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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Cut chicken in strips or chunks and fry off in a bit of oil before putting in a casserole dish or a slow cooker.
Add the onion and peppers to the frying pan and cook till soft on a medium-low heat.
Whilst the onion and peppers are frying, make up the curry sauce by putting the curry paste in a large bowl and adding 3 dessertspoons of the chicken stock to the paste. When blended, add the remaining stock and mix, then add the salt, sugar, curry powder, soy sauce, one of the garlic cloves and the coconut milk; whisk till smooth.
Add the other garlic clove to the onion and peppers and fry off for a minute, then add the curry mixture to the pan and bring to the boil.
Pour over the sauce mixture over the chicken. If using a slow cooker, cook on Low for 6 to 8 hours, otherwise put in a hot oven and reduce the temp to 160 C / Gas 3 for 60 to 80 minutes.
With 30 minutes left to cook, add some cornflour mixed as per packet instructions and stir well, to thicken the sauce.
We all love this curry, especially made with yellow curry paste but red and green are nice too. *Vixster, mine is usually creamy once its thickened with cornflour, but looks like the pic above at the start of the cooking process. - 01 May 2013