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

You can pair this curry with pappadum, mango chutney, raita and 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
• 60g baby spinach leaves

steamed basmati *to serve

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method

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

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

Cook on the low setting for 6 hours.

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

Serve with piping hot steamed rice.