This curry makes me so happy. It’s the perfect winter comfort food. Warm, packed full of flavour and nutrition, it makes your house smell incredible when you walk in the door at the end of the day. It tastes fantastic and best of all it’s so easy. Enjoy!

what you need

1/2 tbsp peanut oil

1 small red chili, finely chopped (include seeds for extra heat)

1 brown onion, finely chopped

1 tsp minced ginger

2 garlic cloves, finely chopped

4 tbsp korma curry paste

800g chicken thigh, chopped into inch sized pieces

1 tin of diced tomatoes, no added salt

3/4 cup chicken stock, salt reduced

1 cup natural yoghurt, 1/2 cup to mix through and 1/2 to serve

1 tin of chick peas, drained

what to do

Heat the oil in pan and sauté the chili, onion, garlic and ginger until soft. Add the curry paste and cook for a further minute until fragrant. Transfer to a slow cooker.

Add chicken to the pan and cook in batches until just golden. Transfer each batch of chicken into the slow cooker.

Add the tomatoes and stock to the slow cooker and cook on low for 5-6 hours.

Add the yoghurt and chickpeas and leave on low heat for a further 20 minutes or until heated through. Serve.