Ingredients
Sunflower oil
4 tablespoons Tikka Masala Curry Paste
2 Peppers (a mix of colours is nice)
1 Onion (optional)
4 Chicken breasts or thighs chopped into chunks
1 large tin of Chopped tomatoes (400gms)
100 ml of hot chicken stock
4 tablespoon Tomato Puree
2 tablespoon Mango Chutney
3 tablespoons of Natural Yogurt
Some chopped coriander for serving
Method
Chop the onion if using and pepper and fry in a little oil.
Add the curry paste to the pan and cook for a further couple of minutes.
Add the chicken, tin of chopped tomatoes, hot chicken stock and tomato puree.
Stir well.
Bring it up to a simmer.
Then add all the ingredients to the slow cooker pot.
Cook on medium for 5 hours.
Remove the lid and add the mango chutney and natural yoghurt.
Mix in the chopped coriander.
Serve with basmati rice, nan bread, poppadoms and chutney.
Bring it up to a simmer.
Then add all the ingredients to the slow cooker pot.
Cook on medium for 5 hours.
Remove the lid and add the mango chutney and natural yoghurt.
Mix in the chopped coriander.
Serve with basmati rice, nan bread, poppadoms and chutney.
tasty and low in fat
Ooo I'll bookmark this s I'm starting to use our slow cooker more and more - just the fab smells of food cooking is worth using it alone! x
ReplyDeleteI think meat especially comes out incredibly tender.
DeleteI love curry, and this recipe sounds right up my street. It's another reason for me to actually get around to buying a slow cooker.
ReplyDeleteThey are very economically too. I was told years ago they use only as much energy as a lightbulb.
DeleteCurry is always best slow cooked, allows the flavours to really migrate into the meat - yum. Popping over from Recipe of the week
ReplyDeleteThank you I hope you will try it!
Delete