Add a few ingredients to chicken in a Crock-Pot for an irresistible dinner

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Curry is a broad term used to describe hundreds of different and delicious dishes that have their roots in the Indian Subcontinent.  Most people recognise it for the mouthwatering combination of spices simmered with vegetables, meat or fish that can sometimes seem a little overwhelming to try at home, as the list of ingredients can put off even the keenest cook.
This recipe, by Massalamomma, is perfect for anyone who wants an authentic curry, without the fuss.  An added bonus is that all of those aromatic spices will make your kitchen will smell absolutely amazing.
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Ingredients:
1 tbsp olive or vegetable oil
2 tbsp Pataks curry paste (or other curry paste of your choice)
1 tomato, diced
1 onion, diced 
1 potato, diced (optional)
12 skinless chicken thighs (boneless if you prefer)
2 cups of water
2 bay leaves
Cilantro to serve
Instructions:
1.  Pour the oil into your slow cooker and add the curry paste, onion, tomato, potato if using and chicken, then stir everything together thoroughly.
2.  Next, pour in the water, add the bay leaves and combine with the other ingredients before cooking on low for 4 hours or on high for 6 hours.  
Serve this beautifully simple curry sprinkled with chopped cilantro, over basmati rice or alongside warm naan bread.  As with many highly spiced, slow cooked dishes, this will taste even better the next day, but with something this good, we can't guarantee there'll be any leftovers!    
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