Slow-cooker chicken and chickpea curry

Ingredients (serves 4)

·       1 tablespoon olive oil

·       1kg chicken – combination of thigh fillets and skinless legs

·       1 medium brown onion, chopped

·       2 garlic cloves, crushed

·       ½ tsp ginger powder

·       1/4 cup curry paste (of your choice)

·       400g tomato passata

·       1/4 cup chicken stock

·       1/2 cup chopped roasted cashew nuts

·       400g can chickpeas, drained, rinsed

·       Steamed basmati rice to serve

Method

1.    Heat oil in slow cooker, meanwhile dry roast the nuts.

2.    Add garlic and onion to the slow cooker and allow to cook for 20 mins

3.    Add ginger and curry paste and allow to cook for 20 mins

4.    Add chicken and allow to seal across 30 mins

5.    Add tomato, chickpeas, nuts and stock.

6.    Cook for 5 hours or until chicken is tender.

7.    Serve curry with rice.