Spicy Chicken Curry for the Slow Cooker
A Glug of Oil
A Glug of Oil
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Ingredients

  • To serve 6 - you will need
  • 2 skinless chicken breast fillet - cut into cubes
  • 8 skinless, boneless chicken thighs - trimmed of any excess fatty bits and cut into cubes
  • sea salt and freshly ground black pepper
  • 4 tablespoons TOTAL Greek yoghurt - full fat
  • 2 tablespoons of garam masala
  • olive oil
  • 4 large sweet onions - peeled and finely chopped
  • 4 fat cloves garlic - peeled and finely chopped
  • 4 cm knob of fresh root ginger - peeled and grated to make about a tablespoon
  • 2 tablespoons of tomato purée (paste in the US)
  • 1 and a half tablespoons of caster sugar *Don't leave the sugar out or it will be slightly bitter and won't taste half as good
  • 2 x 400g tin of good quality chopped tomatoes including juice
  • 350 ml chicken stock - made from 1 and a half Knorr chicken stock cubes
  • 6 cardamom pods - bashed lightly so they just split
  • a small handful of dried curry leaves
  • 6 fresh green finger chillies - each cut in half lengthways and de-seeded
  • To make the spice mix: (you will need a spice grinder for this)
  • 4 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon of turmeric
  • 2 tablespoons Madras curry powder

Instructions

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