Directions
- 1Marinate diced chicken breast in yoghurt, salt, turmeric, paprika, garam masala, ginger and garlic. Mix and set aside.
- 2In a pan on medium heat, add butter, sliced onion and the same seasonings as before with more ginger and garlic. Add cashew nut butter (optional).
- 3Add crushed tomatoes and a little bit of yoghurt. Mix on low heat until well combined.
- 4Let the sauce cool for five minutes, then blend until smooth.
- 5Place the marinated chicken and blended sauce in a slow cooker. Mix well.
- 6Cook on low for 3-4 hours or high for 2-3 hours.
- 7Take the lid off, add a bit more yoghurt and mix until nice and creamy.
- 8Equally divide into eight servings and pair with rice, naan, or your choice of sides.
Ingredients
- 1.2 KG Diced Skinless & Boneless Chicken Breast
- 300 g Low Fat Greek Yoghurt
- 1.5 tsp Salt
- 2 tsp Turmeric
- 2 tsp Smoked Paprika
- 2 tsp Garam Masala
- 15 g Ginger
- 15 g Minced Garlic
- 25 g Butter or Ghee
- 1 Large Sliced Brown Onion
- 30 g Cashew Nut Butter
- 800 g Canned Diced/Chopped Tomatoes
- 100 g Low Fat Greek Yoghurt
- 200 g Low Fat Yoghurt
- 0 g Light Cream
- 0 g Coriander
- 180 g Cooked Yellow Rice
Equipment
slow cookerpanblender
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