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Slow Cooker Chicken Masala with Coriander Rice and Plain Naan Bread
This is delicious I like My curries spicy so I add Chilli to mine but you don’t have to.
Serves around 4 large portions
Ingredients:
500g chicken breasts cut into 3cm chunks
1/2 an onion, finely chopped
2 cloves garlic, crushed
1 tbsp finely chopped ginger
1 tin chopped tomatoes
350ml of plain yoghurt
1 tbsp olive oil
1 tbsp lemon juice
3 tbsp tomato puree
1 tsp cumin
1/2 tbsp paprika
1 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp cayenne pepper (more if you like a spicy curry which I do! )
1 bay leaf
125ml double cream
1 tbsp cornflour
1 tbsp Garam Masala
A good handful of coriander
Method:
❤❤❤
In a large bowl, mix garlic, ginger, tomato puree, chopped onion, yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, pepper & cayenne pepper. Put this into the slow cooker.
Then I lightly sealed the chicken chunks this time in a pan and I then added them to the slow cooker mix, along with the bay leaf. I cooked on low for 5 hours, my crock pot is fast though so maybe between 5 and 7 hours depending on your own slow cookers/crock pots.
Then thirty minutes before serving, combine the double cream and cornflower in a bowl, then stir into the mix into the curry in the slow cooker.
You can prepare your rice while towards the end of the curry being cooked.
I just used basmati rice cooked to the packet instructions ( rinsed and boiled) I then added chopped fresh coriander with salt and black pepper to season and a squeeze of lemon juice which is only optional.
I’d love to say I made the amazing nan bread – but I didn’t. Brought from a nan bread shop close to where we live, best ones I’ve ever tasted. Costs like 60p per nan bread the size of an elephants ear and we freeze them then oven bake when needed. X
BACON CHEESE POTATOES (SLOW COOKER) RECIPE
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