Slow Cooker Chicken Curry

The slow cooker is brilliant for curry. I like to experiment with various combinations of flavours and spices to create something different each time. This recipe is actually a bit hot for my taste (J had no such problem) but the beauty of a curry is that it can be made to suit the individual palate. I'll probably tone down the cayenne pepper next time but this is how I made it today:

500g chicken thigh fillets
390 chopped tomatoes
150ml stock made with 2 tsp bouillon and 2 tsp cornflour
1 onion
2 cloves garlic
1 tbsp approx chopped ginger
Spinach
Coriander
1 tbsp medium curry powder
1 tsp cayenne pepper
1 tsp cumin
50g low fat creme fraiche

Soften the onion, garlic and ginger, then add chicken and spices and fry for a few minutes.

Add tomatoes and stock and bring to a rapid boil for a few more minutes before transferring to the slow cooker

Cook on high for half an hour, then turn down to low for around 6 hours

I served it with rice - while the rice was cooking I stirred in about 100g of young spinach (I used what I had leftover from a previous dinner) and the creme fraiche.

We really liked it despite it being too hot for my taste. Excited to try it again with an amount of spice that won't make me dizzy next time :)