Slow Cooked Chicken & Chickpea Curry

CALS: 365 | C20G | F10G | P47G 
*serves 6

INGREDIENTS:

• 1kg chicken breasts, diced

• 1 medium brown onion, chopped

• 2 garlic cloves, crushed

• ginger, finely grated

• 1/4 cup korma curry paste

• 400g canned diced tomatoes

• 1/4 cup chicken stock

• 1/2 cup plain chobani yoghurt

• 1/3 cup chopped cashew nuts, roasted

• 400g canned chickpeas, drained

• coriander

• 1 cabbage, boiled (or jasmine rice)

INSTRUCTIONS:

1. Ensure all the above ingredients have been prepared as suggested

2. Add all ingredients except for cashews, yogurt, cashews and cabbage to a 5L slow cooker

3. Turn slow cooker to a low heat and cook for 6 hours or until chicken is tender

4. Once chicken is tender, add chickpeas and cashews and stir in yoghurt

5. Cook covered for a further 10-15 minutes

6. Boil cabbage or rice in which to serve the curry on top of

7. Serve and enjoy!