My version of Slow Cooker chicken madras
Ingredients:
500g diced raw chicken
250g mushrooms (optional, needed to use up)
1 large brown onion – diced
For the sauce:
400 gram Passata or 400 gram tin chopped tomatoes
2 teaspoon hot chilli power
2 teaspoon ground cumin
2 teaspoon garam masala
1 teaspoon copped chilli (I used frozen)
1 tsp chopped garlic (I used frozen)
1 teaspoon ground coriander
1/2 teaspoon ginger (I used frozen)
1/2 tsp smoked paprika
1/2 tsp lemon juice
3 tsp tomato paste
1 1/2 tsp corn flour
1 chicken or vegetable stock cube
Directions:
I added
Chicken (raw)
Mushrooms, onions, chopped – chilli ginger garlic to slow cooker then crumbled the stock cube over.
In a large bowl I mixed all the sauce ingredients together then add to slow cooker. A good mix before it was on low for 7 1/2 hrs.
Lee Smith tasted delicious I was sceptical as I always do curries on hob but I’m impressed.
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