The recipe uses boneless thigh, but it would work with joints as well. I prefer to brown the meat, but its not totally necessary. For a less hassle version, you can use frozen chopped onions and fresh chicken joints, skin on or off, and pour the sauce and water over. It should be cooked slowly, so the slow cooker or oven on timer before work is even better.
- 1.2 kg chicken, thigh, breast or joints free range, skin on or off it's up to you
- 4 onions, sliced or a small bag of frozen chopped
- 400 ml boiling water
- 400 ml coconut milk
- 4 large garlic cloves you can buy pre crushed and frozen for convenience
- 1 tsp root ginger paste ground ginger also works
- 1 tbs tomato puree
- 1 tsp chilli paste chilli powder works, reduce either if spice isn't your thing
- 1 tbs olive oil
- 1/2 tsp salt
- pepper to taste
- 2 tbs curry powder your choice a s which strength.
- Pre heat the oven to 130 fan, 150 electric or Gas 2.
- In a large frying pan, brown the chicken in batches and put in a large casserole dish. Add a small amount of olive oil if not using chicken with skin. No need to cook through.
- Cook the the onions in the chicken fat left in the pan, or add a small amount of olive oil if there is no fat. Cook until translucent and beginning to brown, only about 5 minutes.
- You can prepare the sauce in advance for convenience. Put all the sauce ingredients except the coconut milk, into a small bowl and mix to a paste. Fry in the frying pan used to cook the chicken and onions, for about 2 minutes over a medium heat.
- Slowly stir in the coconut milk. Let it bubble for a few minutes and pour into the casserole. Or allow to cool and either store in the fridge until needed or freeze.
- Pour over the chicken/onions. Add the boiling water. Cover with a tight fitting lid, and put in the oven. Cook for 4 hours or so, until the chicken is melting and unctuous. Or follow your slow cooker timings.
- Serve with cauliflower rice or roasted cauliflower.
For convenience make the sauce in advance. Keep it in the freezer, defrost and pour over chicken pieces, as you would a jar of shop bought sauce. You can also cook faster, depending on cut of meat, but the flavour develops the longer you cook it.