Monday, 18 February 2008

Chicken Pasanda

1 onion, chopped
3 cloves garlic, crushed
1 tsp red pepper flakes
2 tsp garam masala
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1-1/2 tsp medium curry powder
1 tsp chilli powder
Pkg of chicken thighs, chopped
   into bite size pieces
2 cm piece of fresh ginger, minced
1 tin coconut milk
1 small can of tomato paste
30 g ground almonds or (what
   have you) nuts

  • Fry the onion in a little oil until soft, then add the garlic and cook for a minute more, then add the spices and fry for 1-2 minutes more until fragrant, before putting it in the slow cooker.
  • Add the chicken, ginger, coconut milk, tomato paste, and ground almonds. 
  • Stir well.
  • Cook for around 6 hours on low or 3-4 on high. 
  • Serve with rice or naan bread.