Slimming World: 2.5 Syns Per ServingWeight Watchers: Coming SoonCalories: 362 Per Serving
Course Lunch, Main Course
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours10 minutesminutes
Servings 4
Equipment
Slow Cooker
Ingredients
2tbspButter
4Cloves Garlic[Crushed]
1tspDried Ginger
4tspMedium Curry Powder
1/4tspMedium Chilli Powder
2tbspTomato Puree
1tspGranulated Sweetener
8Boneless, Skinless Chicken Thighs[Diced into large chunks]
50gFat Free Greek Style Yoghurt
50mlDouble Cream
250mlChicken Stock
1Onion[Finely Diced]
Salt and Pepper to season
Instructions
Set your slow cooker to warm or a low heat. Put the butter, garlic, ginger, curry powder, chilli powder, tomato purée and sweetener in the slow cooker and combine thoroughly.
Add the chicken and onion, season with salt and pepper and mix with the spice mixture until coated on all sides.
Add the stock and stir well.
Pop the lid on and cook on high for 4–5 hours until the chicken is very tender. Remove the lid for the last 2 hours if the curry is very watery.
Pour the cream and yoghurt into the slow cooker, cover and cook on high for a further 10 minutes, or until piping hot. If you find the curry is very watery before adding the cream you can boil some of the liquid off over the stove.