SLOW COOKER CHICKEN CURRY

A no-fuss curry, which can be adjusted to your taste - add more spice if you like it fiery, and swap cream for coconut milk to make the dish dairy free.

PREP:  10 min
COOK:  4-6 hrs
Serves 4
Recommended Price: £6-£7

Ingredients

• 6 large skinless chicken thighs, about 650g (1lb 7oz), cut into chunks
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2.5 cm (1 in) piece fresh ginger, peeled and grated
• 2 tbsp tomato puree
• 400 g (14oz) tin chopped tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 - 2 tbsp garam masala, to taste
• 2-3 tsp hot paprika, to taste
• 150 ml (5 fl oz (¼ pint)) double cream (or coconut milk)
• Large handful fresh coriander, to serve

Method

1. Put the chicken and all the ingredients for the curry, except the cream and fresh coriander, into the slow cooker pot and give it a good stir. Cover with the lid and cook on low for 4-6 hours until the chicken is tender. 
2. When ready, stir in the cream (or coconut milk) and add a little more garam masala, if it needs a touch more spice. Stir in half the coriander leaves, divide among four bowls and sprinkle with the remaining coriander. Serve with rice, naan breads and mango chutney, if you like. 
   

PER SERVING
Calories: 490
Protein: 31g
Total fat: 36g
Saturated fat: 17g
Sugars: 7g
Total carbs: 9g
Fibre: 2g