Ingredients

2 chicken breasts, cubed
1 tbsp natural yoghurt
1 tbsp medium curry powder
1 onion, cut into cubes
2 peppers, cut into rough squares
1 tsp garlic granules
2 tbsp medium curry powder
1 tsp turmeric
1 tsp Chinese five spice
1 tsp ginger powder
1 tsp white sugar
1 tin coconut milk
300ml chicken stock
2 tbsp cornflour
1/2 mug frozen peas

Method

1. Prepare the chicken: Coat the cubed chicken breast in the yogurt and curry powder from the first ingredients list. Mix well to ensure the chicken is fully coated.

2. Brown the chicken: Heat a teaspoon of oil in a pan over medium heat. Add the coated chicken and cook until the coating has stuck to the chicken and the pieces are slightly browned. Once done, transfer the chicken to the slow cooker.

3. Add the remaining ingredients: Add all the ingredients to the slow cooker, except for the peas. Stir to combine, then cover and cook on low for 8 hours, or on high for 4 hours.

4. Add the peas: About 15 minutes before serving, add the defrosted peas to the slow cooker. If you're using frozen peas, add them 30 minutes before serving to ensure they're fully heated through.

For 4 Servings

Add the following ingredients to the original list:

• 1 large chicken breast, cubed

• 1/2 tbsp natural yogurt

• 1/2 tbsp medium curry powder

• 1 tbsp curry powder

• 300ml chicken stock

• 1 tbsp cornflour

• 1/4 mug of peas

For 6 Servings

Add the following ingredients to the original list:

• 3 chicken breasts, cubed

• 2 tbsp natural yogurt

• 1 tbsp medium curry powder

• 3 tbsp curry powder

• 300ml chicken stock

• 1 tin (400ml) coconut milk

• 2 tbsp cornflour

• 1/2 mug of peas