A slow cooker is one of the most energy-efficient kitchen appliances according to the Energy Saving Trust, and the hand’s free cooking approach makes meals a breeze.

Casseroles and stews are the most popular recipes for slow cooking, but it’s possible to make a delicious curry this way too.

Shared by Joe Wicks (@thebodycoach), who has partnered with Asda to create quick, healthy, and budget-friendly recipes, the curry includes all the best flavours of a takeaway without the calorific ingredients.

This chicken curry promises “creamy” and “delicately spiced” results, with enough sustenance for four to six portions.

It’s a versatile one too, so you can swap carrots for other seasonal root vegetables that you can add to the slow cooker from the beginning, such as butternut squash, sweet potato or parsnip.

Method

Cooking the curry is slow nad hands-free but the preparation takes just minutes. First, combine the flour with the turmeric and curry powder in a large mixing bowl.

Season and toss in the chicken to coat, then add the coconut to the slow cooker. Stir in the seasoned chicken then cover with a lid and leave to cook on medium heat for five to six hours, until the meat is tender.

The curry should be turned off when the chicken is falling apart and the sauce has slightly thickened.

As for serving the curry, Microwave the carrots and peas according to pack instructions then stir through the contents of the slow cooker.

Cook the rice until fluffy and steaming, then serve alongside the creamy chicken curry. While it’s best enjoyed hot from the slow cooker, leftovers taste great using this recipe.

Stuff any leftover curry into wraps with salad and mango chutney, or use to top a jacket potato for lunch.