[Slow Cook] NZ South Indian Chicken Thigh Curry

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken thighs, turning, until browned on all sides, 3-4 minutes. • Add mild curry paste and half the garlic and cook until fragrant, 1 minute.

• Transfer chicken thighs (including pan juices!), onion, curry powder, chicken-style stock powder, coconut milk and the water (for the chicken) to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, turning thighs each hour, until chicken is tender and the meat is falling off the bone, 4 hours.

TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until chicken is tender, 90 minutes.

• When the chicken has 20 minutes remaining, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook remaining garlic until fragrant, 1-2 minutes. Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Grate carrot. Roughly chop tomato and coriander. • In a medium bowl, combine carrot, tomato, coriander, a drizzle of white wine vinegar and olive oil. Season to taste.