Ingredients

• 12 boneless chicken tights cut into 3 chunks
• 2 tablespoon boneless skinless chicken tights cut into 3 chunks
• 2 tablespoon vegtable or rampseed oil
• 1 large onion
• 2 garlic clove crushed
• thumb sized piece ginger finely grated or chopped
• 3 tablespoon curry tikka paste
• 500ml tomato puree
• 1 tablespoon light brown soft sugar
• 1 cinnamon stick
• 5 cardamon pods
• 100ml double cream
• handfull mchopped coriander
• cooked basmati rice , lime wedges and nana bread serve opitional

method

Heat the slow cooker . season the chicken , then put oil in a wide frying pan and once hot , add the chicken . don’t over could the pan you may want to do this in batches .

cook over a high heat until the chicken is brown then transfer to a slow cooker. Add the onion , garlic and ginger to the pan and cook for a few minutes until softened . Add a splash of water and scrape any lits in the bottom , then tip everything in a slow cooker .

Add the remaining ingredients except the cream and the coriander and cover with the lid . cook for 7hours or on high heat for 5 hours .

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

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