1 large red chilli finely chopped (adjust amount to personal taste)
1 thumb sized piece of fresh ginger, finely chopped
3 tsp Garam Masala
2 tsp Cayenne Pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
300g tomato puree
200g chicken stock
500g passata
4 chicken breasts, diced
4 boneless chicken thighs, diced
Juice of ½ lemon
Chopped coriander
METHOD
Step 1Heat a suitable sized frying pan over a medium heat, add the oil and onions, sauté for approx 5 minutes until starting to brown.
Step 2Reduce the heat, add the garlic, chilli and ginger and cook for a further minute.
Step 3 Stir in the spices and cook for 2-3 minutes, stirring regularly to prevent the spices from burning.
Step 4 Spoon the contents into the removable stoneware bowl. Add the puree, stock, passata and diced chicken.
Step 5 Stir well, cover and cook on Low for 4-5 hours or High for 3-4 hours.
Step 6 Stir in the lemon juice.
Step 7 Serve topped with a handful of freshly chopped coriander and steamed basmati rice
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