Step 1

Heat the ghee in a large frying pan over a medium heat. Cook the onion for 4-5 minutes, or until just softened.

Step 2

Stir in the garlic, cumin, ground coriander, chilli powder and turmeric, and cook for a further minute until aromatic.

Step 3

Transfer the onion mixture to the slow cooker and stir in the ginger and chicken along with the tomatoes and chickpeas. Season and cook for 2-3 hours on high or 4 hours on low, or until the chicken is cooked through.

Step 4

Once cooked, stir through half the coriander and all the lime juice. Season to taste. Serve with brown rice and a dollop of yogurt, and scatter the remaining coriander on top.