Slow cooked meals literally cook themselves … You can create a delish, healthy dinner with minimal effort + fuss. This recipe is no exception. Pop this on in the morning + by dinner time, you will be sitting down to a beautiful, rich + authentic curry.

You can pair this curry with pappadum, mango chutney, raita + all the other fab Indian accompaniments.

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ingredients

1 kg free range chicken thighs *cut into quarters

1 small white/brown onion finely diced

2 cloves garlic finely diced

2 drops doTERRA ginger oil

1 cup tomato passata

1/2 cup vegetable stock

1/4 cup natural unsweetened coconut yoghurt

1 heaped tsp indian curry powder

1 tbsp garam masala

1 heaped tsp ground cumin

1 tsp turmeric

1/2 tsp paprika

1/4 tsp cinnamon

chilli flakes *to taste

1/2 tsp sea salt

1/4 tsp ground black pepper

3 bay leaves

1/2 cup coconut cream, or natural coconut yoghurt

60g baby spinach leaves

steamed basmati *to serve

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method

Add the onion, garlic, ginger oil, passata, stock, yoghurt + spices to the slow cooker. Stir well to combine. Season.

Add the chicken pieces + stir. Add the bay leaves.

Cook on the low setting for 6 hours.

Before serving, add the coconut cream + spinach leaves. Stir through.

Serve with piping hot steamed rice.