Slow Cooker Creamy Coconut Chicken Curry

Ingredients

• 1 kilogram chicken thigh fillets, halved
• 1 piece brown onion, sliced
• 3 clove garlic, crushed
• 1 tablespoon fresh ginger, grated
• 2 tablespoon mild curry powder
• 1 teaspoon ground turmeric
• 400 millilitre coconut milk
• 2 tablespoon tomato paste
• 125 millilitre chicken stock
• 1 cup frozen peas
• 60 gram baby spinach
• 1/2 bunch fresh coriander, chopped

Instructions

1. 1Place the chicken, onion, garlic, ginger, curry powder and turmeric in the slow cooker bowl.
2. 2Pour in the coconut milk, tomato paste and stock, then stir to coat the chicken.
3. 3Put the lid on and cook on LOW for 6 hours.
4. 4Stir in the peas and spinach, replace the lid and stand for 10 minutes until the spinach wilts.
5. 5Season with salt, then scatter over the coriander.
6. 6Serve with steamed rice. Freeze cooled leftovers for up to 3 months and reheat gently in a saucepan, stirring, until piping hot.