Serves 8
Directions
- 1Marinate diced chicken breast with yogurt, salt, turmeric, paprika, garam masala, ginger, and garlic.
- 2Mix the chicken and set it aside.
- 3In a pan on medium heat, add butter.
- 4Add sliced onion, salt, turmeric, paprika, garam masala, ginger, and garlic to the pan.
- 5Add cashew nut butter (optional).
- 6Add crushed tomatoes to the pan.
- 7Add a little bit of yogurt and mix on low heat until well combined.
- 8Cool the sauce for 5 minutes.
- 9Blend the sauce until smooth.
- 10Place the chicken and sauce in a slow cooker.
- 11Mix the contents in the slow cooker.
- 12Cook on low for 3-4 hours or on high for 2-3 hours.
- 13Take the lid off and add a bit more yogurt.
- 14Mix it together until nice and creamy.
- 15Equally divide it into 8 servings.
- 16Pair 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 Paprika
- 2 Tsp Garam Masala
- 15 g Ginger
- 15 g Minced Garlic
- 25 g Butter
- Ghee
- 1 Large Sliced Brown Onion
- 30 g Cashew Nut Butter
- 800 g Canned Diced/Chopped Tomatoes
- 100 g Low Fat Greek Yoghurt
- 250 g Low Fat Yoghurt
- Light Cream
- Coriander
- Rice
- Naan
Equipment
Slow cookerPanBlenderMeal prep containers
Tips
- Store all meals in the freezer, when ready take one out & defrost in the microwave for 4 - 6 minutes then add a drop of milk / light cream & heat for 4 - 5 minutes. Alternatively you can also take it out the freezer & thaw it in the fridge overnight then reheat it the next day.
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