South African Chicken Curry

I cooked this in the Slow Cooker for approx 6 hours on low and it came out delicious! If you love cinnamon spiced curries then this is a go too! There are a lot of ingredients (mostly immune boosting spices) but if you stock your pantry up, you can create dishes like this all the time. I served this on quinoa with currants and added a dollop of coconut cream on top (this is optional).

South African Chicken Curry

Servings

4

servings
Prep time

30

minutes

Ingredients

  • 3 Tbsp coconut oil or good-quality animal fat

  • 10-12 chicken drumsticks

  • 2 onions, sliced

  • 5 garlic cloves, chopped

  • 2 Tbsp finely grated ginger

  • 2 cinnamon sticks

  • 4 whole cloves

  • 2 bay leaves

  • 10 fresh curry leaves

  • 1 ½ tsp ground fennel

  • 1 ½ tsp ground coriander

  • 1 ½ tsp ground turmeric

  • 1 tsp smoked paprika

  • 2 tsp mild curry powder

  • 2 tsp sea salt

  • 1 large zucchini, sliced

  • 1/2 head of cauliflower, chopped up

  • 3 carrots, chopped

  • 200ml Chicken Bone Broth or water

  • 1 can of tinned tomatoes

  • 1 small can of coconut cream

Directions

  • Lightly fry the onions, garlic and ginger in 1 Tbsp olive oil over a medium heat.
  • Add the chicken drumsticks and fry until slightly brown.
  • Add all ingredients (except the coconut cream) into the Slow Cooker along with the chicken, onions, garlic and ginger.
  • Cook on low for approximately 6 hours and then add coconut cream (if desired).
  • Serve with quinoa mixed with currants and season to taste. Perfect Winter Warmer!

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