Slow-Cooker Chicken Korma

This is one of those forgiving, set-and-forget meals: such an easy dish, especially in the slow cooker, as it can go on in the morning ready for the evening meal. It is naturally gluten-free and dairy-free, using coconut milk in place of cream.

Ingredients

• 800-900 g chicken thighs, preferably organic or free-range
• 1 brown onion, diced
• 1 large sweet potato, cubed
• 5 cloves garlic, crushed
• 1 thumb of fresh ginger, grated
• 2 tbsp korma spice blend (or a good curry powder)
• 400 ml coconut milk
• Fresh coriander, to serve

Method

1. Add the onion, sweet potato, garlic and ginger to the slow cooker.
2. Nestle in the chicken thighs and sprinkle over the spice blend.
3. Pour over the coconut milk and stir gently to combine.
4. Cook on low for around 6 hours, until the chicken is tender and the sweet potato is soft.
5. Shred the chicken through the sauce, then serve with rice and a generous handful of fresh coriander.

A gentle, warming meal that is kind on digestion, lovely with steamed greens or a simple cucumber salad on the side.