Ah Autumn you beautiful, beautiful babin’ season.

Autumn for me is all about the comfy jumpers, the coffee cups, fluffy socks, cuddles on the sofa, fireworks and autumn walks. I bloody LOVE a good autumn walk, there’s nothing better than getting outside in the fresh, crisp air admiring all of the different shades of red and burnt orange on the trees, having a competition with one another to find the brightest leaves, having a hot chocolate in the cold with your warmest gloves on and throwing up a pile of leaves in pure joy.

But LOL after that amount of excitement in one day I am absolutely, absolutely, absolutely starving when I get home, and knackered, so really we need something warm, hearty, tasty and delicious for when we get back.

Time to knock the dust off the slow cooker! This recipe is from the deliciously gorgeous Hemsley and Hemsley Good + Simple 2, and will really put the Mmmmmmmmm back into your Autumn.



Serves 4

  • 1.2kg chicken thighs (8 small thighs, skin on and bone in)
  • 2 large onions, diced
  • 6 garlic cloves, diced
  • 6cm piece of fresh root ginger (unpeeled if organic), grated
  • 2 tablespoons tomato purée
  • 2½ tablespoons garam masala
  • 2 teaspoons sweet smoked paprika
  • ½ teaspoon chilli powder (to taste)
  • 1 teaspoon tamari (optional)
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400ml tin of full-fat coconut milk
  • 2 handfuls of fresh coriander, stems finely chopped, leaves reserved to serve
  • Sea salt and black pepper
  • Juice of 1–2 lemons or 2 limes, to serve
  • Optional 200g of baby leaf spinach



  1. Literally chuck everything into your slow cooker apart from the coriander and the lemon juice, season, stir, pop the lid back on and you can cook on either a high setting for 3 hours, or a low setting for 6 hours.
  2. Don’t have a slow cooker? You can cook this on a hob too by using a pan with a heavy lid, to ensure that any liquid doesn’t escape, and keeping it on the lowest setting for 1–1½ hours.
  3. If you want a thick sauce, remove the lid from the slow cooker or the pan for the last 20-30 minutes for the liquid to reduce down and thicken up.
  4. For an extra healthy curry, 5 minutes towards the end of the cook add in 160g – 200g of baby spinach, stir in and leave to allow the spinach leaves to wilt.
  5. When ready, stir in the coriander, lemon juice, season to taste and serve with either basmati, brown or cauliflower rice.



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