This Maylasian-style, coconutty, veg-packed slow cooker chicken curry is easy to prepare for the family. It's mild enoug for all the family. Equipment and preparation: For this recipe, you will ...

Turn the slow cooker to the High setting to heat up. Add the chicken pieces and stir in the Thai green curry paste. Add the coconut milk, sugar and fish sauce with 100ml/3½fl oz water.

Bring out the slow cooker and fill it with chicken and winter veg. Add extra goodness with Campbell’s 100% natural RSPCA approved chicken stock and a can of chickpeas. 2 Carrots, peeled and cut ...

Place all ingredients but the salt and pepper, and herbs in a slow cooker lined with a slow cooker liner on low heat for 6 hours. Before serving, season with salt and pepper. Serve with fresh herbs.

Chicken and cashews make such a lovely couple. And here the combination makes for a perfect no-fuss, high-impact curry, as everything is done in the slow cooker, with no paste-making or frying ...

The peanuts in this dish make for a delicious savoury curry that proves a satay doesn’t just have to be a chicken on a stick ...