Slow cooker chicken curry

In a frying pan add a tablespoon oil, fry the onion (and any extra veg, if using) until it's starting to get soft.

Add the garlic to the pan too and fry for 2 mins.

Into the slow cooker, place the onions, garlic, coconut milk and cream or yoghurt (whichever you have), turmeric, curry powder, tomato puree, honey and the chicken stock. Stir it all together.

In the frying pan, brown the chicken fillets, turning them over so they are white on both sides (they don’t need to be cooked in the centre as they will cook in the slow cooker).

Place the chicken into the slow cooker.

Drain the tin of chickpeas and add them into the slow cooker also.

Give it a quick stir and place the lid on and cook on low for 5-8 hours.

Do not stir during the cooking, as the coconut milk will split. Just leave it alone for the day.

When it's ready, take off the lid and give it a quick stir and serve with rice and/or naan bread.

Leftovers should be stored in the fridge (once cooled) and will keep for 2-3 days.  

Nutritional Information

•  Chicken, chickpeas, and yoghurt are high in protein which is essential for growth and repair of muscle.
•  Onions are a great source of antioxidants which protect against chronic disease and support heart health.

Tips

• Use wholemeal rice to increase fibre intake. This can help to improve digestive health.
• Incorporate plenty of different colour vegetables to the dish. Vegetables are a source of essential vitamins, minerals and soluble fibre to support a healthy immune system and gut health.
• Scatter with chilli if you like a bit more spice!
• Serve leftovers with pitta bread or naan bread for a light meal.