1.5 kg chicken thigh fillets, trimmed
6 medium Desiree potatoes (1 kg) peeled and quartered
1 large onion, halved and sliced
2 x 375 g balti curry sauce
410 g canned crushed tomatoes
1 tbsp fresh ginger, finely grated
165 ml canned light coconut milk
100 g fresh baby spinach leaves
steamed basmati rice, to serve
fresh coriander, chopped to garnish
- Place chicken, potatoes, onion, sauce, tomatoes and ginger in a removable bowl of a 5 to 6-litre capacity slow cooker. Stir to combine. Cover with lid.
- Cook on low for 5 hours. Stir in coconut milk. Cook, covered, for a further 30 minutes, or until chicken is cooked and potatoes are tender. Stir in spinach until wilted.
- Serve with rice. Garnish with coriander.