tsp brown sugar

2 red chillis

900g sweet potato

600g cauliflower (I used a 500g frozen bag, maybe half a fresh cauli?)

4tsp cornflour (optional)

250g snow peas

Dice chicken, dice onion, dice chilli, dice sweet potato, dice snow peas. Prep chicken stock.
Brown chicken in large wok/frying pan. Add onion and brown.
Add ginger, cumin, coriander, turmeric, cinnamon. Cook for 2 min or till aromatic.
Add chicken stock, coconut milk, taarind, sugar and chilli. Bring to boil then transfer to slow cooker.
Add sweet potato, cauliflower to slow cooker and cook on high for 3.5hr.
Add cornflour, add snow peas. Cook for 30min.

Original: https://www.taste.com.au/recipes/slow-cooker-sri-lankan-chicken-curry-recipe/u8pnu1k9?r=healthy&h=Healthy

Tags: Slow Cooker