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Slow Cooker Jamaican curry
Serves: 2
Ingredients:
300g chicken breast fillets
3 tsp Jamaican curry spice blend
I tbsp. vegetable oil
1 Cube frozen ginger/tsp fresh grated
1 tsp frozen chopped garlic/2 fresh cloves
I chopped onion
1 chopped carrot
1 chopped sweet potato
I chopped red pepper
1/2 cup frozen petit pois
200ml lychee juice or water
1/2 chicken stock cube
Method:
Cook 4 hours on low. Marinade chicken in curry spice blend for 1 hour.
Set slow cooker to low
Fry chicken fillets until light crust formed, remove and set aside
Add chopped onion and sweet potato to pan, fry 2 minutes. Add ginger & garlic fry 1 more min.
Add lychee juice/water until bubbling. Scrape crusty bits off pan
Add chicken back into pan, warm through
Put chicken mixture into slow cooker for 3 hrs.
After 3 hours remove chicken & stir pot, sweet potato should disintegrate and thicken sauce, add carrot stir, return chicken to pot
15 minutes before serving add pepper and peas
Serve with boiled rice.
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