Ingredients & Method

- 4 chicken breasts- diced
- 2 tins chopped tomatoes
- 1 tin coconut milk
- 2 tbsp tomato purée
- 1/2 tsp ginger powder
- 1 tsp garlic granules
- 1/2 tsp hot chilli powder (curry is mild)
- 1/2 tsp turmeric
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garam masala
- 10 cardamom pods
- 2 tbsp butter

Add the above to a slow cooker and cook on high for 6 hours, adding 100ml double cream 30 minutes before finish time, I also taste for seasoning at this point, I added 1 tsp chilli salt, sea salt is fine.

I served with Jasmine rice and broccoli on the side.