Indian

Chilli Spice Chicken Curry (slow cooker or stove top) is for Dinner.

Chilli Spice Chicken Curry (slow cooker or stove top) takes 20 minutes to prepare.

Chilli Spice Chicken Curry (slow cooker or stove top) takes 60 minutes to cook.

Chilli Spice Chicken Curry (slow cooker or stove top) makes 4 servings.

The ingredients for Chilli Spice Chicken Curry (slow cooker or stove top) are:

Diced turkey or chicken breast 500 grams
*Pataks Extra Hot Curry Paste, 4 tbsp (or to taste)
Jalapeno Peppers, 1 pepper (seeded and finely sliced/chopped)
Green bell pepper (sliced)
Onions, raw, 1 large (sliced)
Carrots, raw, 1 large (diced or sliced small) (optional)
Garlic, 2 clove (Crushed or sliced)
*asda reduced fat coconut milk, 200 gram(s)
*Spices, Turmeric, 1 tsp
*Five Spice Powder, 1 tsp
Groundnut oil (or vegetable, rapeseed (canola), sunflower) 1 dessert spoon.
Chopped coriander (optional)

Here is how you make Chilli Spice Chicken Curry (slow cooker or stove top):

Slow cooker:Heat oil in a large panBrown chicken in pan for appx 5 mins and set aside.Add carrot, onions and garlic to the pan and cook until onions are translucent, but not dark brown.Add pepper and jalapeno to onions and cook for 2-3 minsStir in 1tsp turmeric and 1tsp 5-spice powder. Cook for 1 minAdd turkey/chicken back to pan and nix until everything is coated.Add Pataks hot paste and stir in well for 1-2 mins. *Place into slow cooker and cook for 5-6 hours on low or 3-4 hrs on high (depends on you brand of slow cooker so follow their instructions)*Approximately 15 mins before serving, add the coconut milk and stir in well. You can use a maximum of 200ml, but adjust this according to your curry. The gravy should be fairly loose, but thick and not too runny.Stove top:Do all steps as above, but at * above, place a lid firmly over your pan and cook for 1-2 hrs on a low heat. The curry should be lightly simmering.Then, just before serving, add the coconut milk until it is just warmed through.Sprinkle with the roughly chopped corriander (if using) just before serving.Serving Size:?4

The nutritional information for Chilli Spice Chicken Curry (slow cooker or stove top) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 178.1

• Total Fat: 11.6 g
• Cholesterol: 10.8 mg
• Sodium: 684.7 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 3.4 g
• Protein: 6.3 g

Chilli Spice Chicken Curry (slow cooker or stove top) is Indian cuisine.