Slow Cooker Curry Chicken & Rice

• servings: Serves: 6

Ingredients

600g chicken thighs, chopped

1 large brown onion, finely diced

3 garlic cloves, finely chopped

1 tablespoon ginger

2-3 tablespoons curry paste (your choice: korma, tikka masala, or rogan josh)

1/3 cup fresh coriander, roughly chopped

1 cup chicken stock

1/2 cup sultanas or raisins

1 ¼ cups uncooked jasmine rice or basmati, rinsed well

600ml-700ml chicken stock

To serve:

Fresh coriander

Greek yoghurt

Notes:

Family-friendly: This is a mild, creamy curry perfect for kids. To spice it up, add fresh chilli or a pinch of cayenne when serving.

Freezer-friendly: The chicken curry base (before adding rice and stock) can be cooled and frozen. Defrost, reheat in the slow cooker or on the stovetop, and stir through freshly cooked rice.

Dump bag-friendly: Combine all base ingredients (except rice, raisins, and extra stock) in a freezer-safe zip-lock bag. Freeze flat. Defrost overnight before cooking, then follow steps as directed.

Oven-friendly: Sauté onion, garlic, and ginger in a little oil. Add chicken, curry paste, coriander, and stock to an ovenproof dish. Cover and bake at 170°C for 1.5 hours. Stir in rice, raisins, and extra stock, and bake for another 30–40 minutes until the rice is cooked through.