Slow Cooker Coconut Chicken, Sweet Potato and Spinach Curry

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Medium saucepan for rice
• Grater
• Sharp knife and chopping board

• 700 g boneless, skinless chicken thighs, trimmed and cut into large pieces
• 1 tablespoon vegetable oil
• 1 large onion, finely sliced
• 3 cloves garlic, finely grated or crushed
• 25 g fresh ginger, peeled and finely grated
• 2 tablespoons mild curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 500 g sweet potatoes, peeled and cut into 3 cm chunks
• 1 red pepper, deseeded and cut into thick strips
• 400 ml tin full-fat coconut milk
• 150 ml reduced-salt chicken stock
• 1 tablespoon tomato purée
• 1 tablespoon smooth mango chutney
• 100 g baby spinach
• 1 tablespoon lime juice
• 1 small handful fresh coriander, roughly chopped
• 1 pinch salt, or to taste
• 1 pinch black pepper, or to taste
• 300 g basmati rice, to serve

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Heat the oil in a large frying pan over a medium-high heat. Add the chicken in batches and brown for 2–3 minutes on each side. Transfer it to the slow cooker; it does not need to be cooked through at this stage.