Slow Cooker Black Pepper Chicken Dal & Naan

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Boil a kettle and turn on your slow cooker to high

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over high heat

Add your chicken to the pan and cook until lightly golden

Drain and rinse your green lentils and red lentils together under cold running water

Crush your garlic clove[s] open by squashing with the side of a knife and remove the skin[s]

Crush your cardamom pod[s] open by squashing them with the side of a knife

Peel (scrape the skin off with a teaspoon) your ginger, then chop it in half

Roughly chop your coconut cream

Add the rinsed lentils and crushed garlic to the pan with the ginger halves, cardamom pods, curry powder and ground turmeric

Give everything a good mix up

Cook for 30 secs

Add the contents of your pan to the slow cooker

Add 450ml [600ml] [750ml] boiled water, your chicken stock mix, cracked black pepper, coconut cream and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cover and cook on high for 3 hours (no pink meat!) – this is your black pepper dal

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once everything is ready, add your naans to a toaster for 1-2 min or until warmed through

Pull the cooked chicken into large chunks using two forks