Chicken & Sweet Potato Coconut Curry

INGREDIENTS
6 chicken thigh cutlets, skin off
1/2 large onion, diced
1 clove garlic, minced
2 carrots, cut into 2cm pieces
3 cups sweet potatoes. cut into 2cm cubes
3 small potatoes, halved
half head of brocolli, cut to florets
400ml can of coconut milk
2 cups pumpkin puree
1 cup chicken stock
1/2 tbs curry powder
1/4 tsp tumeric powder
2 tsp garam masala
1/2 tsp salt
1/4 tsp ground black pepper


INSTRUCTIONS

1. Sear chicken and cook onion & garlic till softened, add to slow cooker (if not in sear & cook pan)
2. In jug, whisk together coconut milk, pumpkin puree, chicken stock, curry powder, turmeric powder, garam masala, salt, and pepper till all combined and spices are evenly distributed.
3. Add carrots, sweet potatoes and potatoes to slow cooker
4. Pour jug mixture over veges & chicken in slow cooker
5. Cook on low for 6 hours.
6. If have sear & cook slow cooker, than remove lid, add brocoolli and bring to boil to reduce liquid
7. Serve over rice!
8. Refrigerate leftovers in an airtight container for up to seven days.