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
1 tsp salt
1.5 tbsp garam masala
1 tbsp curry powder
1 tsp paprika
1 tsp cinnamon
1 cup chicken stock
2 tins (400ml) of chopped tomatoes
2 tbsp tomato puree
2 tsp sugar
6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
175ml or ¾ cup double/heavy cream
Handful of chopped coriander to serve
1Preheat your slow cooker to high.
2Heat 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.
3Add 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 hours on high or 6 hours on low.
4Remove the cardamom then stir in the cream and allow to heat through.
5Serve with rice, sprinkled with some coriander & some naan bread on the side.
6You can freeze this. Instead of cream you can use coconut cream.