Chinese chicken curry

Method

1. 1

   Add whole chicken breasts to the slow cooker. Season with salt, pepper, chilli flakes, and a pinch of Chinese five spice.

2. 2

   Add mushrooms, onions, and garlic.

3. 3

   Whisk 150g curry paste with 500ml boiling water until smooth. Pour over everything and stir.

4. 4

   Cook on High for 4 hrs or Low for 8 hrs.

5. 5

   10 mins before the end, remove chicken and stir in frozen peas. Replace lid.

6. 6

   Shred chicken with two forks or tongs, return to the slow cooker, and cook for 5–10 mins more.

7. 7

   Adjust sauce: add water if too thick, or thicken with extra curry paste / by cooking uncovered.