Slow Cooker Chicken Curry With Potatoes

Slow Cooker Chicken Curry With Potatoes … 2nd time in a week I’ve been asked to make this easy chicken curry, by the kids! Even fussy husband likes it! Has only just gone in to cook.

Ingredients:
1 – 1 1/2 pounds (450/600grams) chicken thighs, cut into 1″ cubes
1 pound (450gram) red or another waxy potato, cut into 1″ cubes
One 15 ounce can diced tomatoes (standard tin of tomoatoes – I used Watties Indian style)
3/4 cup light cream or coconut milk
1 small onion, diced
1 Tablespoons minced fresh ginger
1-2 Tablespoons curry powder – to taste, I used 1.5 Tablespoon
1/2 teaspoon salt
juice of 1 lemon, optional
1 cup peas
4-6 cups hot cooked rice, for serving

Method:
1. Have a slow cooker ready to go. Place chicken and potatoes into the slow cooker.
2. Mix tomatoes, cream (or coconut milk), onion, ginger, curry powder, and salt in a medium bowl. Taste and add more curry powder if necessary. (Remember that it will taste a little salty, but it will be seasoning the potatoes and chicken, so it’s okay.)
3. Pour the sauce over the chicken and potatoes. Place lid on slow cooker and turn to low or high. Cook for 2 1/2 to 3 hours on high and 5-6 on low.

4. Before serving, add the lemon juice, if desired, and peas. (The peas will cook from the residual heat.)
5. Serve with hot cooked rice, and I also had naan bread as husband doesnt like rice (weirdo).