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Chicken Curry

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This truly authentic Indian chicken and potato dish uses the wonderful blend of spices such as ginger, coriander, turmeric, cinnamon and chilli.

Ingredients

 5 potatoes, cut into chunks

1 medium green pepper, chopped

1 1/2 cups tomato chopped

1 onion, chopped

1/2 teaspoon crushed red chilli

1 kg (2 pound) chicken breast fillets or thighs cut into pieces

1 tablespoon ground coriander

1 1/2 teaspoons paprika

2 teaspoons grated fresh ginger

3/4 teaspoons salt

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 cup chicken stock

2 tablespoons cold water

4 teaspoons cornflour

Method

In large slow cooker, place potatoes, sweet pepper and onion. Place chicken on top of vegetables.

In a bowl, combine tomatoes, coriander, paprika, ginger, salt, chilli, turmeric, cinnamon and cloves, stir in chicken stock. Pour over chicken pieces.

Cover and cook on low heat setting for 8-10 hour or on high setting for 4-5 hours.

If using low-heat setting, turn to high-heat setting. In a bowl, combine cornflour, and cold water, stir into mixture in cooker. Cover and cook for 15-20 minutes more on high-heat setting or until slightly thickened and bubble.

Cooking time: 8-10 hours

Serves 5