Step 1

Trim any excess fat from the chicken thighs

Step 2

Crush the garlic cloves and place into the slow cooker with the curry powder, turmeric, paprika and chilli powder (if using)

Step 3

Add the chicken thighs into the mixture and stir to evenly coat

Step 4

Next, pour in the water and stock cube

Step 5

Mix together until everything is combined

Step 6

Cook on low for 5 hours or high for 3

Step 7

Once cooked, take 3 tbsp liquid from the slow cooker and mix with 2 tbsp cornflour

Step 8

Stir through the cornflour mixture, breaking up any large pieces of chicken as you do so

Step 9

Drain the chickpeas then add to the curry

Step 10

Close the lid and continue to cook for a further 15 minutes

Step 11

Then serve! I love to eat this dish with naan bread and some fresh coriander