PROTEIN PIXIE
Slow Cooker Chicken Curry
355 Calories
Protein: 36g
Carbs: 12g
Fat:19g
6
4 tsp Garam Masala
3 tsp chilli powder
2 tsp turmeric
2 tsp cumin
2 tsp paprika
2 tsp ground coriander
Pinch of salt
1 kg boneless, skinless chicken thighs (chop each piece into 4)
500 g tomato passata
1/2 cup water
1 medium onion, chopped
4 garlic cloves, minced
2 Tbsp tomato puree
1 Tbsp ginger, diced
3 Tbsp olive oil
Ingredients
Notes:
Perfect for cold winter evenings. Serve with rice or naan bread and coriander.
1. Combine all the Garam, Masala, chilli powder, turmeric, cumin, paprika and ground coriander together in a medium sized bowl.
2. Add the chopped chicken to the bowl and combine with the spices.
2. Heat the 2 tbsp oil and brown the chicken on both sides. Take care not to overfill the pan. You just want some gentle browning all around.
3. Remove the chicken from the pan and set aside until all the chicken has been browned.
4. Heat the remaining oil and add the onion until it softens. Then add the ginger and garlic and fry for another minute.
5. Place the onion mixture and the chicken into the slow cooker.
6. Pour in the passata, water, tomato puree and the remaining spices.
7. Mix everything together and cook on HIGH for 3-4 hours or on Medium for 5-6 hours.