Ingredients
2 red onions, cut into thin wedges
500g butternut pumpkin, seeded, peeled, chopped into 2cm dice
1kg skinless chicken thigh fillets
2cm piece fresh ginger, cut into matchsticks
½ cup korma curry paste
400ml can coconut milk
OPTIONAL SERVING SUGGESTIONS
Steamed jasmine rice
Natural yoghurt
Mango chutney
Toasted flaked almonds
Pappadums
Coriander leaves
Method
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Put all ingredients into the bowl of a 5.7L slow cooker.
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Stir to roughly mix together.
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Place bowl in appliance.
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Cover with lid.
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Cook on low setting for 8 hours.
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Remove bowl from appliance, remove lid and season with salt and pepper to taste. Serve as is, or with optional serving suggestions, if using.
