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!
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
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
- 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