Slow Cooker Coconut Lime Chicken Curry

How to make  Slow Cooker Coconut Lime Chicken Curry

Prep Time:  10 minutes        |        Cook Time: 6 Hours      |        Serves: 4

Ingredients

• 500g Broad Oak Farms chicken breast fillets, cut into chunks  
• 1 onion, diced
• 1 red capsicum, sliced
• 1 cup The Fresh Salad Co baby spinach  
• 2 tsp Stonemill crushed garlic
• 1 tsp Stonemill crushed ginger
• 1 tbsp The Olive Tree extra virgin olive oil  
• 1 tbsp White Mill gluten free plain flour
• 1 can (400ml) Asia Specialties coconut milk  
• 2 tbsp Asia Specialties Thai red curry paste  
• 1 tbsp lime juice (fresh)
• ¼ tsp Stonemill salt Stonemill pepper, to taste
• 2 cups cooked Imperial Grain jasmine rice, to serve

Method

1. Heat the olive oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened.
2. Add the chicken pieces and lightly brown for 2 to 3 minutes. Transfer everything to the slow cooker.
3. Add capsicum, crushed garlic, crushed ginger, curry paste, salt and pepper to taste.
4. In a small bowl, whisk the gluten free plain flour into the coconut milk until smooth. Pour into the slow cooker.
5. Add the lime juice and stir gently to combine.
6. Cover and cook on low for 6 hours, or until the chicken is tender and the sauce is rich and aromatic. Add the baby spinach during the final 30 minutes of cooking so that it stays vibrant and maintains good texture.  
7. Serve warm over cooked jasmine rice.

Tip

1. Add extra lime juice at the end for a brighter, fresher finish.