Mains

Delicious slow cooker or conventional oven recipe.

Place McKenzie's Green Split Peas and rice in a dry frypan and cook, stirring and tossing frequently, for 7-10 minutes, until rice has turned a light golden colour. Cool slightly, place in a blender or mortar and pestle and grind to a powder. Set aside.

Heat oil in frypan. Brown chicken pieces in batches and place in slow cooker.

Discard all of the oil except 1 tablespoon. Add the onion to the frypan and cook until transparent.

Add the garlic, ginger, Clive Of India Authentic Curry Powder and mustard seeds. Cook stirring for 1-2 minutes, until flavour is released.

Add tomato puree, coconut milk and rice and green split pea powder and stir until combined.

Pour over chicken and stir through to coat all chicken pieces.

Cook in the slow cooker on 'fast' setting for 3 hours.

Season to taste and serve topped with McKenzie's Shredded Coconut toasted.

Tips: The toasted and ground rice and green split peas gives a lovely texture and depth to this curry, similar to almond meal being added. Serve with basmati rice and steamed vegetables. This dish could also be made in the conventional oven. Follow all instructions above, placing browned chicken pieces and coconut milk sauce in a large ovenproof dish with lid. Cook at 175C for 2 hours or until chicken is falling off the bone.