1 tablespoon olive oil
1 cup onions, diced
450g boneless skinless chicken thighs
2 tablespoons curry paste
2 teaspoons garam masala
1 tablespoon ginger paste
3 cloves garlic
2 cups tomato puree
2 cups chicken broth
3 cups eggplant, diced
3 cups fresh tomatoes, diced
1 cup uncooked quinoa
1 bunch coriander, roughly chopped
Step 1 Add all ingredients to a slow cooker and cook on high for 4 hours or low for 6-8.
Step 2 Serve in big bowls topped with coriander.
Cumin or roasted coriander are also good substitutes for garam masala.
Download the Chicken Curry Bowls PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.
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