SLOW COOKER SRI LANKAN CHICKEN CURRY

SERVES 6. PREP 20 MINS. COOK 4 HRS

INGREDIENTS

• 2 tsp macadamia oil

• 600g chicken thigh fillets, trimmed, quartered

• 1 white onion, cut into wedges

• 2 tsp finely grated fresh ginger

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp finely grated fresh turmeric

• 1 cinnamon stick

• 250ml (1 cup) liquid chicken stock

• 200ml reduced-fat coconut milk

• 2 tsp tamarind puree

• 1 tsp brown sugar

• 1 long fresh red chilli, halved lengthways

• 450g sweet potato, peeled, cut into 2cm pieces

• 300g cauliflower, cut into small florets

• 2 tsp gluten-free cornflour

• 150g green beans, steamed

• Fresh curry leaves, to serve

METHOD

1 Heat oil in a large, non-stick frying pan over medium-high heat. (Alternatively, use the Browning function on the slow cooker.) Add chicken and cook for 1-2 minutes each side or until golden. Transfer to a plate. Add the onion to pan and cook, stirring, for 3-4 minutes or until soft. Add ginger, cumin, coriander, turmeric and cinnamon. Cook, stirring, for 2 minutes or until aromatic. Return the chicken to pan and toss until well coated. Add stock, coconut milk, tamarind, sugar and chilli. Bring to the boil then transfer to the slow cooker. 2 Cover and cook on High for 2½ hours (or Low for 4 hours). Add sweet potato and cauliflower. Cover and cook on High for 1 hour (or 2 hours on Low) or until the vegetables are tender.

3 Combine cornflour and 2 tbsp water in a small bowl. Add cornflour mixture to slow cooker. Stir to combine. Cover and cook for 20 minutes or until sauce thickens slightly. Stir in beans and top with curry leaves.