Slow Cooked Curry

A proper winter warmer and so simple too. It's quite mild so it makes this dish ideal for all of the family, but you can of course alter it for a little more heat!

Ingredients

2 onions, diced

2 garlic cloves/tbsp garlic puree

1 heaped tbsp ginger

1 teaspoon chilli

800g chicken (breast or thighs work best)

1 tsp olive oil

30g butter

1 tsp fennel seeds

1 teaspoon paprika

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

400ml chicken stock

1 tbsp sugar

Pinch of salt

80ml double cream

Method

• Cook the chicken in a pan on a low heat with the oil for around 5 minutes then transfer to the slow cooker
• Add the butter to the pan and once melted add the garlic, onion and spices. Cook for 5 minutes.
• Add the sugar, salt and stock, bring to the boil and transfer to the slow cooker.
• Cook on a high heat for 3 hours or a low/auto heat for 6 hours. Add the cream and mix through thoroughly before serving
• Scoff!