Crockpot Chicken Vindaloo - 5 Points

Ingredients

1 medium onion
300 grams potato, peeled and medium cubed
400 grams chicken breasts, skinned, medium cubed
1/2 teaspoon salt
350 mls chicken stock
1-3 teaspoons Thai red curry (to taste)
1 1/2 teaspoons curry powder
450 grams frozen vegetables like cauliflower, brocolli, carrots
1/2 cups reduced fat coconut milk

Method

In single layers, place onion, potatoes and chicken in a 5-6 litre slow cooker. Sprinkle with salt.

Combine the broth, curry paste, and curry powder in a medium bowl; pour over the chicken and vegetables. Cover and cook until the chicken and potatoes are fork tender, 4-5 hours on high or 8-10 hours on low.

About 35 minutes before cooking is done, stir the broccoli, cauliflower, carrots, and coconut milk into the slow cooker. Cover and cook on high until vegetables are crisp tender, about 30 minutes.