Tandoori Chicken
Delicious tandoori flavoured chicken with sweet potato and cauliflower
Equipment
- 5L slow cooker
Ingredients
- 6 skinless, bone-in, chicken thigh cutlets (see note)
- 2 cups diced sweet potato
- 2 cups diced cauliflower
- 1 cup (250ml) coconut cream
- 2 tsp cornflour
- 120 gram tandoori paste (I use Pataks)
- 3/4 cup natural greek yoghurt
- 2 tsp cornflour
Instructions
- Place chicken in slow cooker. Add sweet potato and cauliflower.
- Combine the coconut cream, cornflour and tandoori paste. Pour over chicken and vegetables.
- Cook on low for 6hrs
- Add cornflour to yoghurt and stir yoghurt gently through the chicken in the final 20mins.
- Serve on rice. We had 2 thighs per adult and one per child to serve 4, but you could increase to more thighs and add a little more veg if your family needed it and still have plenty of sauce to go around as is 🙂
- Notes: Boneless thigh fillets could also be used if you prefer (reduce time to 4hs). Breast is also ok (reduce time to 3.5hs and keep veg smaller diced). However, I find breast gives a more dry result than thigh which, in my opinion, is ideal to slow cook, so I definitely recommend using thighs instead.
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Tried this last night and it was very yummy I tweaked it a bit I put in a smaller sweet potato and added 3 smallish potatoes and a carrot, a few fresh chillies and coriander from my garden
This is delicious. Just a bit of heat so you know there’s some spice there, but good for the whole family. I’ve always used the Sharwood’s Tandoori paste, so that is what I used for this recipe. First time I’ve tried it in the slow cooker tho. Next time I will let the chicken marinate in the Tandoori & coconut cream for awhile before cooking, which is what I’ve always done when I haven’t used the sc.
I also put some extra veggies and the sauce in an oven bag in sc for my Veggie girl 🙂