I love cooking, but to be honest, I am a pretty lazy cook.
I rarely like cooking recipes that take a long time or have lots of ingredients.
Don’t get me wrong, I love to cook an elaborate meal on occasions, but most of the time I’m just looking for something nourishing and delicious that I can whip up with as little effort as possible.
I also refuse to use jars of pre-made sauces or spice mixes as 99% of the time they contain some questionable substances and I think most people would be surprised at how easy it is to make tasty flavours without using pre-made products.
This is a chicken curry recipe for people like me who want to spend as little time as possible but make a meal that satisfies. It doesn’t contain a whole heap of fancy expensive ingredients that cost an arm and a leg and you should be able to find all the ingredients in one shop.
If you don’t own a slow cooker, then I really suggest you invest in one, not only are they quite cheap to buy, but they rarely get it wrong. Slow cookers produce some of the most tender meats and the shortest preparation times possible. I’d say this meal takes 15-20 minutes preparation time. How often is that possible with a substantial meal?
Perfect for these chilly winter months, but I still enjoy curries throughout the year.
- 1 onion – diced
- 3 cloves garlic – diced
- 1cm ginger – diced
- 8 cups of diced veggies (you can use whatever you have in the fridge, I used pumpkin, cabbage, zucchini, cauliflower, capsicum, and broccoli)
- 1 TBSP cumin powder
- 1 TBSP coriander powder
- 1 TBSP garam masala powder
- 1 tsp tumeric powder
- 400ml can coconut milk (look for one with no added nasties, should only contain coconut and water)
- 700gm chicken thighs
- Handful of fresh coriander
- 1 red chilli, sliced
- Put all the veggies into the slow cooker.
- In a jug, combine the herbs and coconut milk and pour it over the veggies. If you like your food spicy, then you can add one chopped red chilli now.
- Give it a stir.
- Layer the whole chicken thighs on top, no need to chop them.
- Season with salt and pepper.
- Cook on high for 4 hours.
- Serve and garnish with fresh coriander and chilli (optional).