A rich curry in a creamy peanut sauce, this easy slow cooker recipe will be a favourite with all the family and it only takes 15 mins to prepare
- 8 skinless chicken thighs
- 1 large potato, cut into chunks
- 1 onion, chopped
- 1 clove garlic, crushed
- 100g crunchy peanut butter
- 1 tbsp plain flour
- 1 x 400g can chopped tomatoes
- 1½ tsp ground cumin
- ½ tsp mild chilli powder
- 1 tsp brown sugar
- 1 tsp turmeric
- 1tbsp soy sauce
- Chopped salted peanuts for garnish
Place the chicken in the slow cooker stoneware and arrange the potato around the edge.
In a bowl combine the onion, garlic, peanut butter and plain flour, gradually add the canned tomatoes, mix well to form a thick sauce, season well. Stir in the cumin, chilli, sugar, turmeric and soy sauce. Pour over the chicken.
Cook on Low for 5-6 hours, or alternatively 3 hours on High.
Sprinkle with chopped peanuts and serve with boiled rice.
When cleaning your slow cooker never put cold water straight into it as it may crack, leave it to cool or use warm water