Ready Time: 6 hrs 55 mins
Preparation Time: 10 mins
Cooking Time: 6 hrs 45 mins
Serves: 4
Elle Veron
'This curry is the perfect pantry staple curry, as well as being sweet and mild in flavour making it suitable for kids tastebuds. My 2 year old niece couldn't get enough of it!
Elle Vernon trained as a chef before merging into a career in Food Media working across a number of magazines and television shows. She is currently the Food Editor of Better Homes and Gardens Magazine and has been part of the Better Homes and Gardens team since 2008 where she worked as the shows food researcher for Fast Ed and Karen Martini. She was a presenter on Channel 7’s New Idea Test Kitchen, appears on Channel 7’s The Morning Show and regularly hosts cooking demonstrations in Sydney to encourage and inspire healthy, fuss-free family friendly cooking at home.
For the adults, serve the curry up with some freshly chopped coriander leaves, finely sliced red chilli and a scattering of fried shallots for a bit of crunch.'
Ingredients
- 1.2kg skinless chicken thigh fillets, halved
- 2 Tbsp plain flour
- 2 Tbsp curry powder
- 3 Tbsp extra virgin olive oil
- 2 brown onions, diced
- 600g sweet potato, peeled, diced
- 3 sticks celery, sliced
- 4 cloves garlic, smashed
- ½ cup chicken stock
- 2 x 420ml condensed tomato soup
- 270ml coconut cream
- 50g baby spinach leaves
- steamed rice, to serve
- naan bread, to serve
Method
- Put chicken, flour and curry powder into a large zip-lock bag and massage until well coated.
- Put EasySear pan onto stovetop over a high heat and add 1 tablespoon of the oil. Cook ½ of the chicken for 5 minutes, turning occasionally, until browned. Transfer to a plate and set aside. Repeat with 1 tablespoon of the oil and remaining chicken.
- Put onion, sweet potato, celery, garlic and remaining oil into EasySear pan and cook for 5 minutes, stirring occasionally until light brown. Return chicken to EasySear pan and return dish to slow cooker base. Stir in stock and soup.
- Cover with lid and turn temperature control to low. Cook for 6 hours.
- Stir in coconut cream. Turn temperature dial to high and cook, covered with lid for a further 30 minutes. Stir in spinach.
- Serve with steamed rice and naan bread.