Serves approximately 4

Prep time: 15 minutes

Cooking time: 5-6 hrs in slow cooker on Low setting.



(I use organic ingredients where available)


2 large chicken breasts or approx. 6 chicken thighs without bone (fat trimmed)

2 cloves of garlic

1 medium brown onion

1 medium size sweet potato (peeled)

1 large carrot

½ a cauliflower

400ml of coconut cream

2 Tablespoon of tomato paste

1 tsp of Curry powder

½ tsp of Garam Masala

½ tsp of Tumeric

1 tbs of Ghee (alternatively use coconut oil)

1 cup of cous cous

Salt to taste (optional)


Garnishes/Sides (optional):


Natural yoghurt


Chilli flakes




Step 1: Using a slow cooker, set to low and add ghee or coconut oil. Finely chop garlic and dice onion. Roughly cut sweet potato, carrot and cauliflower. Set aside the cauliflower to add at a later stage and add all other vegetables to the bottom of the slow cooker.

Step 2: Cut chicken into around 2-3cm pieces and place on top of the vegetables in slow cooker.

Step 3: Mix the coconut cream, tomato paste and spices together then pour over the chicken and vegetables. Place lid on slow cooker and let cook for approx. 4 hrs. (Note: You may need to add 1/4 of a cup of water if it looks as though there isn’t enough liquid in there to cover the vegetables and chicken)

Step 4: Now add the cauliflower to the top of the chicken and lightly season with salt (optional). Sometimes I might add some cornflour at this stage to thicken the curry, around 1 tbs with a little warm water does the trick, it’s really just a matter personal preference, not essential. Place lid back on slow cooker and continue to cook for a further 1-2 hours at most.

Step 5: To Make Cous Cous: (I use the cheat’s method) Boil around 1 cup of water in a kettle then add to 1 cup of cous cous in a glass bowl. Cover with Cling wrap for around 10 minutes. Then remove cling wrap and lightly fluff with a fork by slowly scrapping from the top until you have gradually reached the cous cous at the bottom of the bowl. Alternatively you can serve the curry with rice.

Step 6: Once the curry has reached 5-6 hrs total cooking time. Turn off the slow cooker and give the curry a stir, mixing through the cauliflower. Allow to cool before serving with the cous cous or rice and other optional sides.

I always add chilli to my serving as the curry itself is not very spicy, hence why my son loves it!

I hope your family enjoys this meal it as much as mine!