CHICKEN BIRYANI

Serves 4

(for a 3.2–3.5 litre slow cooker)

1kg skinless chicken breast fillets

1½ tablespoons grated green ginger root

4 cloves garlic, crushed

1 onion, diced

¼ teaspoon salt

½ teaspoon ground turmeric

1 teaspoon ground coriander

1½ teaspoons ground cumin

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

¾ teaspoon garam masala

½ cup chicken stock (or ½ cup water with ½ teaspoon stock powder)

3 teaspoons cornflour mixed to a paste with 2 tablespoons cold water (optional)

2 tablespoons chopped coriander

Cut the chicken into 1.25cm cubes and place in the slow cooker with the rest of the ingredients except the cornflour paste and coriander. Stir to combine.

Cover with the lid and cook for 3 hours on High or 6 hours on Low.

If the mixture needs thickening, remove the lid and add the cornflour, stirring thoroughly. Replace the lid and cook for a further 10 minutes on High. Add salt and pepper to taste.

Sprinkle with the chopped coriander and serve over plain boiled or steamed rice.