Tender chicken thighs wrapped in a velvety, mildly spiced sauce. Leave in the slow cooker to melt together and let the warming aromas fill your kitchen and home.
Time to prep : 10 minutes
Total time to make : 4 - 8 hrs (slow cooker)
Servings : 4
2 cloves garlic
8 boneless chicken thighs, diced
2 tbsp garam masala
1 tbsp curry powder
1 tbsp chilli powder
2 tsp turmeric
2 tsp sugar
1 tsp ginger
1 tsp salt
150g natural yogurt
250ml coconut milk
Melt the butter in a frying pan and sauté your onion until soft. Add in the garlic and cook for 1 more minute and then add in the chicken thighs until golden on the outside. This isn't a necessary extra step but helps adds depth of flavour - if you're short on time you can just throw everything into the slow cooker!
Transfer the chicken, onion and garlic to your slow cooker and add in everything else, stir to mix.
Cook on low for 6 - 8hrs, or on high for 4hrs.
Serve with a swirl of yogurt, rice, naan bread, coriander and flaked almonds.
33g protein, 14g carbs, 24g fat
Good to know
Store in the fridge for up to 3 days or the freezer for up to 3 months.
If you don't have a slow cooker, this can also be cooked in a heavy based saucepan. Add the spices in with the chicken and cook on a medium-high heat until the chicken is cooked all the way through. Add in the passata, yogurt and coconut milk and cook for 15 - 20 minutes.