2x jars of Korma simmer sauce (I used Countdown brand)
1 cup of spinach
1 tablespoon cashew butter
1 tsp turmeric
1/4 cup chicken bone broth
1 orange kumara (sweet potato), diced into small pieces
420g tin of coconut milk
1Place chicken in slow cooker
2Blend spinach, cashew butter, and half a jar of Korma sauce until smooth.
3Blend turmeric in too (I added this purely to counteract the very green colour of the sauce owing to the spinach. It didn't appear to do anything at first, but was more orangey colour again by the time it was cooked).
4Combine the blended mix with the other 1.5 jars of sauce and bone broth and pour over the chicken.
6Cook for 5.5 hours on low.
7In the last half hour, I chopped the very tender chicken into smaller pieces.
8Add coconut milk and mix through. At this point I decided to try and make more of a soupier consistency of the kumara and chicken in the hopes the kids wouldn't pick parts out. You could leave chunkier pieces if you prefer.
9Serve with rice.
10This was quite mild owing to the coconut milk. Some may prefer to add a little curry powder.