Slow Cooker Butter Chicken Curry

Ingredients:

• 4 large chicken thighs, skin and bones removed, cut into bite sized pieces.
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons curry powder
• 1 tablespoon curry paste
• 2 teaspoons tandoori masala
• 1 teaspoon garam masal
• 175 grams (6oz) pureed tomatoes
• 15 green cardamom pods
• 400 ml (13 fl oz) coconut milk
• 200 grams (6oz) natural yogurt
• salt

Steps:

1. In a large frying pan with the burner on medium, heat the butter and vegetable oil.
2. Stir in the chicken, onion and garlic. Cook for about 10 minutes stirring constantly.
3. Add the curry powder, curry paste, tandoori masala, garam masala and pureed tomatoes until there are no lumps of the tomato.
4. Pour the mixture in the slow cooker and add the cardamom pods, coconut milk and yoghurt. Season with salt.
5. Cook on High heat for 4 to 6 hours.
6. Remove the cardamom pods.
7. Serve while hot

Thanks for visiting www.slowcookerrecipes.org.uk