Slow-Cooker Chicken, Chickpea and Vegetable Curry

Ingredients Serves = 6

• 1 tbsn extra virgin olive oil
• 1kg chicken thigh or breast, trim off fat and cut into quarters
• 1 brown onion, remove ends and papery skin then finely chopped
• 1/4 cup korma curry paste
• 2 tsp tomato paste (salt reduced)
• 400g can diced tomatoes
• 1/2 cup chicken stock (salt reduced)
• 1 cup frozen peas
• 1 cup frozen green beans
• 1/2 cup plain yoghurt
• 400g can chickpeas, drain off liquid

STEP 1. Heat the oil in a frypan over a medium-high heat. Add the chicken in small batches and cook until brown on all sides
STEP 2. Add the onion and cook for about 4 minutes until it becomes soft and translucent
STEP 3. Add the curry paste and cook for 1 minute then add the tomatoes, tomato paste and stock
STEP 4. Transfer it into a 5 litre slow cooker. Set it to low and cook, covered for 6 hours. If you don’t have a slow cooker, you could place all ingredients in an oven proof dish, cover and cook in a 110°c oven.
STEP 5. Add the yoghurt, chickpeas, peas and beans and cook for 15 minutes until heated through