Ingredients
1 brown onion peeled3 cms ginger peeled
4 garlic cloves peeled
6 chicken thighs free-range
2 tbs peanut oil
400 g potatoes peeled cut into 3cm pieces
1/2 long red chilli finely diced
1 tbs ground cumin
2 tsp turmeric
2 tsp ground coriander
1 tsp paprika
1 tsp ground cinnamon
1/4 tsp ground cardamom
400 mls coconut cream
1 cup chicken stock (liquid)
2 fresh bay leaves
200 g baby spinach leaves
Procedure
STEP 1 Coarsely grate onion, ginger and garlic. Combine with chicken thighs, cover, and refrigerate for 1 hour to marinate.
STEP 2 Heat 1 tbsp of oil in a frypan over high heat. Remove chicken from marinade, reserving it, and cook in batches for 3-4 minutes on each side until nicely golden. Transfer to the bowl of a slow cooker as they’re done. Top with potatoes.
STEP 3 Add remaining 1 tbsp oil to the frypan with reserved marinade and cook for 1 minute. Add chilli and dry spices and cook, stirring for a further minute to release the aromas. Pour in coconut cream and chicken stock. Bring to the boil then pour this mixture over the chicken and potatoes in the slow cooker. Toss in the bay leaves, turn the heat to low and cook for 5-6 hours.
STEP 4 Five minutes prior to serving, stir through spinach leaves.
STEP 5 Serve with coriander on the top and steamed basmati rice on the side.
