Slow cooker chicken curry recipe
 This Maylasian-style, coconutty, veg-packed slow cooker chicken curry is easy to prepare for the family. It's mild enoug for all the family. Equipment and preparation: For this recipe, you will need a 4.5 litre/8 pint slow-cooker. 2 onions, quartered20g/¾oz fresh root ginger, peeled, coarsely grated6 garlic cloves, peeled2 tbsp medium curry powder1 tsp dried chilli flakes1 tsp ground turmeric2 tbsp sunflower oil 2 onions, quartered 20g/¾oz fresh root ginger, peeled, coarsely grated 6 garlic cloves, peeled 2 tbsp medium curry powder 1 tsp dried chilli flakes 1 tsp ground turmeric 2 tbsp sunflower oil 8 chicken thighs, boned, skinned, halved1 cinnamon stick3 star anise500g/1lb 2oz large waxy potatoes, peeled, cut into 3cm/1¼in chunks3 carrots, peeled, sliced into 1.5cm/½in rounds2 tbsp cornflour400ml tin coconut milk150g/5oz green beans, trimmed and cut in halffreshly ground black pepper 8 chicken thighs, boned, skinned, halved 1 cinnamon stick 3 star anise 500g/1lb 2oz large waxy potatoes, peeled, cut into 3cm/1¼in chunks 3 carrots, peeled, sliced into 1.5cm/½in rounds 2 tbsp cornflour 400ml tin coconut milk 150g/5oz green beans, trimmed and cut in half freshly ground black pepper Method Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula.Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant. Season the chicken thighs on all sides with lots of pepper.Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown. Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots.In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine.Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans. Serve the curry just as it is, or with small portions of steamed rice. Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula. Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula. Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant. Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant. Season the chicken thighs on all sides with lots of pepper. Season the chicken thighs on all sides with lots of pepper. Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown. Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown. Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots. Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots. In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine. In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine. Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans. Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans. Serve the curry just as it is, or with small portions of steamed rice. Serve the curry just as it is, or with small portions of steamed rice. Recipe tips Tip 1: If preferred, substitute the green beans with a sliced pepper. Tip 2: It's important to use waxy potatoes because floury potatoes will fall apart during the long cooking time.