Cooked - Healthy Chicken And Pumpkin Curry - New Recipe

Combine all the curry paste ingredients in a bowl. Whisk well, then set aside.Place the onion, garlic and ginger in a slow cooker (at least 5-litre capacity). Add the chicken and curry paste and stir well to combine. Cover with the lid and cook on high for 4 hours.Mix the cornflour with 2 tablespoons water in a small bowl. Stir the mixture into the curry, then add the pumpkin and zucchini. Stir well, cover and cook on high for 1 hour.Add the yoghurt, lime juice, spinach and brown sugar to the curry. Stir well to combine, then turn off the heat.Scatter over the coriander, if using. Serve with the rice and roti or naan bread.