Slow-cooker chicken curry

Ingreadient

• 1kg free-range skinless, boneless chicken thighs (see Easy Swaps)
• 750g new potatoes, halved if large
• 2 tomatoes, roughly chopped
• 1 large onion, thinly sliced
• 6 garlic cloves, crushed
• 5cm piece ginger, grated
• 400g tin coconut milk
• 2 tbsp good quality mango chutney, plus extra to serve
• 1 tbsp tamarind paste
• 1 tbsp tomato purée
• 250g baby spinach leaves
• Natural yogurt, basmati rice and poppadums to serve
• 2 tbsp masala powder (we used Bart Roasted Raj blend)
• 2 tsp each ground cumin, coriander and turmeric
• 1 tsp ground black pepper
• 1 tsp salt
• 1/2 tsp chilli powder (kashmiri)

Instruction

1. Combine all the spice mix ingredients in a bowl. Add the chicken and toss to coat. Put in a slow cooker (see Flavour Boost) with the remaining curry ingredients except the spinach and serving suggestions. Add half a tin of water, stir well, then put on the lid and cook on high for 3 hours or low for 5 hours until the potatoes and chicken are tender. Alternatively, combine the chicken and remaining ingredients in a casserole (see Flavour Boost) with a whole tin of water. Cover with damp baking paper and a lid, then cook in a 130°C fan/gas 2 oven for 3-4 hours.
2. Shred the chicken into chunks using 2 forks, then stir in the spinach to wilt and season to taste. Serve with the yogurt, rice and poppadums, with extra mango chutney on the side.