Slow Cooker Peanut Chicken & Sweet Potato Curry (HC)
Ingredients
- 1 onion, diced
- 1 red pepper, diced
- 640g sweet potato, peeled and cut into 2cm chunks
- 400–520g chicken breast, diced
- 1 heaped tsp garlic powder
- 2 tbsp curry powder
- 1 tsp ground ginger
- 2 heaped tbsp peanut butter
- 2 tbsp low-sodium soy sauce
- 1 low-sodium chicken stock cube, finely crumbled
- 1 × 400ml tin full-fat coconut milk
- 240g frozen peas
- Juice of ½–1 lime, to taste
- 4 tbsp fresh coriander, chopped (optional)
Instructions:
Add the onion, red pepper, sweet potato and chicken to the slow cooker.
Sprinkle over the garlic powder, curry powder and ground ginger. Add the peanut butter, soy sauce, crumbled stock cube and coconut milk. Stir well to combine.
Cover and cook on high for approximately 3–4 hours or low for 6–7 hours, until the sweet potato is tender and the chicken is cooked through. Cooking times vary between slow cookers.
Stir in the frozen peas for the final 20–30 minutes.
Stir well before serving. If the sauce is too thick, add a splash of hot water to reach your preferred consistency.
Stir in the juice of ½ lime, taste and add more if needed. Sprinkle over the fresh coriander, if using, and serve.
Note - Allow any leftovers to cool, then transfer to an airtight container and refrigerate within 2 hours. Store in the fridge for up to 48 hours or freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly until piping hot throughout. Reheat only once.