Thigh and Drumstick Chicken Curry

A cheap medium chicken curry with a variety of textures. The chicken is very tender. I make this in huge batches and freeze it.

1. 1

   Put slow cooker on high or oven on 150deg C.

2. 2

   peal the skins off the chicken and set aside and run with flour and set aside.

3. 3

   Slice 1/2 red onion, 1/2 white onion, 1/2 green pepper and 1/2 yellow pepper and fry on a medium heat till soft and golden.

4. 4

   Blend the remaining onion and pepper with the ginger and chilli's till its a thin paste.

5. 5

   Put the veg slices,and paste into the slow cooker/oven safe pot along with the chicken and spices (including ginger).

6. 6

   Put in the oven for 1 hour or the slow cooker for 4 hours.

7. 7

   Add the balsamic vinegar, yoghurt and tomato puree and cook for a further 30 mins in oven or 1 hour in slow cooker.

8. 8

   add the coriander and baby tomatoes and cook for 5 mins.

9. 9

   If serving to young people remove the meat from the bones (it will just fall off easily).Its fine to serve with bones!

10. 10

    serve with rice, garlic bread or naan bread (or crispy oven chips if preferred).