Slow Cooker Madras Chicken

2 tbsp vegetable oil
2 tsp butter
2 small onions roughly chopped or 2 tsp onion powder
2 handfuls of mushrooms
1 clove of garlic crushed or 1/8 garlic powder
2 chicken breasts cut into bite sized pieces
1 tbsp madras paste
2 tsp madras powder
1 tsp tandoori masala powder
1 tsp garam masala
150g tomato puree
500g tomato passata
100ml water
200g plain yoghurt

1. Heat the oil and butter in a frying pan and fry the onions for about 5 minutes until softened.2. Add the garlic and the chicken and continue to cook for another 5 minutes until the chicken pieces are no longer pink.
3. Stir in the madras paste, madras powder, tandoori masala, garam masala and the tomato puree. Add the mushrooms, passata and water, give a good stir then transfer everything to the slow  cooker. Stir in the yoghurt.4. Cook on high for 4 to 6 hours, or on low for 6 to 8 hours, or until the sauce is reduced to your preferred

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