Slow Cooker Curry

Judy asked for my Curry recipe so I thought I'd share it here. The Corriander Pepper sauce was exceptionally good with it. I served it with brown rice, but noodles would be great too. Sorry, there is no picture. It didn't last long enough!

Cocoanut Curry Chicken

12 skinless chicken thighs

2 onions chopped

4 cloves garlic minced

1 cup chicken stock

1 can cocoanut milk

2 tbsp curry paste (I used Red Thai, one pouch)

4 carrots sliced

1 can chickpeas (I didn't use this, some people here don't like them)

2 cups frozen peas (I didn't have these either but it would have been nicer)

1 cup cashew or peanuts

Fry chicken and put in slow cooker.

Fry onions and garlic and add.

Add everything else except the peas and nuts

Cook on low 5 hours. Mine was in longer because we went for a walk. Add peas. Thicken with flour if you like it thicker. I didn't. Cook on high for15 min more if you add the peas and thickener. Add nuts just before serving or serve nuts and fresh cilantro separately. Cilantro is a love or hate it kind of herb so some people would thank you for that.

I also made this condiment which was a big hit and even better a couple of days later.

Pepper and Corriander (Cilantro) Paste

1 tbsp chopped garlic

2 tsp salt

2 tbsp whole peppercorns

2 cups cilantro including stems and roots if available

2 tbsp lemon juice

Crush garlic with salt to a paste. roast peppercorns in dry pan and then crush in mortar and pestle. (Or just grind from your pepper grinder into mixture). Put everything into blender and puree. I used whole peppercorns and the food processor but it didn't grind up most of the peppercorns. Biting into a whole peppercorn! Yikes! Adjust the pepper according to how hot you like it. It was even better a couple of days later when the flavours had blended more.