Ingredients

12 boneless skinless chicken tights cut into 3 chunks

2 tablespoon vegetable or rapseed oil

1 large onion

2 garlic clove crumbled

thumb – sized ginger finely or chopped

3 tablespoon curry tikka paste

50gr tomato puree 1 tablespoon light brown soft sugar

1 cardamon pods

100ml doubble cream

handful chopped coriander

cooked tilda rice lime wedges and nana bread to serve “optional”

Method

Heat the slow cooker . Season the chicken , then put the oil in a wide frying pan and , once , add the chicken .

(Don’t overcrowd the pan you may do this in batches). Add the onion , garlic and ginger to the pan then transfer to a slow cooker . Add 15 minutes until soften. Add the remaining ingredients except the cream , colander , then season well and cover with the lid . Cook for 7 hours on high heat .

Add the cream and check the seasoning adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garished with colander . Serve with tilda rice bread and lime wedges if you like .

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