Directions
1Heat oil and butter until melted (either in large fry pan or slow cooker on stove top if able)
2Add onion and garlic and cook gently until onions are soft.
3Add chicken and seal.
4Stir in combined spices. Cook for 1-2 minutes.
5Add tomato paste. Stir to combine then cook for 1 minute.
6Add Passata. Stir to combine thoroughly.
7Cook in slow cooker on High 4 hours.
8Stir occasionally.
9Stir in coconut cream in the last hour.
Notes
1I served with seasoned rice and Naan bread.
2I combined all spices in a small bowl prior to adding.
3I like a little heat so used “hot” versions of paprika and cayenne. Adjust to own taste.
4I used Breville BSC560 which is 6L with searing bowl. Adjust cooking time to your cooker.
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Submitted by Michelle Brown
4 Reviews
Gemma
July 4, 2020
Have made this twice now and we love it! Especially my 1 year old. I think it’s her favourite meal. Freezes well too.
Kim Rudd
June 13, 2020
Really tasty recipe, I’ll be definitely making this again.
Might leave out the sugar – the recipe is great as it is!
That’s only my personal preference though 🙂
Joanne
March 18, 2019
Absolutely beautiful – will definitely make again
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Kylie V
June 27, 2021
Delicious! I skipped all the pre-cook instructions & put it all in SC together. I left out the sugar (a personal preference) & forgot to buy coconut cream. Used dairy cream on individual serve instead (individuals for personal preference). This one will be made again.