Ingredients:

One pack of free range chicken pieces on the bone, thighs or legs

One large white onion, chopped

A good inch of fresh root ginger, chopped

Two cloves of garlic, chopped

Two small fresh green chillies, chopped

One chicken stock cube

Tin of chopped tomatoes

One tsp ground coriander

One tsp ground cumin

¼ teaspoon ground tumeric

One fresh lime

A handful of fresh coriander leaves

Two heaped spoons of fresh plain yoghurt

Method:

1. Fry the onions in vegetable oil until opaque, then add the ginger, garlic and chilli and cook for another two minutes.
2. Add the ground coriander, ground cumin and tumeric and cook for another minute.
3. Add the tin of tomatoes to the frying pan to deglaze and rinse the spices out and transfer contents to the slow cooker, seasoning well with salt & pepper.
4. Using the same frying pan, brown the chicken on all sides in vegetable oil, and transfer to slow cooker, pushing the meat well into the sauce.
5. Make a stock with the stock cube and half a mug of hot water and add to the pot.
6. Leave for 6-8 hours, then chop the lime in half and add the juice of both halves, plus the handful of fresh coriander leaves and the fresh yoghurt.
7. Serve with rice or naan of course!