Ingredients:

5 chicken breast cut up into cubes

1 large onion, diced

2 tbls fresh ginger grated

1 can of tomato purée

1 1/2 cups plain yoghurt

2 tbls olive oil

2 tbls garam masala

1 tsp turmeric

1 tbls cumin

1/2 tbls paprika

2 tsp salt

3/4 tsp ground black pepper

1-3 tsp cayenne pepper

2 bay leaves

1 cup cream

3 tbls cornflour

Lemon juice from half a lemon

Chopped coriander

Directions:

1. Place everything up to the bay leaves in a large bowl stir to combine then add chicken and coat well.

2. Place all the mixture into the Slow cooker bowl and add the bay leaves.

3. Cook for 8 hours on low or 4 hours on high.

4. When done in a separate bowl mix together the cornflour in the cream then add to the mixture in the Slow cooker and let cook for another 20 mins to thicken up.

5. Add lemon juice and stir.

Bon Appetit!