A very mild slow cooker chicken curry with tomatoes, coconut milk, chickpeas and added vegetables. You can add more heat by using fresh chillies if you like. It requires very little prep time which is an added bonus!
Combine tomato passata, coconut milk, chicken stock, curry powder, salt and cayenne pepper in a slow cooker. Add chicken, chickpeas, potatoes, carrots and onion. Mix well with the liquid in the slow cooker.
Cook until chicken is cooked through, about 4 hours on High or 8 hours on Low. Add peas and lemon juice and season with salt and pepper. Cook an additional 5 minutes. Divide amongst plates and sprinkle with fresh coriander.