There's pretty much no way to burn food in a slow cooker, and it’s such a GIFT to get home from work and smell the dinner you got started that morning. If you have a slow-cooker gathering dust in your kitchen, RETHINK your recipes and avoid the old-school ones to avoid uniform slops! Listen to this episode to learn Simon's favourite slow cooker recipe. 

Want more food tips? Check out the 5 Minute Food Fix Instagram.



Recipe

Ingredients: 

Indian Chicken (uses Yumi’s chickpea spices) 

Ingredients:

6 chicken legs (drums and thighs) 

1 onion 

4 garlic cloves, grated 

A chunk of ginger, grated 

2 tbsp tomato paste 

2 tbsp spice mix (garam masala or your favourite) 

4 cups chicken stock 

500 g kipfler potatoes, sliced thick 

¾ cup tomato passata 

½ cup cream 

Method: 

Brown the chicken legs, skin side down, in a pan in oil or ghee until golden for 8–10 minutes. Season with salt and pepper, then throw them into your slow cooker.  

Add the onion, garlic and ginger to the pan and cook until the onion is golden, then add the tomato paste and cook for 5 mins until the sauce darkens and smells fab.  

Chuck sauce into slow cooker over chook, add stock and potatoes, cream and tom puree and leave to cook for 7-8 hours low, 4-5 hours high. Remove the skin and bones from the chicken if you like (AND SEASON WITH S&P) before topping it with yoghurt and torn mint. Serve with flatbread, naan or rice.  

There's pretty much no way to burn food in a slow cooker, and it’s such a GIFT to get home from work and smell the dinner you got started that morning. If you have a slow-cooker gathering dust in your kitchen, RETHINK your recipes and avoid the old-school ones to avoid uniform slops! Listen to this episode to learn Simon's favourite slow cooker recipe. 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
Recipe
Ingredients: 
Indian Chicken (uses Yumi’s chickpea spices) 
Ingredients:
6 chicken legs (drums and thighs) 
1 onion 
4 garlic cloves, grated 
A chunk of ginger, grated 
2 tbsp tomato paste 
2 tbsp spice mix (garam masala or your favourite) 
4 cups chicken stock 
500 g kipfler potatoes, sliced thick 
¾ cup tomato passata 
½ cup cream 
Method: 
Brown the chicken legs, skin side down, in a pan in oil or ghee until golden for 8–10 minutes. Season with salt and pepper, then throw them into your slow cooker.  
Add the onion, garlic and ginger to the pan and cook until the onion is golden, then add the tomato paste and cook for 5 mins until the sauce darkens and smells fab.  
Chuck sauce into slow cooker over chook, add stock and potatoes, cream and tom puree and leave to cook for 7-8 hours low, 4-5 hours high. Remove the skin and bones from the chicken if you like (AND SEASON WITH S&amp;P) before topping it with yoghurt and torn mint. Serve with flatbread, naan or rice.

Does the question “what’s for dinner?” have you stressed out every night? Are you lacking time and inspiration? Cookbook author Yumi Stynes and food expert Simon Davis are here to help. In 5 Minute Food Fix you get meal inspiration, easy recipes and cooking hacks that will save you time and get you loving food again.
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