Slow cooked chicken, carrot and parsnip curry with buttered brussel sprouts and bacon

Serves 4

Ingredients

600g chicken thighs, trimmed and cut in half

1 brown onion, large dice

6 cloves garlic, rough chop

10 thin slices of ginger

3 tsp each of paprika, ground cumin, paprika, turmeric

1 tsp each of cinnamon and ground coriander

Handful of curry leaves and 2 coriander roots- you can leave out if you don’t have them. You can find curry leaves at the supermarket usually of your local fruit and veg shop

1-2 red chillis (optional), sliced

2 carrots and 2 parsnips, cut in half horizontally, to form 2 shorter pieces and then the thick ends cut in half length ways, so all the pieces are evenly cut for uniform cooking.

1 x 270ml can ayam coconut milk/cream plus 1 can of water

Method

Throw everything in the slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

 Buttered brussel sprouts with bacon

Slice 600g brussel sprouts. Fry up with 2-3 tbsp butter and 100-150g sliced middle bacon (the bacon with the fatty tail). Fry for 5-7 minutes until cooked to your liking and season if needed.