Ingredients (serves 12)

• 1.2kg chicken thigh fillets, cubed
• 3 garlic cloves, minced
• 3 large brown/white onions, sliced
• 2 birds eye chilies, diced
• 400g can coconut milk
• 250g snow peas/mange tout sliced
• 350g capsicum/bell peppers sliced
• 1 tbsp cornflour
• 250ml of mango chutney, store bought or see recipe here
• 200g Curry Blocks/Bricks (I used 2 x 100g packs of this Golden Curry Sauce Mix, found at any Asian grocery store and some supermarkets, Curry paste or powder would work too, but I think the blocks add a great flavour).

Method:

1) Add onions, chilies, garlic, chicken and your preferred curry seasoning to the slow cooker along with 700ml of water and cook for 3 hours on high or 6 on low.

2) Add the mange tout, peppers, coconut milk and mango chutney to the cooker. Blend the cornflour with 1 tbsp water and add, cook for a further hour.

 

 

3) Stir & serve!  I got 4 portions out of this, then froze another 8, I’ve found this recipe freezes really well.