Winter, the season of slow cooking. Throw it together the night before and flick the slow cook switch before bed. Tasty, nutritious meal when you wake – store in the fridge and reheat after work. 

Serves 4

Ingredients:

• 3 chicken thigh fillet, cut into strips
• 2 parsnips, diced
• 200g celeriac, peeled, diced
• 2 carrots, diced
• 2 Tbsp ghee
• 2 cloves garlic
• 1 onion, diced
• 2 Tbsp fresh ginger, grated
• 2 Tbsp curry paste or powder
• 1 tsp ground turmeric
• 1 tsp ground chili
• sea salt, ground pepper
• 300ml chicken stock
• 200ml coconut cream
• Fresh coriander, chopped

Method:

1. Heat oil in pan, cook chicken until browned. Add to slow cooker.
2. Add onions, garlic and ginger to pan and cook for 5 minutes, until softens.
3. Stir into pan, curry paste/powder, turmeric, chili and seasoning.
4. Add stock into pan, bring to boil, stirring occasionally.
5. Transfer contents to slow cooker. Add parsnip, celeriac and carrots to slow cooker.
6. Put on lid, cook on low heat for 6-8 hours.
7. In last hour add coconut cream. Just before serving garnish with fresh coriander.