Slow-cookers are such a great way to cook during the cooler months – or if you’re like me, they’re convenient to use anytime! Love the smell drifting through the whole house….and such a bonus to have dinner almost pre-done while out playing taxi-driver for the kids!

Consider cooking a double-batch……
2 to 4 tablespoons coconut oil
1 large onion, diced
4 garlic cloves, crushed
2 teaspoons garam masala
1 teaspoon of: ground cardamom, ground coriander, ground ginger, ground cumin, ground turmeric
½ teaspoon paprika
3 tablespoons tomato paste (in a glass jar is best)
1 teaspoon sea salt
2 tablespoons lemon juice
1 x 400 ml can coconut cream (BPA-free is ideal, like Honest to Goodness)
700g chicken thigh fillets, cut into bite-sized pieces
coriander leaves, to serve

Heat 4 tablespoons of the coconut oil in a large saucepan or slow-cooker pot over medium heat.

Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic and spices. Add the tomato paste and cook for 1 minute. Add the salt, lemon juice, coconut cream and mix well.

Turn the heat up to medium and bring the sauce to a simmer. Add the chicken and stir until well coated with the sauce. Cook for 5 hours on low in the slow cooker. (Alternative if no slow cooker: cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.)

Garnish with the coriander.

Idea: serve with cauliflower rice. It’s just cauliflower finely chopped and sauteed with a touch of coconut oil and some onion and seasoning for a few mins

Thanks to Pete Evans for this recipe