Simple Slow Cooker Chicken Curry

It was a beautiful sunny day with clear skies. I wanted to get out into the garden and get it ready for summer. This included tidying up the mess of old empty pots and planters, finally sowing my sweet peas and planting up my hanging baskets. I had a full days work planned. So I decided to put dinner in the slow cooker and forget about it until I’d finished in the garden. Since I didn’t have any coconut milk (well, I did as it happens but it was hidden behind a couple of cartons of tomato juice in the pantry) I decided to wing it and see what I could come up with. Needing a quick prep time I used convenience ingredients where possible, however these can be substituted with fresh garlic and tomatoes if preferred. Since I have recently learned; thanks to my sister; that it is dead easy to prepare, and way cheaper to buy, dried pulses I had some ready cooked chickpeas which I had divided into our sized portions and popped in the freezer so I used those rather than wasting half a tin. I also omitted chilli powder as neither of us particularly like it. It was lovely to come into a kitchen full of a mouthwatering aroma at the end of a busy day. As the liquid appeared a little insipid and watery I added to cream at the last minute just to give it a bit of richness. Since Paul wolfed it down and mopped up the sauce I presume it got his approval.

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