Chicken Curry
Author: Julia McPhee
Nutrition Information
- Serves: 6
- Serving size: 1
- Calories: 444
- Fat: 35.9g
- Saturated fat: 24.1g
- Carbohydrates: 3.9g
- Protein: 26.5g
Recipe type: Main meals
Cuisine: Low Carb
Ingredients
- 1 whole Chicken (raw)
- 1 knob of fresh Ginger
- 4 Garlic cloves
- 2 Red chillis
- 2 Limes (whole)
- 2 Kaffir lime leaves
- 1 450g can Coconut cream
- 2 tbsp Fresh Herb Paste, Fresh Curry Paste, or your favourite commercial curry paste.
- 2 cups chopped or grated vege of your choice (carrot, zucchini, spinach, mushroom)
Instructions
- Place whole chicken in the slow cooker with ginger, garlic, chilli, limes, kaffir lime leaves. Set cooker on low and let cook for around 8 hours. When the flesh is cooked enough so that the flesh falls easily off the bones, remove the bones so that just the chicken flesh remains in your cooker. Add coconut cream, curry paste and vegetables and cook on low for about another 30-60 mins to let those flavours fuse fully into the dish.
