Hemsley + Hemsley - Healthy & Delicious



Fire up the slow cooker and treat yourself to this tender, juicy curry. 


  • 4 medium onions, chopped

  • 8 cloves of garlic, sliced

  • Approx. 2-3 inches of ginger, roughly chopped (or to taste)

  • 2 tablespoons tomato puree

  • 4 tablespoons of garam masala

  • 2 teaspoons of smoked paprika

  • 1 teaspoon of cayenne powder

  • 1 x 400ml tin chopped tomatoes

  • 1 x 400ml tin coconut milk

  • 4 cups of bone-broth or water

  • 6 chicken thighs

  • 2 large handfuls of spinach

  • Juice of ½ a lemon

  • Cauliflower Rice

  • ½ a head of cauliflower per person, (chopped roughly into florets if using food processor)

  • 1-2 tbsp of coconut oil

  • 2 tbsp bone broth

  • A pinch of salt


  • 1.

    Put the tomato puree, garam masala, paprika and cayenne into your slowcooker. Add the chopped tomatoes, coconut milk and bone broth.

  • 2.

    Add the onions, garlic and ginger.

  • 3.

    Finally, add the chicken thighs, nestling them in the sauce.

  • 4.

    Turn slowcooker on low and leave to cook for about 8 hours, or turn it on high and it will cook in about 3-4 hours.

  • 5.

    Just before serving, stir through 2 large handfuls of spinach and allow it to wilt in the curry. Add a squeeze of lemon juice to the curry and serve.

  • Cauliflower Rice:

  • 1.

    Add the chopped cauliflower to a food processor and pulse until the cauliflower resembles small, rice-sized pieces.

  • 2.

    Alternatively, you can simply grate the whole cauliflower into small rice-sized pieces.

  • 3.

    Add the cauliflower, bone broth, coconut oil and salt to a pan.

  • 4.

    Cover the saucepan and leave to steam for about 6-7 minutes, until tender.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 288kj
  • Fat Total 21g
  • Saturated Fat 11g
  • Protein 15g
  • Carbohydrate 11g
  • Sugar 3g
  • Sodium 150mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Anita27Report
I have made this recipe a couple of times, with a couple of modifications. I brown the thighs a bit with the onions. Combine all of the ingredients and remove the lid at the end so the sauce thickens up a bit. Easy and delicious.
Posted by Sara565Report
Aaaaargh please help! I saw this on the show and was super excited to try it out. Whilst the taste was pretty good it looked nothing like the picture and was so wet and watery ... I followed the recipe to the T, what could've gone wrong?