Crock Pot Butter Chicken

• Gluten free

• Meat

  • 700 g Chicken breast

• Produce

  • 2 tins (400ml/14oz each of chopped tomatoes
  • 1 Handful Coriander to serve
  • 4 cloves Garlic
  • 1 large piece Ginger
  • 1 Onion, large

• Canned Goods

  • 1 cup Chicken stock
  • 2 tbsp Tomato puree

• Baking & Spices

  • 6 Cardamom pods
  • 1 tsp Cinnamon
  • 1 tbsp Curry powder
  • 1 1/2 tbsp Garam masala
  • 1 tsp Paprika
  • 1 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 3 tbsp Butter
  • 175 ml Double/heavy cream

Found on kitchensanctuary.com

Description

Ingredients

• 3 tablespoons butter
• 1 tbsp. vegetable oil
• 1 large onion, peeled and chopped
• 700g 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
• 1tsp salt
• 1.5tbsp garam masala
• 1tbsp curry powder
• 1tsp paprika
• 1tsp cinnamon
• 1cup chicken stock (water plus a stock cube or bouillon for gluten free is fine)
• 2 tins (400ml/14oz each) of chopped tomatoes
• 2tbsp tomato puree
• 2tsp sugar
• 6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
• 175ml or ¾ cup double/heavy cream
• Handful of chopped coriander to serve

Directions

• Preheat your slow cooker to high.
• 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.
• 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. 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