Slow Cooker Tomato, Coconut and Green Bean Chicken 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
• Wooden spoon
• Sharp knife
• Chopping board

• 1 tablespoon vegetable oil
• 700 g boneless, skinless chicken thighs, cut into large chunks
• 1 large onion, finely sliced
• 3 cloves garlic, finely chopped
• 30 g fresh ginger, peeled and finely grated
• 2 teaspoons mild curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon tomato purée
• 400 g tin chopped tomatoes
• 400 ml tin coconut milk
• 150 ml chicken stock, made with 1 stock cube
• 1 teaspoon light brown sugar
• 250 g green beans, trimmed and halved
• 1 tablespoon lime juice
• 1 small handful fresh coriander, roughly chopped
• 1 pinch salt
• 1 pinch black pepper
• 600 g cooked basmati rice, to serve

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6. 6

Heat the vegetable oil in a large frying pan over a medium-high heat. Season the chicken with a little salt and pepper, then brown it in batches for 2–3 minutes on each side. It does not need to be cooked through. Transfer the chicken to the slow cooker.