INGREDIENTS
3 tbsp butter
1 tbsp vegetable oil
1 large onion peeled and chopped
700 g chicken breast approx. 4 large chicken breasts, diced
4 cloves garlic peeled and minced
1 large piece of ginger about the size of your thumb, peeled and finely chopped
1 tsp salt
1.5 tbsp garam masala
1 tbsp curry powder
1 tsp paprika
1 tsp cinnamon
240 ml (1 cup) chicken stock water plus a stock cube or bouillon for gluten free is fine
2 x 400ml/14oz tins of chopped tomatoes
2 tbsp tomato puree (Tomato Paste for US)
2 tsp sugar
6 cardamom pods sew them together with a piece of string so you can easily fish them out later
175 ml or 3/4 cup double/heavy cream
Handful of chopped coriander to serve
INSTRUCTIONS
1. Preheat your slow cooker to high.
2. Heat the butter and oil in a large pan, add in the onion and chicken and cook for 5-6 minutes until the onions are softened and the chicken is sealed.
3. Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
4. Remove the cardamom then stir in the cream and allow to heat through.
5. Serve over rice sprinkled with some coriander
NUTRITIONAL INFORMATION
Calories 362
Fat 22g
Carbs 13g
Protien 27g