Ingredients Jump to Instructions ↓

  1. 31/2; Tbsp grapeseed oil

  2. 1 bunch fresh mint or coriander leaves, chopped

  3. 2 (450g) tins chickpeas, drained and rinsed

  4. 1 head cauliflower, broken into large florets

  5. 1 (450g) bag red lentils, picked over

  6. Freshly ground black pepper

  7. 11/2; Tbsp salt

  8. 6 bone-in skinless chicken thighs, about 500ml whole milk plain yoghurt

  9. 750ml chicken stock, low-sodium canned, or homemade

  10. 90ml to 130ml prepared South Asian curry paste (recommended: Patak)

  11. 5-cm piece fresh ginger, minced

  12. 6 cloves garlic, minced

  13. 1 lemon, cut in wedges

Instructions Jump to Ingredients ↑

  1. Slow cooked curried chicken with cauliflower 1) Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.

  2. Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.

  3. Divide curry evenly into bowls and scatter freshly torn mint or coriander on top. Serve with a wedge of lemon.

  4. Cooks note: This dish can be easily adapted to make a flavourful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.


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