Open a Bakewell slow cooker liner and place inside the slow cooker dish.
Ensure the liner covers the bottom and sides of the dish and pull the top of the liner over the rim of the dish.
In a pan heat a tablespoon of oil, two cloves of crushed garlic, one chopped onion, one tablespoon of curry powder, salt and pepper.
Stirring together add the heated mixture to the slow cooker adding 300g of double cream, 400mls of chicken broth and 4 chicken thighs.
Cook on a high heat for 3 hours.
Add to the slow cooker frozen cauliflower florets, coriander leaves and two limes cut into wedges. Cook on high for a further 3 hours.
When time is up serve into bowls directly from the slow cooker. Garnish with coriander leaves and enjoy 🙂
Afterwards, remove the liner and throw away. No messy slow cooker to clean!