Ingredients
- 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
To garnish:
- fresh cilantro
- a few tbsp. Greek yogurt
- cooked jasmine rice
- fried onions
Preparation
Step 1
Thoroughly pat dry the chicken legs or breasts with paper towels.
Step 2
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.
Step 3
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.
Step 4
Then add the tomato purée and briefly fry until it begins to brown slightly.
Step 5
Pour in the coconut milk, the passata and the chicken stock. Now add the chicken back in.
Step 6
Select the Slow Cook HI setting and set the timer for 3 hours.
Step 7
Serve with cooked jasmine rice, Greek yogurt, fresh cilantro and, if you like, fried onions.
Quick Tips
You can also stir in a few tablespoons of Greek yogurt before serving.
