Slow-Cooker Spicy Chicken Curry | Chicken Recipes | Umami

Ingredients

• 1 tbsp vegetable oil
• 1 large onion (peeled and chopped)
• 3 chicken breasts (boneless and skinless diced, approx 500g/17.5 oz)
• 3 cloves garlic (peeled and minced)
• 1 large piece of ginger (about the size of your thumb, peeled and finely chopped)
• 1 tsp salt
• ½ tsp ground black pepper
• 3 tsp hot chilli powder (use less or mild chilli if you don’t like your curry too hot)
• 1 tbsp ground coriander
• ½ tbsp cumin
• 1 tbsp curry powder
• 1 tsp paprika
• 1 tsp cinnamon
• 1 cup (240 ml) chicken stock ( (water plus a stock cube - or bouillon for gluten-free - is fine)
• 400 ml (14 oz) tinned chopped tomatoes
• 2 tbsp tomato puree (paste for US)
• 2 tsp sugar (this is to counteract the acidity in the tomatoes)
• 400 ml (14 oz) can full-fat coconut milk
• 2 tbsp cornflour (cornstarch) (mixed with 5 tbsp cold water to make a slurry - *optional*)
• boiled rice
• chopped coriander (cilantro) and finely chopped chillies