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Slow-cooker chicken, chickpea and vegetable curry

Set and forget. After a busy day sit down to a steaming hot meal with this slow cooker recipe.

395 mins
11 ingredients
$2.15 / person
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Slow-cooker chicken, chickpea and vegetable curry

Ingredients

Serves = 6

  • 1 tbsn extra virgin olive oil
  • 1kg chicken thigh or breast, trim off fat and cut into quarters
  • 1 brown onion, remove ends and papery skin then finely chopped
  • 1/4 cup korma curry paste
  • 2 tsp tomato paste (salt reduced)
  • 400g can diced tomatoes
  • 1/2 cup chicken stock (salt reduced)
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/2 cup plain yoghurt
  • 400g can chickpeas, drain off liquid

It’s this easy

  • Heat the oil in a frypan over a medium-high heat. Add the chicken in small batches and cook until brown on all sides
  • Add the onion and cook for about 4 minutes until it becomes soft and translucent
  • Add the curry paste and cook for 1 minute then add the tomatoes, tomato paste and stock
  • Transfer it into a 5 litre slow cooker. Set it to low and cook, covered for 6 hours. If you don't have a slow cooker, you could place all ingredients in an oven proof dish, cover and cook in a 110°c oven.
  • Add the yoghurt, chickpeas, peas and beans and cook for 15 minutes until heated through

Tweaks

  • Serve with rice and fresh herbs e.g. coriander

Notes

Nutrition information (per serve):

  • Energy (1791kJ)
  • Protein (41.1g)
  • Total fat (18.0g)
  • Saturated fat (5.2g)
  • Carbohydrate (19.5g); Starch (11.7g), Sugars (7.7g), Added sugars (0.6g), Free sugars (0.6g)
  • Dietary fibre (9.8g)
  • Sodium (622mg)
  • Calcium (128mg)
  • Iron (4.5mg)

Allergies

Contains: Dairy, FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

Foods are grouped together because they provide similar amounts of key nutrients and eating a variety of foods from the list above helps to promote good health and reduce the risk of disease.

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