30 Days of Slow Cooker Recipes

• servings: Serves: 4-6

Ingredients

800 grams chicken thighs, diced into large pieces

1 brown onion, finely chopped

1 garlic clove, minced

1 tablespoon freshly grated ginger

1 tablespoon mild curry powder

2 to 3 tablespoons korma curry paste (depending on your spice preference)

1 cup coconut milk

1 cup chicken stock

To add after 3 hours of cooking:

2 cups pumpkin, peeled and diced into small cubes

1 large zucchini, roughly chopped

To add at the end (when heat is off):

2 cups baby spinach

Sea salt and freshly ground black pepper, to taste

Notes:

Freezer-friendly: This curry freezes beautifully. Let it cool completely before transferring to airtight containers. Defrost and reheat gently on the stovetop or in the microwave.

Dump bag-friendly: Add all ingredients except pumpkin, zucchini, spinach, and seasoning into a large zip-lock bag. Label and freeze flat. Defrost overnight before cooking. Add vegetables as directed during cooking, and spinach at the end.

Oven-friendly: Preheat the oven to 160 degrees Celsius. Place the chicken, aromatics, curry paste, and liquids in a large ovenproof dish. Cover and cook for 1.5 hours. Stir in the pumpkin and zucchini and cook uncovered for another 30 to 40 minutes. Stir in spinach at the end.