Slow cooker coronation chicken curry recipe - the ultimate comfort food from just 5 minutes of effort. Nobody would know it's gluten-free and Coeliac-friendly too!
Prep Time 5 minutesminutes
Servings 2-3 people
Ingredients
1 tspgarlic-infused oil
500gboneless and skinless chicken thighschopped
1tbsp mild curry powder
0.5tspground cinnamon
0.5tspground turmeric
500mlgluten-free chicken stock
40gcreamed coconut block
1bay leaf
1.5tbspcornflourmixed with 3 tbsp water
2tbsp mango chutneyplus 1 tbsp extra to serve
2tbspsultanas
1large handfulspinachroughly chopped
1handfulfresh corianderto serve
Instructions
Add garlic oil, chicken thighs, curry powder, cinnamon and turmeric to the slow cooker. Mix them around so the chicken is well coated.
Pour in the stock, coconut block and bay leaf, then pop the lid on and set to high for 2 hours or low for 4 hours.
About 20 minutes before the end of cooking, remove the lid, pour in the cornflour mixture and give it a good stir, followed by the mango chutney, sultanas and chopped spinach. Leave the lid off for the remaining time to allow the sauce to thicken to your liking.
Sprinkle fresh coriander on top and a swirl more mango chutney if you fancy. Serve with basmati rice and a gluten-free naan, on a jacket potato or in a gluten-free wrap.