SLOW-COOKER SUMMER CHICKEN CURRY

SERVES 4

I keep the spices mild if serving to children and add more later for grown-ups. This doesn’t need rice or bread, just enjoy all of the vegetables. Leave out the chicken for a plant-based version and double the portion of chickpeas, and add some toasted cashews or almonds to serve.

— 2 tbsp coconut or olive oil

— 1 onion, peeled and finely diced — 4 cloves of garlic, peeled and sliced

— 2 tsp minced fresh ginger

— 1 tbsp ground coriander

— 1 tsp garam masala

— 1 tsp ground turmeric

— 4 chicken thighs on the bone, skin removed

— 1 bulb of fennel, finely sliced — 1 aubergine, cubed

— 1 red pepper, deseeded and sliced

— 1 courgette, cut into thick slices — 1 carrot, cut into thick slices — 300g fresh tomatoes, diced — 125ml chicken stock

— 1 x 400g tin of coconut milk — 1 x 400g tin of chickpeas, drained andrinsed

— juice of ½ a lemon

— a small handful of fresh basil or coriander, chopped, to serve

Preheat your slow cooker to high. Heat the coconut or olive oil and add the onion, garlic, ginger, ground coriander, garam masala, turmeric and a teaspoon of salt, and cook on maximum heat for 10 minutes with the lid on, until the onions have softened.

Sprinkle a pinch of salt over the chicken thighs and add to the pot with all the vegetables.

Pour the stock and coconut milk over the chicken and vegetables. Replace the lid.

Cook for four hours. Then add the chickpeas and cook for another 30 minutes without the lid.

Add the lemon juice and some chopped fresh basil or coriander to serve.