1 kg boneless, skinless chicken thighs/legs (“pargiot” in Hebrew)
3 tablespoons flour
1 tablespoon curry powder (increase to 2-3 tablespoons if you want more heat)
1½ teaspoons ground cumin
1 teaspoon salt
4 large potatoes peeled and chopped into bite sized peices
3 carrots peeled and sliced (slice them on the bias for a nicer look)
1 onion diced
2 red peppers sliced (not too thinly)
4 gloves of garlic crushed
1 chunk of chopped fresh ginger
1 jalapeno pepper seeded and finely chopped (don’t touch with your hands!! Tip: If you don’t have gloves available, try using a fork to hold the pepper down as you seed and chop with your knife- it works)
1 teaspoon chicken soup powder
2 cups hot water
1 400 ml (14 fl oz) can coconut milk
A handful of chopped fresh coriander
½ cup chopped peanuts (optional)
How to do it
1. In bowl, mix together the flour, curry powder, cumin and salt. Cut as much fat off the chicken as you can and cut into 5-7 cm (2-3 inch) pieces, and toss into the flour mixture to coat. Make sure all the pieces are coated on all sides.
2. Place the carrots, potatoes, onions, garlic, peppers, jalapeno pepper, ginger and chicken soup powder at the bottom of the slow cooker. Place the coated chicken pieces on top with any additional flour mixture and pour the water over the chicken.
3. Cover and cook on low heat for 6 hours or on high heat for 3 hours.
4. When the initial cooking time is up, turn the cooker to low heat (if you’ve been cooking on high) and stir in the coconut milk and coriander. Leave to cook for 30 minutes on high.
Serve on rice and sprinkle the peanuts on top if desired. Serves 8.