Cook the tikka paste along with the chicken in a pan until fragrant and the chicken has lightly browned.

Once browned, place into the slow cooker with the coconut cream and mix well.

Cut the limes and gently squeeze them before placing into the slow cooker.

Add the fresh chillies to your taste ( leave them whole) and a handful of fresh mint, keep a few mint leaves to garnish at the end.

Leave on low for 5 hours.

Once cooked take the chicken out and chargrill on the BBQ each side for a few minutes.

Serve with Asian greens or a fresh summer salad!

Slow cooker size 5L