Slow Cooker Tamarind & Coconut Chicken Curry

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Turn on your slow cooker to high

Now let's get started!

Boil half a kettle

Peel and finely slice (don't chop!) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly

Trim, then chop your green beans in half

Add your chicken to the slow cooker with the sliced garlic, a drizzle of vegetable oil, a pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour

Give everything a good mix up

Add your tamarind & coconut curry paste, ground turmeric, creamed coconut and chicken stock mix

Add 150ml [200ml] [250ml] boiled water with a pinch of salt and pepper, stir it all together and cook on high for an initial 2 hours

After an initial 2 hours, add the chopped pepper and chopped green beans

Season with a generous pinch of salt and cook for a further 2 hours or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your tamarind & coconut chicken curry

Tip: Add a splash of water if the curry is looking a little dry

Once the curry has 15 min left, add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving