Slow-cooker chicken curry

This comforting classic is simple to throw together and full of flavour – plus the slow cooker does most of the hard work for you

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the oil in a large frying pan and cook the onion, cinnamon and cardamom for 10 mins, until the onion is soft and the spices are fragrant

Step 2

2. Add the garlic, ginger, bay leaves and korma paste and cook for a further 5 mins

Step 3

3. Stir in the ground almonds and coconut milk, take off the heat and allow to cool slightly

Step 4

4. Transfer the mixture to the slow cooker and add the squash and chick peas

Step 5

5. Add the chicken thighs and push them under all the other ingredients so they’re submerged

Step 6

6. Cook on low for 6 hours, until the chicken is falling off the bone

Step 7

7. Stir in the spinach just before serving. Scatter with the coriander and serve with naan breads or rice, red onion and yogurt

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