2tbspmasala powder (try Bart Roasted Raj blend) or garam masala
2tspeach of ground cumin, coriander and turmeric
1tspground black pepper
1tspsalt
0.5tspKashmiri chilli powder
For the curry:
1kgskinless boneless chicken thighs(see Notes)
750gnew potatoeshalved if large
2 tomatoesroughly chopped
1large onionthinly sliced (see Notes)
6clovesgarliccrushed
5cmpiece gingergrated
400gtin coconut milk
2tbspgood quality mango chutneyplus extra to serve
1tbsptamarind paste
1tbsptomato puree
250gbaby spinach leaves
salt and freshly ground black pepper
To serve (optional):
natural yogurt
450 to 600gbasmati ricecooked
poppadoms
naan bread
Instructions
Combine all the spice mix ingredients in a large bowl. Add the chicken and toss to coat. Put the seasoned chicken with the remaining curry ingredients (except the spinach) in the slow-cooker (see Tips for onion flavour boost). Add half a tin of water, stir well, then put on the lid and cook on high for 3 hours, or low for 5 hours until the potatoes and chicken are tender. NOTE: if the sauce is a little thin once cooked, remove the chicken and potatoes, then bubble it in a pan over a medium to high heat for 5 to 6 minutes until thickened. Return the chicken and potatoes to the sauce and continue with Step 2. Alternatively, combine the chicken and remaining curry ingredients (see Tips for onion flavour boost) in a casserole with a whole tin of water. Cover with damp baking paper and a lid, then cook in a 130C fan/gas 2 oven for 3 to 4 hours.
Shred the chicken into chunks using 2 forks, then stir in the spinach to wilt and season to taste. Serve with your choice of yogurt, rice, poppadoms and/or naan bread, along with some extra mango chutney on the side.
Notes
Chicken swap – use bone-in chicken thighs or drumsticks if you prefer – you’ll need about 1.8kg to account for the bones. If using skin-on chicken, brown it first, skin-side down, in a pan for 6 to 8 minutes.
Onion flavour boost – if you like, fry the onion in a little vegetable oil or ghee for 10 to 12 minutes on a medium heat, until softened and starting to brown before adding it to the slow-cooker.
Make ahead and freeze – cool the curry, then portion it into freezer safe containers. Freeze for 3 to 6 months. Defrost overnight in the fridge, then gently reheat until piping hot.
Oven cook - this slow-cooker chicken and potato curry recipe can also be cooked in a casserole in the oven – see the end of Step 1.