This mildly spiced, creamy chicken curry is bound to be a huge hit with the whole family.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 tbsp vegetable oil
  • 4 large chicken breasts cut into pieces
  • 25 g butter
  • 1 large onion chopped into small dice
  • 3 garlic cloves peeled
  • A thumb sized piece of fresh ginger peeled and cut into small pieces
  • 1-1 1/2 tsp mild chilli powder
  • 1 tsp Garam Masala
  • 1/2 tsp turmeric
  • 3 cardamom pods crushed to release the seeds
  • 1/4 tsp ground cinnamon
  • 150 ml Chicken stock
  • 1 400 g tin chopped tomatoes
  • 1 tbsp tomato pure
  • 1/2 tsp salt
  • 1 tbsp brown sugar
  • 5 tbsp Double cream
  • Chopped fresh coriander, optional
  1. Instructions
  2. Preheat the slow cooker if necessary. Blend the onion, garlic and ginger in a food processor.
  3. Heat the oil in a large sauce pan and add the chicken pieces. Cook over a high heat until the chicken has browned. Remove the chicken from the pan and set aside.
  4. Melt the butter in the sauce pan and add the onion, garlic and ginger paste. Cook on a medium heat until it is beginning to colour and smells fragrant. Stir in the chilli powder, Garam Masala, turmeric, cardamom pods and cinnamon. Cook for one minute, then add the chicken stock, chopped tomatoes, tomato purée, salt and sugar. Bring to the boil, stirring.
  5. Place the chicken pieces in the slow cooker, pour the sauce over the top (making sure the pieces of chicken are well covered with sauce) place the lid on top and cook on high for 4 hours or low for 7-8 hours. Stir in the cream.
  6. Remove the cardamom pods and sprinkle with chopped fresh coriander (if you don’t despise it!) Serve with rice, Naan bread, poppadoms and mango chutney.