Many of my recipes come about by understanding a little of what marries with what well. I often put the white meat of chicken and the sweet butternut squash together when making a chicken and vegetable pie. So when I had both of these ingredients a tin of coconut milk and some fresh ginger that needed using I immediately thought of curry in the Slow cooker.
Ingredients £3.86
200g (approx) Sweet Potato (1 large)
4 Chicken legs
1 large Onion
1 Chilli
1 ½ tsp Chilli powder
1 tsp Garam Mesala
1 tsp Ground Cumin
1 tsp Ground Coriander
1 inch Fresh Ginger grated
½ tsp Salt
½ tsp Ground Black Pepper
1 kilo Butternut Squash
300ml Coconut milk
Method
1. Preheat the Slow cooker if the instructions say to do so. Finely dice the sweet potato and place in the bottom of the Crockpot.
2. In a frying pan brown the chicken – I find this is important for the flavours. Once brown put these on top of the sweet potato. Peel and cut the Butternut squash in half and deseed. Cut into 1 ½ inch (4 cm) chunks and add to the crock pot.
3. Finely slice the onion. In the chicken fat that has accumulated in the frying pan add the onion and soften until beginning to turn golden. Finely dice the chilli and put this in with the onion along with the rest of the spices and coat the onions thoroughly. Put the onion and spice mixture into the crock pot along with the salt and pepper.
4. Finally add the coconut milk to the crock pot and cook on low for 9 hours. Serve with plain boiled rice and naan bread.
