- STEP 1
OK, so spread the chicken out in the slow cooker, cover with flour and the 2 tsp of salt and mix well.
- STEP 2
Add the spices, onions, chili, garlic and chopped tomatoes to the slow cooker and cook on low for 7 hours minimum
- STEP 3
After 7 Hour, add the yogurt and the chopped mushrooms to the slow cooker, mix well and cook for another hour and a half.
- STEP 4
within the final 30 minutes of cooking the curry, peel the potatoes and cut into good sized chips and par boil for 5 minutes. The spread out onto a baking tray, season with salt and papper and chili flakes and cook for 25 minutes (or until crispy)
Whilst they are cooking - add the half cup of rice to a saucepan and cover with 1.5 cups of boiling water and simmer until the rice has absorbed all of the water and cooked. Cover with a towel until the chips are cooked.
- STEP 5
When the chips are cooked, add the fresh coriander to the curry and stir through - then divide the rice and chips up onto plates and cover with the curry.