Description
A delicious slow-cooked chicken curry with rich flavors and aromatic spices.
Ingredients
Scale
- 1 onion (chopped finely)
- 4 garlic cloves
- 14 oz (400g) canned tomatoes (or use passata)
- 1 tbsp tomato paste (optional)
- 1 tbsp grated fresh ginger (or ginger paste)
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp cayenne
- 10 chicken thighs (skinless and boneless)
- ½ cup (115g) unsalted butter (cubed)
- ½ cup (120ml) cream (heavy / double cream)
- fresh coriander (cilantro) to garnish
- salt and pepper to season (to taste)
Instructions
- Put all the sauce ingredients in a food processor and blitz to a smooth paste.
- Cut the chicken into large cubes removing any large pieces of fat. Add the paste into your slow cooker and mix in the diced chicken.
- Cover and cook on HIGH for 3 hours or on LOW for 5 hours.
- Stir in the butter until it melts into the sauce and add the cream.
- Taste and adjust the seasoning as needed. Garnish with chopped cilantro and serve over rice or cauliflower rice.
Notes
- This dish can be served with rice or cauliflower rice for a low-carb option.
- Adjust the spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 3-5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg