Put your slow cooker onto the high setting & add all the ingredients except the garnish & cornflour, mix well & cook for three hours, stirring halfway.

At the end of the cooking time add one heaped teaspoon of cornflour mixed with a little water & add to the curry … start with a little, stir in well then after a couple of minutes check for your desired consistency as your curry will not thicken straight away. If you would like it thicker, add more.  Serve on a bed of rice & garnish with fresh coriander & chillies if desired! 

Delicious with fries too or a hot & crispy jacket potato!

NOTES

You could of course leave out the peanut butter if you really wanted to … I have made this for a friend without it who has a peanut allergy & she loved it!

Really nice served with coconut rice & a few crushed salted peanuts too!

No need to add water to the stock pot beforehand, simply pop that in the slow cooker as it is with the rest of the ingredients! I sometimes like to add chopped spinach too!

I usually cut each thigh into quarters & this will cook in 3 hours. If your prefer to leave whole, the cooking time will be longer.  Always make sure your chicken is thoroughly cooked through & piping hot as all slow cookers vary. If you have a food thermometer, please make sure your food has reached a temperature of 75 degrees after stirring thoroughly

The cornflour & water can take up to a minute to work once added so always start with a very small amount, stir in & leave for a little while then check for your desired consistency.