Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Season the chicken with salt and the ground black pepper and heat the slow cooker to high or low, depending on desired cooking time.
Heat the oil in a frying pan over a medium heat, then fry the ginger, onion and chilli flakes for 10 minutes, until soft but not coloured. Add the chicken, tomato purée and spices, and cook for 5 minutes, mixing well to coat.
Add the tinned tomatoes and bring to the boil, then tip the contents of the pan into the slow cooker along with the peanut butter, 500ml of boiling water and a little seasoning. Mix well and cover. Cook for 3-4 hours on high or 6-8 hours on low, until the chicken is tender and the sauce has thickened.
To serve, scatter over the chilli, peanuts and coriander, and serve with steamed rice.