Easy Slow Cooker Chicken Curry by Aldi

Ingredients

• 1 tbsp Vegetable Oil
• 2 tbsp Medium Curry Powder
• 8 Chicken Thighs
• 1 large Onion, chopped
• 1 Yellow Pepper, chopped
• 1 (15oz / 400g) can Garden Peas, drained
• 1 (14.5oz / 400g) can Chopped Tomatoes
• 200ml (approx. 3/4 cup) Water
• 1 Vegetable Stock Cube

Instructions

1. Heat the vegetable oil in a shallow frying pan over medium heat. Add the curry powder and stir for about 1 minute until fragrant.
2. Add the chicken thighs to the pan, skin-side down, and cook until browned on all sides, about 3-4 minutes per side.
3. While the chicken is browning, add the chopped onion, chopped yellow pepper, drained peas, chopped tomatoes, water, and vegetable stock cube to your slow cooker. Stir everything together well.
4. Nestle the curry-coated chicken thighs into the slow cooker, ensuring they are mostly submerged in the liquid.
5. Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
6. Serve the chicken curry hot with white basmati rice, naan bread, a wedge of fresh lime, and a sprinkle of fresh coriander, if desired.