Slow Cooker Chicken Breast & Almond Curry With Rice & 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

Turn on your slow cooker to high

Now let's get started!

Boil half a kettle

Peel and cut your brown onion[s] into wedges

Chop your tomato[es] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly

Add your diced chicken to the slow cooker with the tomato wedges, onion wedges, a drizzle of olive oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up

Add your garam masala with your curry powder, ground turmeric, ground smoked paprika, chicken stock mix and ground almonds

Mix it all together and add 200ml [260ml] [340ml] boiled water with a pinch of salt and pepper and cook on high for an initial 2 hours

After an initial 2 hours, add the chopped pepper with a pinch of salt to the dish and cook for a further 2 hours or until the chicken is cooked through (no pink meat!) and the sauce has thickened – this is your chicken & almond curry

Once the curry has 15 min left, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Once the curry is ready, turn your slow cooker off and stir through your natural yoghurt – this is your slow cooker chicken & almond curry

Meanwhile, add your garlic & coriander nan[s] to a toaster for 1-2 min or until warmed through