INGREDIENTS:
- 3 tablespoons butter
- 1 tbsp. vegetable oil
- 1 large onion, peeled and chopped
- 700g 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
- 1tsp salt
- 1.5tbsp garam masala
- 1tbsp curry powder
- 1tsp paprika
- 1tsp cinnamon
- 1cup chicken stock (water plus a stock cube or bouillon for gluten free is fine)
- 2 small tins (400ml/14oz each) of chopped tomatoes
- 2tbsp tomato puree
- 2tsp sugar
- 6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
- 1.75ml or ¾ cup double/heavy cream
- Handful of chopped coriander to serve
INSTRUCTIONS:
- Preheat your slow cooker to high.
- Heat the butter and oil in a large pan, add in the onion and chicken and cooked for 5-6 minutes the onions are softened and the chicken is sealed.
- 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.
- Remove the cardamom then stir in the cream and allow to heat through.
- Serve over rice sprinkled with some coriander
