Slow Cooker Mild Coconut Chicken Curry with Cauliflower and Peas

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
• Wooden spoon
• Food thermometer, optional
• Saucepan or rice cooker

• 700 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 large brown onion, finely sliced
• 3 cloves garlic, finely grated or crushed
• 25 g fresh ginger, finely grated
• 2 tablespoons mild curry powder
• 1 teaspoon ground cumin
• 1 tablespoon plain flour
• 400 ml full-fat coconut milk
• 150 ml reduced-salt chicken stock
• 2 tablespoons tomato purée
• 1 tablespoon mango chutney
• 300 g cauliflower, cut into small florets
• 150 g frozen peas
• 1 tablespoon lime juice
• 2 tablespoons fresh coriander, chopped
• 1/2 teaspoon fine salt, or to taste
• 1/4 teaspoon black pepper
• 300 g basmati rice, to serve
• 450 ml water, for cooking the rice

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Heat the vegetable oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute.