Wed, 4 February 2026
Ingredients: Serves 4
· 500 g chicken breast cut into bite-sized pieces
· 1 tin chickpeas (400 g), drained and rinsed
· 1 large sweet potato (approx. 350–400 g), peeled and diced
· 1 red pepper, deseeded and sliced
· 2 cups fresh spinach leaves
· 1 onion, sliced
· 3 cloves garlic, minced
· 1 tbsp fresh ginger, minced
· 1 can coconut milk (400 ml)
· 200 ml chicken stock
· 100 ml coconut cream (optional)
· 1 tbsp mild curry powder
· 1 tsp ground turmeric
· 1 tsp ground cumin
· 1 tsp ground coriander
· 1 tbsp tomato purée
· 2 tbsp mild curry paste (I like @pataksuk)
· Olive oil, for cooking
To serve:
· 300g raw long grain or basmati rice
· Fresh coriander and fresh chilli (optional)
To make:
· Heat a little olive oil in a pan and sauté the onion until soft and translucent. Add the garlic and ginger and cook for 30 seconds, taking care not to burn.
· Transfer the onion mixture to the slow cooker.
· Add the chicken, chickpeas, curry powder, turmeric, cumin, coriander, tomato purée and curry paste.
· Pour in the coconut milk, chicken stock, and coconut cream (if using). Stir well to combine.
· Add the diced sweet potato and sliced red pepper on top without stirring, then scatter over the spinach.
· Cook on HIGH for 3–4 hours, or on low for 6-7 hours.
· After about 1 hour, gently stir everything together, then continue cooking until the chicken is cooked through and the sweet potato is tender.
