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  • Mar 24th 2012
  • 0 comment


  • 1.5kg skinless chicken thigh fillets
    2-3 tsp korma curry paste
  • salt and pepper to taste
  • 1 tbs vegetable oil
  • 1 onion, chopped
  • 500g all purpose potatoes, cut into large cubes
  • 2 carrots, peeled and thinly sliced
  • 1 stick celery, sliced
  • 1 tbs plain flour or rice flour
  • 1 cup water with 1 chicken stock cube dissolved
  • 2 cups tomato passata
  • 1 cup frozen green peas (optional) added in at the last 15 minutes of the cooking


  1. Smear the chicken pieces lightly with the curry paste and season well with salt and pepper. Set aside.
  2. Heat a large frying pan over a medium heat. Add the oil and heat gently. Add the onion, potato, carrot and celery. Cook for a few minutes to soften, stirring occasionally. Remove from the pan and add to the slow cooker.
  3. Add the chicken pieces to the hot pan and brown well on both sides. Sprinkle over the flour and turn over each piece of chicken.
  4. Add the chicken stock/water and tomato passata, stir and bring to the boil.
  5. Pour the mixture into the slow cooker. Season well with salt and pepper. Cover with the lid. Cook for 6 hours on medium.
  6. Add peas (if using) for the final 20 minutes of cooking time.
  7. Serve topped with roasted cashews alongside rice and pappadums if desired.
  1. To programme:
  2. Select the 'power 'button to turn the slow cooker on.
  3. Select 'medium'. Push the '+' button to 6 (hours).
  4. Allow to cook. The timer will count down.
  5. At the end of the cooking time the slow cooker will automatically switch to the 'keep warm' setting (this function will hold for 4 hours).
  6. Note: the slow cooker can also be used manually, please refer to the manual for instructions.


For best results when cooking meat/chicken, always brown the ingredients in a frying pan first. This locks in the flavour and produces a true slow simmered look and flavour, be sure to remove all the sauce, juices and bits from the bottom of the frying pan to the slow cooker.