- 6 chicken legs or chicken breasts
- 250 grams red onion, finely chopped
- 2 garlic cloves, crushed
- 1 small red chilli pepper, finely chopped
- 4 cm ginger, peeled and grated
- ½ tsp. (smoked) paprika powder
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 tbsp. curry powder
- 400 ml coconut milk
- 210 grams tomato purée
- 200 ml tomato passata
- 100 ml water + 1 chicken stock cube
- salt and pepper
- fresh cilantro
- a few tbsp. Greek yogurt
- cooked jasmine rice
- fried onions
Thoroughly pat dry the chicken legs or breasts with paper towels.
Choose the Brown/Sauté setting on the slow cooker, add a spoonful of oil and fry the chicken until nicely browned on both sides. Season with salt and pepper. Remove the chicken from the pot and set aside for later.
Briefly fry the onion, garlic, chilli and ginger. Season with the paprika, cinnamon, cumin and curry powder. Fry until you begin to smell the spices.
Then add the tomato purée and briefly fry until it begins to brown slightly.
Pour in the coconut milk, the passata and the chicken stock. Now add the chicken back in.
Select the Slow Cook HI setting and set the timer for 3 hours.
Serve with cooked jasmine rice, Greek yogurt, fresh cilantro and, if you like, fried onions.
You can also stir in a few tablespoons of Greek yogurt before serving.