Ingredients for 4 servings:
- 1 1/2lb cut into large pieces chicken breast,
- 1 chopped onion,
- 1 chopped small carrot,
- 3 minced garlic cloves,
- 1 tbsp grated fresh ginger,
- 1 tbsp curry paste,
- 1 tsp garam masala,
- 1/2 tsp turmeric,
- 1/2 cup of passata,
- 1 diced small potato,
- 1/2 cup chicken broth,
- 1/2 cup of coconut milk,
- 1 tbsp cornstarch mixed with 2 tbsp of water,
- salt to taste,
- coriander to serve.
How to make
1. Mix chopped vegetables, ginger, and curry paste in a crockpot; add spices, passata, and broth.
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2. Add the carrot and potato, then add the chicken on top. Cook on low heat for 3 hours, then add coconut milk and cornstarch mixture for the last 30 minutes.
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Serve with coriander and some lime juice drops.
Notes. I like to use a chicken breast more, but you also can use thighs – it’s juicier because it has more fat, and in case you overcook the curry, chicken thighs will still be very nice. Usually I serve my curry with a portion of Basmati rice or flatbread.
