Ingredients

The following ingredients have 4 Servings
  • 2 red onions
  • 5 garlic cloves
  • Thump sized piece fresh ginger
  • 2 tbsp Tomato purée (paste)
  • 1 tbsp brown sugar (or Sukrin Gold sweetener for a slimming version)
  • 1 tsp salt
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • 60 ml (¼ cup) Chicken Stock
  • 900 g (2 pounds) skinless chicken thighs (fat removed)
  • 5 tbsp double cream (or Alpro Soya Single Chilled Soya / fat free natural yoghurt for a SW version)
  • Handful coriander leaves to garnish
  • Salt and pepper to season
  • Chilli flakes or onion seeds to garnish

Instruction

  • Make the curry paste. Put the fresh ginger, onions, garlic, spices, salt, sugar or sweetener, tomato paste and chicken stock in a mini food chopper and process until you have a smooth paste.
  • Put the chicken into your slow cooker, add the paste and mix well.
  • Cook on HIGH for 3 hours or low for 5 without opening the lid.
  • Stir in the cream (or Soya cream) and heat through.
  • Check the seasoning, garnish with fresh coriander and serve over rice. I told you it was easy!