Ingredients:

3 tablespoons butter

1 tbsp. vegetable oil

1 large onion, peeled and chopped

700 g chicken breast (approx. 4 large chicken breasts), diced

4 cloves garlic, peeled and minced

1 large piece of ginger (about the size of your thumb), peeled and finely chopped

1 tsp salt

1.5 tbsp. garam masala

1 tbsp. curry powder

1 tsp paprika

1 tsp cinnamon

1 cup chicken stock or (water plus a stock cube)

2 tins (400 ml/14 oz. each) of chopped tomatoes

2 tbsp. tomato puree

2 tsp sugar

6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)

175 ml or ¾ cup double/heavy cream

handful of chopped coriander to serve

Directions:

1. Preheat your Slow cooker to high.

2. Heat the butter and oil in a large pan, add in the onion and chicken and cook for 5-6 minutes until the onions are softened and the chicken is sealed.

3. Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom.

4. Stir then pour into your Slow cooker and cook for 4-5 hours on high or 6-8 hours on low. Remove the cardamom then stir in the cream and allow to heat through. Serve over rice sprinkled with some coriander.

Bon Appetit!