Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

sure outdid herself with this new gem!

******************************

Made in a large crock pot

Ingredients

8 Celery sticks (Cleaned and Small Diced)
10 small heritage Carrots (Cleaned, Peeled and Sliced)
3 Parsnips (Cleaned, Peeled and Sliced)
2kg small Potatoes (Cleaned and cut in halves or quarters)
3 Apples (Cleaned, Cored and diced)
750g Cubed Chicken
1 x 400g jar apple puree/sauce
1tbsp Chilli Sauce
2 x 400ml cans of Tomato Soup
2 x cans of water (use the soup cans to measure he water and rinse the cans)
1/3 of a 320g jar of Maharaja's Choice Mild Curry Paste
2 Packets of instant wholemeal noodles (or rice if you want to cook rice)

Method

do all your prep, clean, peel, cut all the vegetables
Vegetables go in first
Top with the chicken (I put mine in straight from the freezer but fresh or defrosting is recommended)
Then add all the liquid items - soup, water, curry paste, chilli sauce, apple sauce

Cook on high for approximately 4 hours or on low for up to about 8 hours
You may need to give it a little stir now and then and keep an eye on the liquid levels

When the potatoes are soft if stabbed with skewer or knife and the chicken is cooked through you're almost done. Breakup the noodles a little. Don't waste the flavour sachet, tip the contents of that in and give it a stir, add the noodles pressing them below the liquid level. Once the noodles have softened it's ready to serve.

I pop a slice of bread in the bottom of a bowl and ladle the curry onto the bread.

Additional Notes

If you don't put the noodles in and serve it with rice or other alternatives you may have to thicken the curry with either instant mash potato powder, a slurry of cornflour and water or some gravy mix.

You can serve this with whatever you want be it mashed potato, chutneys, rice, breads, naan bread, polenta, dips, crackers, pickles and fruits.

Yes you can add any vegetables that you have on hand, Onions, zucchini, broccoli, cauliflower, pumpkin, sweet potato, all manner of root vegetables. A variety of drained canned beans or chick peas go nicely in this too; even good ole baked beans can be added.

The wonderful thing about this recipe, is if you blend it, it becomes a lovely chicken apple curry soup. Add a swirl of cream to each bowl when served and a sprinkle of fresh herbs or chopped chives for that extra yum.

*** From Chris: What yelleena does not mention is that you can certainly use your turkey leftovers with this as well, and as for a vegan version, I'd recommend firm tofu or seitan.