Slow cooker chicken passanda

Name: Slow cooker chicken passanda
Cuisine: British
Ingredients: 1 1/2 lb chicken (diced); 1 onion (chopped); 3 cloves garlic (minced); 2 tbsp oil; 3 tbsp mild curry paste; 2 tbsp tumeric (ground); to taste Salt and pepper; 2 tbsp almonds (ground); 2 tbsp dessicated coconut; Milk; To finish; 4 tbsp double cream; 3 hard boiled eggs (chopped)

kitanax @cook_3505880

Colchester, Essex

Lovely creamy coconut curry

kitanax @cook_3505880

Colchester, Essex

Lovely creamy coconut curry

Saved

Ingredients

1 1/2 lbchicken (diced)
1onion (chopped)
3 clovesgarlic (minced)
2 tbspoil
3 tbspmild curry paste
2 tbsptumeric (ground)
to tasteSalt and pepper
2 tbspalmonds (ground)
2 tbspdessicated coconut
Milk
To finish
4 tbspdouble cream
3hard boiled eggs (chopped)

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Steps

1

Add oil onion and garlic to a large saucepan and cook on high until onions have softened. Add chicken and cook for 3-4 minutes until meat is sealed.
2

Season well. Stir in curry paste, tumeric, almonds and coconut and stir well.
3

Transfer mixture into a slow cooker and add milk until everything is just covered and stir well. Cook on low for 4-5 hours stirring occasionally. Leave the lid off for the last 1/2 hour of cooking time to thicken.
4

To serve stir in double cream and chopped egg.