Super easy, minimal prep and really tasty! You can add more curry powder depending on your personal preference!
Jill Stewart (@jillbakes_)
County Antrim Foodie and Instagrammer
4 chicken fillets (cut in small chunks)
1 onion, diced
1 heaped tbsp plain flour
4 tsp korma paste or mild/medium curry powder
2 tbsp tomato purée
2 tsp ginger purée
1 chicken stock pot dissolved in 100ml boiling water
2 heaped tbsp ground almonds
400ml tin coconut milk
Salt and pepper
2 handfuls frozen peas
2 tbsp mango chutney
Put the chicken, onion, plain flour, salt and pepper into the slow cooker and mix well until coated.
Add the tomato purée, ginger purée, chicken stock, korma paste or curry powder, ground almonds and coconut milk.
Stir well, put the lid on and cook on high for 3 hours or low for 5-6 hours.
Add the peas for the last 20-30 mins of cooking.
When the chicken is cooked and the sauce is thickened, stir in the mango chutney and serve with rice.
MEET JILL STEWART…
Jill Stewart, from Portglenone, is a true Foodie who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.
Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with over 52,000 followers, a lot of people are enjoying Jill’s food journey.
The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.
Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.
CLICK HERE to head over to INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!