Tomato and Chicken Korma Curry

Ingredients:

• 390g (12oz) of Greek-style yoghurt
• 8 large chicken thigh cutlets
• 140g (5oz) of Patak’s korma curry paste
• 1 tablespoon of vegetable oil
• 2 brown onions that have been sliced
• 2 large ripe tomatoes
• 100g (3oz) of spinach leaves
• Half cup of fresh coriander leaves
• Steamed rice
• ½ cup chicken stock (optional)

Steps:

1. Use a large glass/ ceramic bowl to combine yoghurt with curry paste. Add the chicken and coat with the mixture by turning. Cover with a plastic wrap and refrigerate for 30 minutes to completely marinate.
2. Use a stockpot to heat oil over medium high heat. A heatproof casserole dish could also be used in heating oil. Add onions and cook for five minutes until they turn golden.
3. Place chicken mixture, tomato, spinach and onion into the slow cooker.
4. Cook while covered for 6 hours. Continue with step four.
5. Place chicken in curry large serving bowl and top with coriander leaves. Serve with papadums and steamed rice.

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