Savour the tantalising warm spices of a slow cooker chicken curry stew.

Ingredients

• 2 onions, diced
• 2 tbsp vegetable oil
• 4 cloves garlic, finely chopped
• 1 large red chilli finely chopped (adjust amount to personal taste)
• 1 thumb sized piece of fresh ginger, finely chopped
• 3 tsp Garam Masala
• 2 tsp Cayenne Pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 300g tomato puree
• 200g chicken stock
• 500g passata
• 4 chicken breasts, diced
• 4 boneless chicken thighs, diced
• Juice of ½ lemon
• Chopped coriander

Method

1. Heat a suitable sized frying pan over a medium heat, add the oil and onions, sauté for approximately 5 minutes until starting to brown.
2. Reduce the heat, add the garlic, chilli and ginger and cook for a further minute.
3. Stir in the spices and cook for 2-3 minutes, stirring regularly to prevent the spices from burning.
4. Spoon the contents into the removable stoneware bowl. Add the puree, stock, passata and diced chicken.
5. Stir well, cover and cook on Low for 4-5 hours or High for 3-4 hours.
6. Stir in the lemon juice.
7. Serve topped with a handful of freshly chopped coriander and steamed basmati rice.