To the slow cooker (or large saucepan), add the chicken in first, followed by the stock cube (crumbled), dried spices, salt and pepper.

Then add the gravy granules, garlic and veggies. Pour over the water.

Leave to slow cook for 5-7 hours on a low heat. Check on it now and then and give it a stir.

When the chicken is really tender, remove any bones that have come out from the thighs, (if using meat with bones in). Gently stir the stew and break up any larger chunks of chicken into bite sized pieces.

At the end of cooking, around 15-20 minutes before serving stir through the cornflour mix to thicken the gravy. Garnish with a sprinkling of fresh parsley leaves once served.