Hi Clare, thanks for pointing out this printing error. You need to add the browned chicken back into the pan after adding the tomato puree, chopped tomatoes and stock. Then simmer for 15 -20 minutes until the chicken is cooked and no pinkness remains. Enjoy the recipe!

Hi Nick, thanks for pointing out this printing error. You did the right thing by adding the browned chicken back in after the tomato puree, chopped tomatoes and stock, and then simmering for 15 – 20 minutes until the chicken is cooked and no pinkness remains. We hope you enjoyed this very popular recipe!

Hi Kirsty, we’re so pleased you love our Garlic and Ginger Curry! We haven’t tried this recipe in a slow cooker but members of our community have. They slow cooked it for around 5 – 6 hours on high and added the mango chutney for the last hour. We would recommend browning the chicken, frying the onions, garlic, ginger, chilli and spices before adding to the slow cooker as this will give the best depth of flavour. Hope this helps.