Step 1

Cut the chicken breast (650 gram) into bite-sized chunks and add to the slow cooker with the plain flour (25 gram), korma paste (1 jar), tomato purée (2 tablespoon) and ½ tsp sea salt, mixing well to coat. Stir in the coconut milk (400 millilitre), ensuring everything is well combined.

Step 2

Cook on low for 5-6 hours. When the chicken is tender and the sauce has thickened, stir in the spicy mango chutney (2 tablespoon) and garam masala (2 teaspoon). Cook on high for 10 minutes, then serve with basmati rice (as needed), garlic and coriander naan (as needed), fresh coriander (as needed) and lime (as needed), scattered with the toasted flaked almonds (2 tablespoon).