Create a tender chicken curry with this fragrant blend. Rewarding your family with 1 1/2 of the 5 daily recommended serves of vegetables #.- No artificial colours or flavours- No added MSG- Serves 6Slow Cooker Mild Chicken Curry Serves 6 | Prep 15 mins | Cooking 3 hrs (high), 6 hrs (low)What you need- oil spray- 1 kg (skinless) chicken thigh fillets, chopped- 2 x medium onions, chopped- 2 x large potatoes, chopped- 1 x 400 mL can coconut milk- 1 x 40 g sachet McCormick Slow Cooker Mild Chicken Curry Recipe Base To serve- rice, cooked- fresh parsley leaves What to do1. Heat oil in a large pan over high heat. Brown chicken and onion (You may need to do this in batches) then add to slow cooker with the potato.2. Add coconut milk and recipe base to the slow cooker and stir through. Cover and cook for 3 hours on high or 6 hours on low (Keep covered during cooking. Cooking times may vary between slow cooker models, we used a 5.5 L appliance).3. Serve with cooked rice topped with parsley leaves. Flavour inspiration! No slow cooker, no problem, place prepared ingredients in an oven proof dish, cover and cook at 160°C (140C fan-forced) for 2-3 hrs or until tender. Based on the NHMRC Australian Dietary Guidelines (2013), a serve of vegetables is 75g.