Slow Cooker Chicken Curry (Dump and Go)
Servings 2 people
Ingredients
- 1 can coconut milk
- 1 tablespoon curry powder
- 3 tablespoons tomato paste
- 1/4 teaspoon salt
- 4 chicken thigh fillets
- 1 bag baby spinach
Instructions
- Place coconut milk, curry powder and tomato paste in the base of the slow cooker. Add chicken and sprinkle over the salt.
- Cover and cook on low for 8-10 hours or high for 4-5 hours.
- Serve hot chicken and sauce on big bed of baby spinach so the sauce wilts and 'cooks' some of the spinach.