Ingredients

• 2 onions
• quartered
• 20g/¾oz fresh root ginger
• peeled
• coarsely grated
• 6 garlic cloves
• peeled
• 2 tbsp medium curry powder
• 1 tsp dried chilli flakes
• 1 tsp ground turmeric
• 2 tbsp sunflower oil
• 8 chicken thighs
• boned
• skinned
• halved
• 1 cinnamon stick
• 3 star anise
• 500g/1lb 2oz large waxy potatoes
• peeled
• cut into 3cm/1¼in chunks
• 3 carrots
• peeled
• sliced into 1.5cm/½in rounds
• 2 tbsp cornflour
• 400ml tin coconut milk
• 150g/5oz green beans
• trimmed and cut in half
• freshly ground black pepper

Directions

• Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula.
• Heat a large
• non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes
• stirring constantly
• until fragrant.
• Season the chicken thighs on all sides with lots of pepper.
• Add the chicken thighs
• cinnamon and star anise to the pan
• stir well and cook for 2-3 minutes
• turning the chicken pieces once or twice until they are pale golden-brown.
• Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots.
• In a bowl
• whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine.
• Cover and cook on high for 3 hours
• or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time
• stir in the green beans.
• Serve the curry just as it is
• or with small portions of steamed rice.