6 boneless, skinless chicken thighs, about 500 g (1 lb) in total, cubed
1 onion, sliced
375 g (12 oz) sweet potatoes, cut into 2 cm (1 inch) cubes
2 garlic cloves, finely chopped
425 g (14 oz) jar balti curry sauce
roughly chopped coriander, to garnish (optional)


1.Preheat the slow cooker if necessary. Arrange the chicken, onion and sweet potatoes in the base of the slow cooker pot in an even layer. Sprinkle with the chopped garlic.
2.Bring saucepan or the microwave. Pour into the slow cooker pot in an even layer.
3. Cover with the lid and cook on high for 30 minutes. Reduce the heat and cook on low for5-6 hours, or set to auto for 6-7 hours, until the chicken is cooked through and the sauce piping hot.
4.Stir well, then sprinkle with roughly chopped coriander, if liked. Spoon into bowls and serve with warmed naan bread, if liked.
5.FOR HARISSA BAKED CHICKEN WITH SWEET POTATO, prepare the chicken and vegetables as above.
6.Replace the balti curry sauce with a 400 g (13 oz) can chopped tomatoes and 2 teaspoons harissa. Continue as above.

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