Directions
- 1Cook chicken separately in a slow cooker with curry powder and tomato puree for 3-4 hours on high.
- 2Fry onions, then add chopped peppers and grated carrots.
- 3Add Katsu curry paste and curry powder to the vegetables.
- 4Stir in rice.
- 5Add coconut milk.
- 6Add chicken stock cubes and water.
- 7Cover and cook for 30-45 minutes.
- 8Stir in frozen peas.
- 9Dish up and garnish with spring onion and chilli.
Ingredients
- 1.1 kg chicken breast
- 400 g raw basmati rice
- 1 jar Katsu curry paste
- 1 pot medium curry powder
- 1 can light coconut milk
- 2 chicken stock cubes
- 800 ml water
- 1 taste garlic
- 1 tbsp tomato puree
- 3 bell peppers
- 2 large white onions
- 4 large grated carrots
- 400 g frozen peas
- 1 spring onion
- 1 chilli
Equipment
potslow cooker
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