Ingredients
Units
Scale
- 1 tbsp butter or ghee
- 1 cinnamon stick
- 1 large onion
- 25 g garlic
- 25 g ginger
- 1 tbsp tandoori masala
- 1 tbsp curry powder
- 400g chopped tomatoes
- 1 kg chicken breasts, chopped
- 20 g cornflour
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 tbsp tomato puree
- 1 tsp sugar
- 100 ml half fat crème fraiche
Instructions
Heat the butter in a large pan or wok on a medium heat. Add the cinnamon stick and onion and fry for around 5 minutes until the onions have softened.
Add the garlic and ginger fry for 30 seconds more.
Add the tandoori masala and curry powder and a splash of water and fry for 30 seconds.
Add the remaining ingredients (except crème fraiche and coriander).
Cover and cook on low for 4 hours.
Just before serving, stir through the crème fraiche and coriander.
- Prep Time: 10 mins
- Cook Time: 4 hrs 30 mins
- Category: Poultry
- Method: Slow Cooker
Nutrition
- Serving Size: 1
- Calories: 417
- Fat: 13g
- Carbohydrates: 11g
- Protein: 64g