April 14, 2015
6 hrs 20 mins
2 tbsp curry powder
1 tbsp garam masala
2 tsp ground cinnamon
2 tsp ground cumin
3 large onions
4 garlic cloves
4 skinless chicken breasts
50 ml chicken stock
400 ml passata
2 tbsp tomato puree
salt and pepper to taste
1Add tsp of oil to frying pan and heat till smoking.
2Add all the spices and fry for 30 seconds.
3Add onion and diced chicken and brown off.
4Transfer to the slow cooker and add the stock, tomato puree and passata then leave on low for 6-8 hours
Submitted by Katy Kat
March 21, 2018
Really lovely easy curry. Made it for the whole family so used mild curry powder. It wasn’t too spicy and the kids loved it. You could use hot curry powder if you wanted more heat. Lovely after warmth glow.
January 26, 2018
Really tasty thanks for posting, a lot of Dopiazas have mango chutney in also, I might experiment. But this is a really tasty, lean curry.
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