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 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
- 400 ml coconut milk
- 300 ml double cream or coconut cream if you're dairy free
- 4 onions, sliced or a small bag of frozen chopped
- 4 large garlic cloves you can buy pre crushed and frozen for convenience
- 2 tbs curry powder your choice a s which strength.
- 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
- chopped fresh coriander
- 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. Add all the sauce ingredients to the cooked onions and bring to the boil. Pour over the chicken and slow cook for at least 4 hours. You can do it faster on a higher heat but it won't be as tender.
- Eat straight away served with green beans, or allow to cool and either store in the fridge until needed or freeze.
- 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.