Origin

This recipe originates here for me but I changed it a fair bit to suit childish tastes and a parenting schedule. Household reviews likened it to more of a butter chicken than a curry though it has no dairy. It produces a full slow cooker of food.

Ingredients

• 2 large onions
• 4 medium yams
• 1 can of the thickest fattest coconut milk
• 250 ml chicken stock
• 700 ml to 900 ml tomato sauce, whatever is convenient
• 60 ml (4 tablespoons) curry powder
• 10 ml (2 teaspoons) salt
• 1 large can of chickpeas
• 1 kg chicken thighs
• 500 ml frozen peas
• 60 ml (4 tablespoons) lemon juice
• buncha cilantro (garnish)

Instructions

This one suits the slow cooker. I have prepared and frozen the onion and yams, then frozen it until I was ready to deploy the meal.

Step 1: cut the onions and yams into a pot

Start with the onions. Treat them like they are on their way to becoming caramelized. While its cooking cut the yams. When the yams are all cut, add them too. Cook it!

Step 2: mush it. store it if you want

Jam the immersion blender into the pot and run that outboard all up and down and everyplace. Once it is a purée it can be slopped into a ziplock for freezing and deployment later if that suits you. Then you can come back at step 3 whenever sensible. If you are going onward right now, set the mush aside breifly.

Step 3: load the runny stuff

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, and salt.

Step 4: load the less runny stuff

Plop the chickpeas and chicken into the slow cooker. Add the onion/yam mush to the slow cooker, stopping before it gets full. In my experience there needs to be 1 cm to 2 cm of space a the top to avoid spillage while cooking.

Step 5: cook that sauce

Turn the slow cooker on and ignore it for 8 hours.

Step 6: finishing touches

Add the frozen peas and lemon juice after it is done cooking. Serve over rice. Don’t forget about that cilantro.