Ingredients
600g chicken thighs, trimmed and cut in half
1 brown onion, large dice6 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.
